Easy No-Bake Mango Biscuit Pudding
A refreshing, eggless, no-bake layered dessert featuring sweet mango pulp, creamy condensed milk custard, and milk-soaked biscuits. Perfectly sliceable and made without gelatin or agar-agar.
Ingredients
For the Mango Puree
- 1.5 cups Ripe Mango Pieces fresh, peeled, and diced
- 1 tbsp Sugar optional; adjust based on the sweetness of mangoes
For the Custard Layer
- 1 liter Whole Milk divided; reserve ¼ cup cold and ½ cup warm
- ¼ cup + 1 tbsp Corn Flour
- 1 cup Sweetened Condensed Milk approx. 250 ml
- 4 tbsp Granulated Sugar divided into 2½ tbsp and 1½ tbsp; adjust to taste
- ½ tsp Vanilla Essence
For Layering & Garnish
- 250 to 300 g Marie Biscuits or Arrowroot / plain tea biscuits
- 2 tbsp Crushed Biscuits for topping
- 6 Glazed Cherries for serving
Instructions
Phase 1: Pureeing the Mangoes
- Use fresh Mango for this recipe.
- Peel, dice the flesh and put the Mango pieces with required sugar in a blender to make smooth Mango pulp.
- If the mangoes are sweet enough, avoid adding sugar.
- Blend without water to get a smooth, thick puree. Keep aside.
Phase 2: Preparing the Custard Base
- Before boiling the milk, take ¼ cup milk and mix with corn flour to make a thick mix.
- Bring the milk to a boil.
- Add half of the sugar (2 ½ tbsp) and mix well. Lower the flame.
- Take out half cup milk in a bowl and keep aside.
- Mix in the condensed milk to the pan.
- Stir well to combine and add rest of the sugar and mix well.
- Increase the heat and add the corn flour mix and combine well.
- Stir continuously and let the milk thicken.
- Pour ½ tsp vanilla essence and combine.
- Continue to stir till you get a thick consistency.
- Take off the flame and continue to stir for 1 minute to avoid lumps.
Phase 3: Assembly & Chilling
- Take a wide pudding dish.
- Dip the biscuits in the warm milk and arrange in the dish.
- Spread a layer of warm, milk mix over the biscuits.
- Arrange another layer of soaked biscuits and spread the mango pulp over it.
- Make another layer of soaked biscuits and lastly cover with the remaining milk mix.
- Garnish with few blobs of mango pulp and powdered biscuit on top.
- Let it rest for some time.
- Then, cover and transfer to refrigerator for cooling.
- Cut into squares and serve with a cherry on top. Enjoy the terrific combo of mango, cream and biscuits. Yum!!
- Finish the Layers: Add a third layer of soaked biscuits, and cover completely with the remaining warm custard.
- Garnish and Chill: Decorate the top with small dollops of mango puree and a sprinkle of finely crushed biscuits. Let the dish sit at room temperature for 15 minutes, then cover tightly with cling film and refrigerate for at least 3 to 4 hours (or overnight) until fully set.
- Slice & Serve: Cut into neat squares, top each serving with a glazed cherry, and serve chilled.
Video
Notes
- Can I substitute corn flour with regular flour (maida)? No. Corn flour (cornstarch) is required to give this custard its clean thickening power, gloss, and structural stability. All-purpose flour (maida) leaves a raw, pasty aftertaste and will not set into a firm, sliceable pudding without gelatin.
- Which biscuits work best for mango pudding? Plain, crisp tea biscuits with mild sweetness—such as Marie biscuits or Arrowroot biscuits—work best because they absorb the warm milk evenly and balance the rich custard without becoming overly sweet.
- Can I use canned mango pulp instead of fresh mangoes? Yes. If fresh mangoes are out of season, you can substitute with canned Alphonso or Kesar mango pulp. Because canned mango pulp typically contains added sugar, omit the extra sugar in the puree step and slightly reduce the sugar in the custard.
- Storage Instructions: Store the set pudding covered in the refrigerator for up to 3 to 4 days. It is not suitable for freezing, as the custard will separate upon thawing.