4 Fairly Ripe Mangos
3 Tablespoons Caster Sugar
3 Cups Milk
3 Tablespoons Custard Powder (Bird’s Brand preferred)
1 tsp vanilla extract
Whipped Cream for garnish
Mint Leaves for garnish
Wash, peel and remove mango pulp from the fruit. Chop coarsely and set aside. Make simple syrup by bringing to boil 2 cups sugar and 1 cup water. Once sugar is dissolved, stew mango in syrup until soft ( about 20 minutes). Remove from syrup. Puree stewed mango until smooth.
Heat 2½ cups of milk over low to medium flame. In a small bowl, combine the custard powder, sugar,vanilla extract and remaining milk. Mix well until all lumps are dissolved. Pour heated milk into bowl, mix for a bit and transfer all contents back into pan and return to the stove over medium heat. Stir continuously with a wooden spoon, taking care not to burn the custard. The custard will start to thicken (You know it is ready when it forms a thick coating on the stirring spoon). Remove from heat, pour into a bowl and chill in the refrigerator.
Once custard cools, gently fold the mango puree into the custard. Place into serving bowls or cups and top with whipped cream and mint for garnish.