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Silky Mango Semolina Custard

Prep 15 min Cook 20 min Difficulty 2/5

Silky Mango Semolina Custard: a simple dessert with mango custard, semolina and milk—ready in 35 minutes. Easy for beginners.

Why this recipe works

Silky Mango Semolina Custard is a quick, creamy dessert combining mango custard with semolina and milk. It suits home cooks seeking an easy, fruit-forward pudding with minimal equipment.

Search intent: how to make mango semolina custard
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Key takeaways

Ready in about 35 minutes; chill if desired.
Fine semolina makes the smoothest texture.
Adaptable: garnish, spices or vegan milks work well.

Recipe guide

Silky Mango Semolina Custard is a quick, creamy dessert combining mango custard with semolina and milk. It suits home cooks seeking an easy, fruit-forward pudding with minimal equipment.

A creamy, 35-minute mango dessert that’s easy to make and easy to customize.

  • Ready in about 35 minutes; chill if desired.
  • Fine semolina makes the smoothest texture.
  • Adaptable: garnish, spices or vegan milks work well.

Ingredients

1 cup mango custard, 1/2 cup suji (semolina), 3 cups doodh (milk). Optional: sugar to taste, a pinch of cardamom, chopped mango for garnish.

Quick Method

1) Whisk suji with 1/2 cup cold milk to a smooth paste. 2) Heat remaining milk in a saucepan; stir in the semolina paste. 3) Cook on low, stirring constantly for 8–10 minutes until thickened. 4) Remove from heat, stir in mango custard and sugar if needed; cool slightly. 5) Chill for 1–2 hours or serve warm, garnished with mango.

Tips & Variations

Use fine semolina for silkier texture; toast suji lightly for a nuttier flavor. For thicker custard use less milk or more suji. Add cardamom or saffron for aroma; layer with fresh mango for a parfait.

Ingredients

  • 1 cup mango custard
  • 1/2 cup suji
  • 3 cups doodh

Instructions

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FAQs

Can I use instant mango custard powder? Yes—prepare as directed and fold into the cooked semolina mixture for flavor and color.
How long does it keep in the fridge? Stored in an airtight container, it stays good for 2–3 days; stir before serving.
How do I make it vegan? Replace doodh with coconut or almond milk and use a vegan mango custard or puréed mango with a cornstarch slurry to thicken.