Kids Egg and Mango Custard
PakistaniKidsDesi eggsEasy
A smooth, creamy mango custard made with egg — a sweet, gentle dessert children love in summer.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 2 Desi eggs
- 1 cup mango pulp (fresh, blended)
- 1 cup milk
- 3 tablespoons sugar
- 1/2 teaspoon vanilla essence (optional)
Method
- Whisk the eggs, sugar and milk together in a saucepan.
- Cook on low heat, stirring constantly, for 6-8 minutes until the mixture thickens enough to coat a spoon. Do not let it boil.
- Take off the heat and let it cool for 10 minutes.
- Stir in the mango pulp and vanilla essence.
- Pour into small bowls and chill in the fridge for at least 2 hours before serving.
Nutrition — estimated per serving
Calories (estimate)200 kcal
Protein (estimate)7 g
Fat (estimate)8 g
Carbs (estimate)24 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition figures are estimates only. Stir constantly on low heat so the egg does not curdle. Allergens: egg, milk. Pakistani alternative: use fresh local aam pulp in mango season and full-cream doodh. Keep chilled and eat within 1 day. Do not use honey as a sweetener for children under 1 year.