Custard Apple-Mango Pudding

Summer and its bounties are plentiful, more so the fruits. It is Mother Nature trying to tell us to stay hydrated and cool. I always try and eat seasonal as much as I can (easier said than done with plenty of my favorite winter produce available (imported from down under, where it is winter during our summer) and make sure to totally go overboard with summer fruits like mango and lychees. I was pleasantly surprised to see my other favorite-custard apples in the market (definitely not the season for them) and just couldn’t resist picking one (sorry! guilty as charged 🙁 ). With two of my favorites on hand, a delicious concoction was in order and thus this custard apple-mango-basil seeds pudding was made. Try and include as much basil (sabja) seeds in your diet as possible this summer as they are great coolants and superb for digestion and weight loss.

Custard Apple-Mango Pudding


  • Mango (medium sized Alphonso/Langda. I used latter)- 1
  • Custard Apple (medium sized, seeds removed)-1
  • Coconut milk (I used Kara brand)- 2 tablespoons
  • Sabja (basil) seeds- 1 teaspoon
  • Honey or brown sugar (optional if the fruits are already very sweet)- 2 teaspoons


  1. Blend the mango pulp and 1 tablespoon coconut milk (and 1 teaspoon sugar or honey if using).Add half teaspoon sabja seeds, mix well and set aside
  2. Blend the custard apple and the remaining coconut milk (and 1 teaspoon sugar or honey if using). Add half teaspoon sabja seeds and mix well and set aside
  3. Pour the custard apple mixture followed by mango mixture into a tall glass
  4. Chill in the refrigerator for 2-3 hours before serving. This gives time for the layers to form well and sabja seeds to swell up imparting a distinct crunchiness to the pudding


Calories (per serving)- 60
Nutrition- Vitamins C, A, B6/ Potassium/Magnesium/Copper/Fiber
It does wonders for your- Hair/Eyes/Heart/Skin/Immunity/Digestion
This is “My 8am/10am/3 pm Meal”

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