Mango Custard with Mango Sauce

A thick and creamy vegan mango pudding topped with a whole food plant-based mango sauce.  Diced mango adorns this simple yet delicious summer dessert treat. Naturally plant-based, vegan, oil-free, refined sugar-free, and gluten-free.

This Mango Custard with Mango Sauce is a simple, yet striking dessert. It is one of the more versatile dessert treats you can make – as a fun dessert cup for a backyard barbecue, shot glosses for a party, or dressed up in stemmed wine glass for a special dinner or romantic date. Endless options. It’s all about presentation.

But what I really like about this dessert is that it’s super easy. You use a blender to make both the mango custard base, as well as the mango sauce. In less than fifteen minutes of prep time, you’ve got a spectacular dessert ready to impress your special someone. Of course, you can always enjoy this by yourself.

That said, I don’t think I should tell you that I enjoyed all of the taste testing and tweaking over the past few weeks, ensuring I get the consistency just right. Somebody has to eat all of these mango custards…

So let’s chat about this Mango Custard with Mango Sauce. Despite the name, the base layer is more of a thick and creamy pudding than a true baked custard.  In fact, this custard isn’t baked at all.

But that brings me to an interesting dilemma. Should this creamy mango dessert be considered a pudding or a custard? I can’t tell you much I went back and forth on this. The base is thick, with a custard consistency, even though it doesn’t contain any eggs and isn’t baked. Instead, it uses thickeners, is cooked on the stovetop, and is creamy like pudding.

Traditionally, custard is made by combining heavy whipping cream and eggs.  For a variety of reason, I purposely avoid using both.  Instead, the filling is made with unsweetened non-dairy plant milk, mango, and natural thickeners. In fact, I combine the power of two thickening agents – cornstarch and agar agar powder.

You can use any plain non-dairy milk for the base. Canned coconut milk results in the creamiest, thickest, and richest because it’s high in fat and becomes mostly solid when chilled. But I typically use either unsweetened almond milk or oat milk. Because I also work full-time, I don’t always have time to make my own milk. When I do, my Creamy Coco + Nut Milk is a great plant milk option for this recipe.

In the end, I decided to call this recipe Mango Custard with Mango Sauce. Mostly because the base really does have a custardy texture versus pudding texture. I also think it sounds better than pudding.

This Mango Custard with Mango Sauce is light, natural, and not overly sweet. It isn’t heavy and doesn’t contain any harmful ingredients. It’s gluten-free, can be made soy-free, nut-free, or whatever you need to avoid. You have complete control over this aspect with the type of milk you choose to use.

Also, this is an important note. The type of non-dairy milk you use may impact the resulting custard or pudding. As mentioned earlier, a canned full-fat coconut milk will be richer and creamier; whereas, plain unsweetened almond milk or oat milk may produce a lighter texture.  It comes down to fat content.  Note that I have successfully used a variety of plain unsweetened almond milk or oat milk – commercial and homemade.

Use whatever you have on hand.

In addition to the milk and thickeners, chunks of mango are used to contribute to the flavor, mouthfeel, and appearance. You can use fresh or frozen mango. I have used both. If using a fresh mango, simply cut the ends off and remove the peel with a sharp knife. Standing the mango on it’s widest end, slice against the pit and cube the flesh.

When using fresh mango, be sure it isn’t too ripe, resulting in soft, stringy, or mushy mango. If your mango is too green, it will be difficult to cut, but also very starchy. If you aren’t able to get fresh mango, frozen mango cubes can be especially convenient because you don’t need to peel, slice, or thaw it before use. It may also be less expensive.

To make the mango custard, simply add the diced mango, plant milk, cornstarch, agar agar, and maple syrup to a high-speed blender. Blend until the mixture is very smooth. Then pour into a saucepan and bring to a low boil on the stove, until thickened. You’ll notice as the mixture thickens, the color will become a little darker. The resulting mixture is a perfectly soft crème with a subtle mango flavor.

Because you aren’t baking this Mango Custard, you can use any type of serving dish you choose.  I typically use smaller clear glass dishes because I love seeing the three distinct and separate layers.  It’s like this little dessert treat was made just for me. Feel free to use any dish you choose. Depending on the size of the dish you use will determine how many you have. Using 5 ounce yogurt glasses, I typically have five dessert cups.

Rather than baking this custard, it’s cooked on the stovetop much like pudding, then poured into dessert glasses to chill. Yup, you heard that right. This is a dish best served cold. Haha!

Now it’s time to make the mango sauce. Rinse out your blender and add in the diced mango, maple syrup, and water. Again, blend these ingredients together to create a very smooth and vibrant orange sauce. If you aren’t pouring the sauce over the mango custard now, transfer to an air-tight container and store in the refrigerator until ready to serve.

When you’re ready to serve, divide the mango sauce among the chilled mango custard cups. Then spoon a little diced mango over top. You can serve immediately or store in the refrigerator until ready to serve. These should keep very well covered in the refrigerator for four or five days.

If you want to add a little extra razzle dazzle, add a little whipped cream and/or mint leaves, as desired.  I usually leave my Mango Custard with Mango Sauce plain. I think the three distinct layers are beautiful in their simplicity.

Enjoy!

I hope you enjoy this Mango Custard with Mango Sauce as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

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Mango Custard

• 1 cup diced mango*
• 2 cups plant milk**
• 3 Tbsp maple syrup, agave, or date syrup
• 2 Tbsp cornstarch
• 1 tsp agar agar powder***

Mango Sauce

• 1 cup diced mango*
• 3 Tbsp agave or maple syrup
• 3 Tbsp water
• diced mango* for garnish

Instructions

• Make the Mango Custard. Add the diced mango, plant milk, cornstarch, agar agar, and maple syrup to a high-speed blender. Blend until very smooth. Pour into a medium saucepan over medium-high heat. Bring to a low boil, turn the heat down to simmer, stirring occasionally until thickened, about 5 minutes. Remove from heat. Divide among 4-6 dessert cups, leaving 1 inch of space from the top. Chill in the refrigerator for at least 2 hours, or until set.

• Make the Mango Sauce. Add the diced mango, maple syrup, and water to a high-speed blender. Blend until very smooth. Pour or spoon a portion evenly over the chilled mango custard. Store in the refrigerator until ready to serve.
• Serve. Garnish with fresh diced mango. Add whipped cream and/or mint leaves, as desired.
• Enjoy!

Notes

* You can use fresh or frozen mango. I have used both. Frozen mango is especially convenient because you don’t need to thaw it before use. It can also be less expensive.

** You can use any plain non-dairy milk for this pudding. Canned coconut milk results in the creamiest, thickest, and richest because it’s high in fat and is solid when chilled. I typically use store-bought unsweetened almond milk or oat milk. But my Creamy Coco + Nut Milk is a great plant milk option for this recipe.

*** Agar agar flakes can not be substituted for the agar agar powder in this recipe. If you aren’t able to find it locally, I recommend this brand via Amazon.

Makes 3 cups of pudding and about ¾ cup of sauce.