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Silky Mango Semolina Custard

Prep 15 min Cook 20 min Difficulty 2/5

Easy silky mango semolina custard—quick stovetop recipe using semolina, milk, and mango custard. Chill and serve smooth in about 1.5 hours.

Why this recipe works

Silky Mango Semolina Custard is a quick stovetop dessert combining roasted semolina, milk and mango custard for a smooth, spoonable treat. It's ideal for cooks who want a simple, family-friendly dessert without baking. The recipe uses pantry-friendly semolina and ready mango custard to cut hands-on time while keeping a creamy texture.

Search intent: how to make mango semolina custard
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  • semolina mango pudding
  • quick Indian custard

Key takeaways

Roast and add semolina gradually to avoid lumps.
Chill at least 1 hour for best texture.
Use full‑fat milk or plant milk for creaminess.

Recipe guide

Silky Mango Semolina Custard is a quick stovetop dessert combining roasted semolina, milk and mango custard for a smooth, spoonable treat. It's ideal for cooks who want a simple, family-friendly dessert without baking. The recipe uses pantry-friendly semolina and ready mango custard to cut hands-on time while keeping a creamy texture.

A smooth, no-bake mango custard ready in about 1.5 hours with minimal hands-on time.

  • Roast and add semolina gradually to avoid lumps.
  • Chill at least 1 hour for best texture.
  • Use full‑fat milk or plant milk for creaminess.

Ingredients (makes about 4–6 servings)

3 cups milk, 1/2 cup semolina (suji), 3 cups mango custard (ready-made or homemade), pinch of salt, optional sugar to taste if custard is unsweetened.

Quick method

Lightly roast semolina in a dry pan over low heat 2 minutes until fragrant. Bring milk to a gentle simmer in a heavy saucepan. Gradually whisk in roasted semolina to avoid lumps and cook on low, stirring constantly, 5–7 minutes until thick and semolina is cooked. Remove from heat and whisk smooth; fold in mango custard until silky. Return to very low heat 1–2 minutes to bind, then cool slightly and chill at least 1 hour before serving.

Serving, texture notes and storage

Serve chilled in bowls or glasses for a smooth, spoonable custard. For thinner texture add up to 1/2 cup more milk while reheating. Store covered in the fridge up to 2 days; stir gently before serving.

Ingredients

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

Instructions

  1. Lightly roast suji in a dry pan over low heat for 2 minutes until fragrant.
  2. Bring doodh to a gentle simmer in a heavy-bottomed saucepan.
  3. Slowly sprinkle the roasted suji into the simmering doodh while whisking to prevent lumps.
  4. Cook on low heat, stirring constantly, until the mixture thickens and suji is fully cooked (about 5–7 minutes).
  5. Remove from heat and whisk vigorously to smooth any remaining lumps.
  6. Fold in the mango custard until fully combined and silky.
  7. Return to very low heat and cook for 1–2 minutes more to bind flavors, stirring constantly.
  8. Allow to cool slightly, then transfer to serving dishes and chill for at least 1 hour.
  9. Serve chilled, spooning smooth custard into bowls.

FAQs

Can I use fresh mango puree instead of mango custard? Yes—sweeten and strain puree, then fold in; you may need to cook slightly longer to bind.
How do I prevent lumps? Roast semolina, add it gradually while whisking into simmering milk, and whisk vigorously after cooking.
Can this be made dairy-free? Use a full‑fat plant milk (coconut or oat) and a compatible mango custard or thickened mango puree.