Mango Custard

Here is an easy, eggless, gelatin-free way to prepare custard. Since I had some more mango pulp lying around, I used it to make mango custard. But you can alter the measurements slightly to prepare vanilla custard with milk. 

I added some fruits to the custard to make it a yummy fruit salad.

Ingredients

1. 3 cups sweetened or unsweetened mango puree/pulp
2. 1.5 cups whole milk
3. 1/4 cup + 1 tablespoon corn starch
4. 2 tablespoons sugar (adjust according to sweetness of mango/mango pulp)
5. 1 teaspoon vanilla extract
6. a pinch of saffron or 3/4 teaspoon cardamom powder (optional)
7. 1 pint blueberries
8. 1 apple, peeled and chopped
9. 1 banana, thinly sliced

Preparation

1. In a medium saucepan whisk together milk, sugar, and corn starch until the corn starch dissolves completely. 
2. Add the mango puree to it and mix well. 
3. Heat on medium heat for 13-15 minutes whisking constantly (to prevent the custard from scalding and sticking to the pan) until it begins to bubble and boil. 
4. Lower the heat, add saffron and continue to heat and whisk for an additional couple of minutes.
5. Then remove from heat, add the vanilla extract and stir well. Pour the custard into a bowl and place a plastic wrap on top of the custard to prevent any film from forming on top. Let the custard cool to room temperature.
6. When cool, add the fruits and mix well. Place another plastic wrap on top and chill until it is served.

Variations:

1. Substitute any other fruit puree (after straining and removing seeds and pulp) and follow a similar method. Adjust the sugar content accordingly. 
2. For vanilla custard, use whole milk and follow this ratio of milk : corn starch powder -> 1 cup : 1/12 cup. 1/12 cup is about 4 teaspoons. Use vanilla bean if available to give a richer flavor.