Chilled Mango Custard with Chocolate Chips in Just 5 Simple Steps

When the summer heat sets in, nothing soothes the soul quite like a chilled, fruity dessert. Enter the chilled mango custard with chocolate chips, a smooth, refreshing dessert that combines the richness of mango pulp, the creamy comfort of custard, and the irresistible bite of chocolate chips. Simple, no-fuss, and undeniably refreshing, this dessert is perfect for both everyday indulgences and festive occasions. Mango is known as the king of fruits for a reason. Its natural sweetness, smooth texture, and tempting fragrance can elevate any dessert. When combined with a custard base, it becomes creamy and decadent. And then adding chocolate chips brings in texture and an unexpected yet delightful contrast. So in this guide, we'll walk you through making this decadent dessert in just five easy steps. With a handful of ingredients and minimal prep, you’ll be amazed at how gourmet this treat tastes. It’s the perfect balance of tropical fruitiness and subtle sweetness with playful bursts of chocolate that make every spoonful exciting. Also, keep in mind that this dessert requires minimal cooking, can be made ahead and stored, is crowd-pleasing and kid-friendly, and looks as elegant as it tastes. So here’s what you need.

Ingredients:

For the custard base:

• 2 cups full-fat milk
• 2 tablespoons custard powder (preferably vanilla-flavored)
• 2 tablespoons sugar (adjust to taste)

For the mango layer:

• 1 cup mango pulp (fresh or canned)
• 1/2 teaspoon lemon juice (optional, to brighten the flavor)
• A pinch of salt

Add-ins:

• 1/4 cup mini chocolate chips (dark or milk chocolate)
• A few mint leaves or mango slices for garnish (optional)

Step 1: The custard

• In a small bowl, mix the custard powder with 1/4 cup of cold milk to make a smooth mixture.
• Heat the remaining milk in a saucepan over medium heat. Once warm, add the sugar and stir until dissolved.
• Slowly pour the custard mix into the milk, stirring constantly to prevent lumps. Cook until the mixture thickens, which should take about 5 minutes. Stir continuously to avoid sticking or burning.
• The custard should coat the back of a spoon and have a silky consistency. Take it off the heat and let it cool to room temperature.
• To speed up the cooling, place the saucepan in a bowl of cold water while stirring gently.

Step 2: The mango layer

• While the custard cools, work on the mango component. If using fresh mangoes, blend 2 medium Alphonso or Kesar mangoes until smooth. Add a splash of lemon juice and a pinch of salt to enhance the natural flavor. Taste the pulp. If your mangoes aren’t very sweet, you can add a teaspoon of honey or sugar. Keep this mixture chilled until you’re ready to combine it with the custard.

Step 3: The combining

• Once the custard has cooled completely, gently fold in the mango pulp. Be careful not to overmix. Maintain a light hand to preserve the airy, silky texture. The resulting mixture should be a beautiful golden hue, thick yet pourable. If you want visible swirls of mango and custard rather than a fully blended custard, you can layer them instead and make small swirls.

Step 4: The chocolate chips

• Now stir in the chocolate chips, reserving a few for garnish. Distribute them evenly for little bites of chocolate in every spoonful. Mini chips work best because they don’t sink too heavily or dominate the dessert. If you prefer a more intense chocolate element, chopped chunks of Dairy Milk or dark chocolate can also be used.

Step 5: The serving

• Spoon the custard into serving glasses, dessert bowls, or shot glasses for individual portions. Garnish with a few reserved chocolate chips, a sprig of mint, or a few pieces of chopped mango. Cover with cling film and refrigerate for at least 2 hours. The custard will set further, and the flavors will meld beautifully. Serve chilled, and enjoy the burst of cool, creamy, fruity flavor with bits of chocolate in every bite.

Tips:

• For health-conscious eaters, use jaggery instead of sugar, and opt for dark chocolate chips.
• The mango custard with chocolate chips can be stored in the refrigerator for up to 3 days. Keep it covered to avoid the custard absorbing fridge odors. Do not freeze, as the texture may become grainy when thawed.