Mango Oats Fruit Custard
Mango oats fruit custard recipe, how to make fruit custard without custard powder or eggs, sugar-free flour-free custard recipe.
- Have you added rabdi (reduced milk with layers of cream) to this custard? Asked my hubby, busily digging his spoon into a glassful of custard. ‘Rabdi‘, uttered with the supreme confidence of an expert taster, by someone who cannot differentiate a chalk from cheese as far as food is concerned took me a bit by surprise. ‘No’, I said ‘ This fruit custard is without custard powder, it has your favourite ingredient-oats’. ‘Whao really?’ was his reaction. Plus this is completely sugarfree I said, he looked wide eyed.
- Custards are not to be served in glasses , but in small bowls. Who eats glassfull of custard? Commented my colleague when I took a big batch of this mango custard for a post lunch dessert to my work place. One spoonful and he said, I can easily have another ‘glassful’!
- ‘Amma you must make this everyday, it’s vacation time and you know we feel hungry by 11 am, this is just the perfect thing to snack on’. Okay dearies your wish is my command, and there goes another big bowlful (read potful) of two days worth of custard, polished off by evening.
If you are still searching for a reason no.4 to make this healthy chilled sugarfree dessert this summer, then you have to discover one for yourself. I have enough reasons now to make this every week 😃
After making Gulkand oats custard for holi, I found I can slightly easen up the process. I found a much easier way of using oats as a thickener, by grinding it finely and seiving through a strainer. The fine oat flour was a perfect replacement for cornflour.
Here’s a simple recipe for mango oats fruit custard . ( No. Of servings 6-8)
- Milk- 1 ½ cup
- Mango pulp- 1 cup ( roughly from two medium mangoes)
- oats( I used the regular quaker oats) – 8 tablespoons
- cardamom pods- 1 to 2
- Chopped fruits- 3 cups ( I used apples, bananas, grapes,pomogranate)
Optional- sugar/ jaggery for sweetening, saffron for flavouring, dry fruits/ sugar sprinkles for garnishing.
- Grind oats and cardamom pods to a fine powder, sift and collect the fine flour. I roughly got 6 tablespoons of fine oat meal from 8 tablespoons of oats. You can also add whole of the powder without sifting, its just makes the custard more granular, but taste wise no difference.
- Mix 6 tablespoons of oats powder into half cup milk, make a thin mixture by whisking well and keep aside.
- Heat 1 cup milk in a pan, while its boiling, slowly add the oats powder-milk mixture, keep stirring on a sim flame.
- Continue stirring/whisking the mixture, if it thickens too much add some more milk, if its runny and thin mix 1 tablespoon of oats in little water/milk and use it to thicken the custard.
- Cook for 1-2 minutes, switch off the flame. Once the custard comes to room temperature, add the prepared mango puree and give a good mix. Check the taste you may add 1 to 2 tablespoons sugar for sweetness. My mangoes were sweet enough and I didn’t add any more sugar.
- Add fruits and refrigerate for atleast 6 to 8 hours/overnight for the mango flavour to mature. You can also add fruits just before serving.
- Serve chilled garnished with dry fruits or sugar sprinkles.
Similar Recipe : Gulkand Oats Fruit Custard