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Provide Milk.
Prepare Vanilla custard.
Prepare Sugar.
You need to prepare Fresh cream.
Use Mangoes 2 big for puree.
Provide big mango small cubes for garnish.
You need Any biscuits for crumbs(wheat,Marie).
Use butter.

Take two tropical fruits and a classic crumble recipe, and you get Mango Passion Fruit Crumble, baked with a crunchy topping of oats, butter, nutmeg If you like mangoes and crumble than you will like this dessert. Its very easy and simple to make and it taste good the good thing about this recipe is..but this recipe of mango custard recipe is the best till now. perhaps the combination of mango flavour with the vanilla custard flavour just elevates the taste of this dessert recipe. as a matter of fact, it does not have mango or even custard flavour. but when combined together results. Mango Custard really highlights the delicious flavor of fresh mangos. When fresh mangos are in season, be sure and enjoy this wonderful mango custard recipe.

First boil milk and make custard with sugar when it’s done set aside to cool down..
Crush the cookies and mix butter in it, pour crumbs in your dish or cups and keep it in fridge for a while..
Take 2 diced mangoes put in blender with little water and blend it, then whisk it with half a pack of cream..
Fold half a pack of cream into the custard make sure your custard was cold..
Now assemble the dish or cup first layer is cookie crumbs than custard than a thin layer of mango purée than small cubes of mangoes again mango purée,than crumbs and custard on top of the bowl is garnish with mangoes and crumbs and fresh cream ❤️❤️.
Your yummy mango custard crumble is ready pl make sure serve it too cold for nice and yummy flavour🥭💞.

This custard is so smooth, refreshing, and fruity tasting. It is a simple, easy to make, and delicious dessert. This marvelous mango custard dessert will win the hearts of both mango and custard lovers. Coconut milk adds to the creamy tropical flavor while keeping this custard lower in fat than those. Add mango puree to the custard and mix well.

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