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Mango Labaniyad (Creamy Custard) Recipe

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★★★★★

4.5 from 78 reviews

Mango Labaniyad is a luscious and creamy custard dessert made with rich whole milk, heavy cream, egg yolks, and ripe Ataulfo mangoes puréed to silky perfection. This chilled custard blends velvety textures with tropical fruitiness, creating a refreshing treat that’s perfect for warm days or elegant dinners.

Ingredients

Scale

Custard Base Ingredients

  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 6 egg yolks
  • 1/4 cup cornstarch
  • 5 tablespoons cane or granulated sugar
  • 1 teaspoon vanilla extract

Mango Purée

  • 3 medium to large ripe Ataulfo mangoes, peeled and sliced

Instructions

  1. Heat the Milk and Cream: In a medium pot over medium heat, warm the whole milk and heavy cream until hot but not boiling, approximately 2 to 3 minutes.
  2. Mix Egg Yolks and Dry Ingredients: While the milk mixture heats, whisk together the egg yolks, cornstarch, sugar, and vanilla extract in a large bowl until smooth and well combined.
  3. Temper the Egg Mixture: Remove the hot milk and cream mixture from the heat. Gradually add a few tablespoons of this hot mixture into the egg yolk mixture, whisking continuously to prevent curdling and to temper the eggs.
  4. Cook the Custard: Pour the combined mixture back into the pot. Heat over medium-high, whisking gently and continuously for about 5 to 6 minutes until the custard thickens significantly.
  5. Cool the Custard: Transfer the thickened custard into a large bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature.
  6. Prepare Mango Purée: While the custard cools, blend the peeled and sliced Ataulfo mangoes into a smooth, thick purée using a blender. If needed, add some cooled custard to help the blending process. You should have about 2 cups of mango purée.
  7. Combine and Chill: Once the custard reaches room temperature, gently fold the mango purée into the custard until fully incorporated. Cover the mixture again with plastic wrap and refrigerate for at least 4 hours until fully chilled.
  8. Serve: Enjoy the Mango Labaniyad custard chilled, either on its own or topped with additional fresh fruits. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • Use ripe Ataulfo mangoes for the best sweet and creamy mango flavor.
  • Whisk continuously when cooking custard to avoid lumps and prevent burning.
  • Press plastic wrap directly on the custard surface to avoid skin formation.
  • If mangoes don’t blend easily, a little custard added helps achieve a smooth purée.
  • Custard can be kept refrigerated, covered, for up to 3 days.

Keywords: Mango custard, Labaniyad, creamy dessert, Ataulfo mango, homemade custard, tropical dessert, chilled custard

Find it online: https://todayquickmeals.com/mango-labaniyad-creamy-custard-recipe/