Vanilla Custard with Mango is a dessert that manage to bring together comfort and elegance in a single spoonful. It’s a dish that’s both homely and indulgent, reminding you of childhood puddings while at the same time presenting itself as something that wouldn’t look out of place at a dinner party. The beauty of this dessert lies in its layers – silky smooth vanilla custard at the bottom, followed by a generous spread of golden mango purée, topped with clouds of softly whipped cream, and finished with delicate chocolate shavings. It sounds almost too simple, but when the spoon goes in and all the layers mingle together, you get a dessert that’s greater than the sum of its parts.
Vanilla custard has always been a comforting staple in many kitchens. It’s one of those timeless puddings that can be enjoyed warm or chilled, poured over a slice of sponge cake or set on its own as a creamy base. The flavour of vanilla is gentle yet powerful – soft, sweet, and aromatic. When it forms the foundation of this dessert, it creates a mellow backdrop that lets the mango really shine. And mango, with its tropical sweetness and vibrant colour, feels like pure sunshine in a fruit. Combined, custard and mango strike that perfect balance between soothing and refreshing.
What I particularly love about this dessert is the way the textures play together. The custard is silky and rich, the mango purée smooth but with a slight fruitiness that cuts through the creaminess, and the whipped cream light and airy. Then there’s the chocolate shavings – not too much, just enough to add a little bite and a hint of bitterness against the sweet fruit. It’s like a well-composed song: each part doing its bit, but when they come together, you get harmony.
Now, I’ll admit, I first made this dessert because I had a few ripe mangoes sitting on the counter and a pot of custard cooling in the fridge. I decided to combine the two, and the whipped cream was really just the final flourish. The chocolate shavings were an afterthought, but now I wouldn’t make it without them. That’s the lovely thing about desserts like this – they evolve as you make them your own.
The great thing about Vanilla Custard with Mango is how versatile it can be. If mangoes aren’t in season or you simply fancy a change, you can swap the fruit layer for something else and still have a stunning dessert. Here are a few other fruits that work beautifully with custard:
- Strawberries – Fresh or puréed, they add a lovely tartness.
- Raspberries – Bright and tangy, a nice contrast to the sweetness of custard.
- Blueberries – Small bursts of flavour that pair especially well with vanilla.
- Peaches – Their soft sweetness works wonderfully in purée form.
- Pineapple – Brings a tropical zing, especially if lightly caramelised first.
- Passionfruit – A little sharp and exotic, perfect drizzled over the cream.
- Cherries – Rich and indulgent, especially when paired with the chocolate topping.
Each of these fruits brings its own personality to the dish, so you can really tailor it to what’s in season or what your guests enjoy most.
If you’re serving Vanilla Custard with Mango at the end of a meal, I’d recommend presenting it in individual glasses or small bowls. That way, everyone gets to admire the beautiful layers before diving in. It also makes portioning easy and gives a lovely touch of sophistication.
At heart though, this dessert is comfort food dressed up a little. It’s easy to make, delightful to eat, and has just the right amount of indulgence without being too heavy. Whether you’re making it for your family on a cosy evening or serving it at a dinner with friends, it’s sure to bring smiles all round. After all, sometimes the simplest combinations are the ones that stay with us the longest – and custard with fruit is a classic that never really goes out of style.
Vanilla Custard with Mango
Ingredients
- 500 ml whole milk
- 4 large egg yolks free range
- 100 g caster sugar
- 2 tbsp cornflour
- 2 tsp vanilla extract 1 vanilla pod, seeds scraped
- 2 large mango ripe 250g purée
- 200 ml double cream
- 1 tbsp icing sugar
- Dark chocolate for shaving on top
Instructions
- Heat the milk in a saucepan until just about to simmer.500 ml whole milk
- In a bowl, whisk the egg yolks, sugar, and cornflour until pale.4 large egg yolks, 100 g caster sugar, 2 tbsp cornflour
- Slowly pour the hot milk into the yolk mixture, whisking continuously.
- Return the mixture to the pan and cook gently, stirring, until it thickens into a custard.
- Stir in the vanilla, then pour into serving glasses or bowls.2 tsp vanilla extract
- Allow to cool completely, then chill in the fridge.
- Peel and slice the mangoes, then blend into a smooth purée.2 large mango
- Spread evenly over the chilled custard.
- Whisk the double cream with icing sugar until soft peaks form.200 ml double cream, 1 tbsp icing sugar
- Spoon or pipe over the mango layer.
- Grate or shave dark chocolate over the top for a finishing touch.Dark chocolate
- Chill until ready to serve, allowing the layers to set nicely before digging in.
Nutrition
Vanilla Custard Mango
15 comments
Light, fruity, and creamy without being overly rich.
A five-star dessert in my book
I was looking for a chilled dessert for dinner and this fitted the bill. So refreshing it worked perfectly.
The chocolate shavings add just the right amount of bitterness to balance the sweetness.
I loved the balance of flavours, the custard was creamy but not too heavy, and the mango gave it such a tropical kick.
This has quickly become one of my favourite desserts.
So simple but so satisfying. A great summer dessert.
I swapped mango for raspberries once – equally delicious, but the mango version is still my favourite.
The silky custard with the mango purée was just perfect – so refreshing and light after dinner.
It’s a lovely mix of comfort and elegance – custard feels homely, but the mango makes it special.
The whipped cream and chocolate shavings really elevated it – looked and tasted like something from a restaurant.
Quick to prepare, beautiful to serve, and even better to eat.
Sweet, creamy, and fruity all in one – I could happily eat this every day.
A clever way to use ripe mangoes, and so easy to put together.
The vanilla custard is perfect. I could eat a bowl of that on its own!