Dr Saliha's Mango and Passionfruit Custard
This recipe is from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. A block of silken tofu is used to make a perfectly smooth, wibbly-wobbly... custard. A tin of alphonso mango pulp is used to sweeten and perfume the dish while banana gives it a thick, creamy texture. Do make sure you blend thoroughly to combine all the ingredients well, there must be no lumps. Read more This recipe is from our friend, gastroenterologist Dr. Saliha Mahmood Ahmed. A block of silken tofu is used to make a perfectly smooth, wibbly-wobbly custard. A tin of alphonso mango pulp is used to sweeten and perfume the dish while banana gives it a thick, creamy texture. Do make sure you blend thoroughly to combine all the ingredients well, there must be no lumps.
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Notes
To make mango pulp, you can blend some ripe mango in a blender, or use a tin of alphonso mango. You can freeze any
leftover tinned mango pulp in ice lolly moulds to make fruity ice lollies.
This recipe is a guest contribution from Dr.Saliha Mahmood Ahmed and as such, we are unable to answer questions on it. For a more detailed description, you can watch her make it with Rupy on our Instagram page - the video was posted in March 2025.
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Ingredients
Method
1. Put all the ingredients except the passion fruit
into a blender and blitz to a really smooth purée.
Pour the mixture out into individual glasses or
ramekins.
2. Scoop the passion fruit seeds and juice over the
custard and eat immediately, or refrigerate and
top with the passion fruit just before serving.
Notes
To make mango pulp, you can blend some ripe mango in a blender, or use a tin of alphonso mango. You can freeze any
leftover tinned mango pulp in ice lolly moulds to make fruity ice lollies.
This recipe is a guest contribution from Dr.Saliha Mahmood Ahmed and as such, we are unable to answer questions on it. For a more detailed description, you can watch her make it with Rupy on our Instagram page - the video was posted in March 2025.