Arabic Mango Bread Custard Pudding
Ingredients
- 2 tablespoons custard powder
- 1/4 cup room temperature milk
- 1 liter milk
- 1/4 cup condensed milk (adjust to taste)
- 1/2 cup fresh mango pulp
- bread slices (sides removed)
- 200 milliliters fresh cream
- 1/4 cup condensed milk
- fresh mango for garnish
- chopped dry fruits for garnish
Preparation
Dilute 2 tablespoons custard powder in 1/4 cup room temperature milk and mix
Take 1 liter milk and bring it to a boil
Once boiling, add 1/4 cup condensed milk and the diluted custard powder milk mixture
Stir continuously and cook until the custard thickens and coats the back of the spoon
Allow the custard to cool to room temperature, then add 1/2 cup fresh mango pulp
In a baking tray, place bread slices with sides removed
Pour some mango custard on top and repeat the layering process three times
Cover the bread completely with mango custard and refrigerate for 4 hours to set
In another bowl, mix 200 milliliters fresh cream with 1/4 cup condensed milk
Pour this cream mixture over the set mango custard pudding
Garnish the pudding with fresh mango and chopped dry fruits
Keep in the refrigerator and serve chilled
Tips
Adjust the amount of condensed milk according to your taste preferences
The pudding tastes even better the next day after the flavors have melded together
