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Mango custard nutty (cake) mould recipe

Mango custard nutty (cake) mould is rich in taste and has a silky, melt-in-your-mouth texture. With a strong mango and nutty flavour, it is tender and firm enough to hold its shape like cake .

  • Prep time:
  • 11mins
  • cook time:
  • 9mins
  • serves:
  • 3

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    • (0)

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    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

  • - no allergic reaction
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Recipe Notes

Mango custard nutty (cake) mould is a seasonal variety. You can enjoy it as long as fresh mango fruits are available. I mean, during the mango season.If not in season ,you can use mango pulp,mango jam and Maaza instead of fresh mangoes.

Tags

  • #MangoManiaRecipe
  • #Contest170
Ingredients

Ingredients For Mango custard nutty (cake) mould recipe

Methods
  • 1. Add, mango pulp mango jam,Maaza,custard powder, cashewnuts powder and powdered sugar. Mix well making sure no lumps remain.
  • 2. Now blend the. This will make a thick paste of mango. Empty the mango paste in a separate bowl.Heat a pan and add the mango pulp mixture to it. Let all the mixture evaporate and make it thick again. Stir the mixture so that it doesn’t burn.
  • 3. After cooking the mixture until the water evaporates, add nutmeg powder , cardamom powder and mix again. Add ghee as well. Stir the pulp so that the ghee mixes well.
  • 4. Put the flame off. Now pour the mixture in the silicon molds and settle it in an even laye. Keep ion freeze to set. When set, then unmould , Garnish it with glazed cherries ,cashew nuts and dried fruits.
  • 5. Leave it for 2 to 3 hours at room temperature and keep then in freeze for 1 hour to set. Empty the mold carefully once it is solid like a cake.
  • 6. Mango custard nutty (cake) mouldIs ready to serve. Serve Mango custard nutty (cake) moulds.
  • 7. Mango custard nutty cake moulds are ready.
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