Learn how to make healthy & delicious Makhana Mango Custard recipe with a quick video tutorial and detailed step by step photos. Healthy Makhana Custard Recipe without any artificial thickeners, sweeteners - perfect for sweet cravings!
Makhana Mango Custard is a light, wholesome dessert that brings together the goodness of fox nuts (makhana) and the natural sweetness of ripe mangoes. Custard is one of the classic recipes and this is my take on making it healthy and egg-free by skipping any artificial thickeners or sweeteners, letting the makhana do all the work, lending a subtle, creamy body to the custard.
It comes together quickly in under 10 minutes and needs just a handful of ingredients, and feels indulgent without any of the guilt. I love serving it chilled on warm afternoons - it is refreshing, nourishing and satisfying all at once. If you are looking for a fuss-free, healthy dessert that the whole family will enjoy, this Makhana Mango Custard is just the thing!
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Key Ingredients
- Makhana (Fox Nuts) are the star ingredient - they are lightly roasted and ground to create a naturally thick, creamy base for the custard without any starch or corn flour.
- Ripe Mangoes provide the natural sweetness and fruity flavor - use the best quality, fragrant mangoes you can find for the most delicious results.
- Milk forms the liquid base of the custard, making it rich and smooth.
- Cashews and Almonds make the custard creamy and rich, enhancing the flavor.
- Cardamom Powder adds a warm & aromatic note that pairs beautifully with mango.
- Jaggery can be used as natural sweetener and the quantity can be adjusted based on the sweetness of the mangoes.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Heat a pan on medium flame and dry roast makhana until they turn crisp and slightly golden. Allow them to cool completely.
Once cooled, grind the roasted makhana along with cashews and almonds into a fine powder using blender.
In a pan heat milk on low-medium flame. Add the makhana powder.
Stir continuously to prevent lumps.
Add cardamom powder and cook on low flame for 4-5 mins.
Keep cooking on low flame until the custard coats the back of the spoon.
At this stage add jaggery powder and mix well. When it is silky smooth and has custard like consistency remove from heat and set aside to cool to room temperature.
To arrange the dessert, add 2 tablespoon of chopped mango cubes as the first layer followed by 2 tablespoon of makhana custard. Repeat this 3 times and top off with slivered pistachios.
Serve chilled, topped with fresh mango slices and roasted nuts.
Recipe Notes
- Use the best quality sweetest mangoes available - Alphonso, Banganapalli, Kesar or Mallika would be ideal for this.
- The custard thickens further as it chills. If it becomes too thick, stir in a splash of cold milk before serving.
Top Tips
- Roast Makhana well - properly roasted makhana grinds into a fine powder easily and gives the custard a deeper, nuttier flavor.
- Stir continuously - keep stirring the milk and makhana mixture on low heat to avoid lumps and prevent the custard from sticking at the bottom.
- Cool before layering - always cool the makhana custard to room temperature or better chilled in fridge before assembling the dessert. This prevents the custard from splitting or the mango from turning bitter.
- Chill before serving - refrigerating the custard for at least 1-2 hours allows the flavors to develop and the texture to set well.
Substitutions & Variations
- Milk alternatives - you can use almond milk, oat milk for a diary free version of this custard.
- Sweetener options - honey, jaggery, maple syrup or dates paste all work well as natural sweeteners.
- Other fruits - try this same base with mixed fruits like bananas, strawberries, apple, pineapple and grapes for delicious variations.
Storage & Serving Suggestions
Makhana Mango Custard tastes best served cold, straight from the refrigerator. Top with fresh mango chunks or puree with roasted nuts for extra crunch. Store any leftovers in an airtight container in the refrigerator for upto 2 days. Give it a good mix and add a little milk if the consistency has thickened. This custard does not freeze well, so its best enjoyed fresh.
Video Recipe
I would be delighted to know if you have tried this recipe, don't forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Makhana Mango Custard | Healthy Mango Custard | Makhana Custard Recipe
Equipment
- 1 Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- ½ cup Makhana Fox Nuts
- 1 cup Milk
- 12 Cashews
- 8 Almonds
- 3 tablespoon Jaggery Powder
- ¼ teaspoon Cardamom Powder
- 1 Mango cut into small cubes
- 1 tablespoon Slivered Pistachios to garnish
Instructions
- Heat a pan on medium flame and dry roast ½ cup Makhana until they turn crisp and slightly golden. Allow them to cool completely.
- Once cooled, grind the roasted makhana along with 12 Cashews and 8 Almonds into a fine powder using blender.
- In a pan heat 1 cup Milk on low-medium flame. Add the makhana powder and stir continuously to prevent lumps.
- Add ¼ teaspoon Cardamom Powder and cook on low flame until the custard coats the back of the spoon.
- At this stage add 3 tablespoon Jaggery Powder and mix well. When it is silky smooth and has custard like consistency remove from heat and set aside to cool to room temperature.
- To arrange the dessert, add 2 tablespoon of chopped 1 Mango cubes as the first layer followed by 2 tablespoon of makhana custard. Repeat this 3 times and top off with 1 tablespoon Slivered Pistachios.
- Serve chilled, topped with fresh mango slices and roasted nuts.
Video
Notes
- Use the best quality sweetest mangoes available - Alphonso, Banganapalli, Kesar or Mallika would be ideal for this.
- The custard thickens further as it chills. If it becomes too thick, stir in a splash of cold milk before serving.
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