Eggless Mango Biscuit Pudding

A creamy, fruity dessert layering mango custard and milk-soaked biscuits — perfect served chilled with a topping of fresh mangoes or white chocolate!

Recipe – Eggless Mango Biscuit Pudding

Ingredients

For the Custard-

• Milk – 1.5 cups (360 ml)
• Castor sugar – 1⁄4 cup (50 grams)
• Cornflour – 1⁄4 cup (40 grams)
• Mango pulp – 6 tbsp (80 grams)

For the Mango Milk-

• Warm milk – 100 ml
• Mango pulp – 1 tbsp

Instructions

1. First, make mango custard by combining milk, sugar, cornflour, and mango pulp and bring this to a rapid boil.
2. Allow the mixture to cool.
3. Meanwhile, prepare mango milk by simply adding a spoonful of mango pulp or puréed mangoes to warm milk.
4. Use any biscuits of your choice; I have used Marie Gold.
5. Dip each biscuit in the milk mixture and arrange them in a serving bowl. Don’t worry if the biscuits have a slight overlap.
6. Pour the prepared custard over the biscuits.
7. Repeat both the layers if your bowl is not as deep; you can make this in a single layer as well.
8. Allow the custard to set in the refrigerator for a minimum of one hour.
9. Once the custard has fully set, top it up with some fresh mangoes or serve it with whipped cream if you like.
10. Optionally, chop some white chocolate to put over the top — this makes the custard look prettier and taste even better.
11. Serve the pudding cold and enjoy.