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