½ kg mangoes
450 ml milk
225 g sugar
60 g custard powder
100 g fresh cream, optional
Peel and cut mangoes into small cubes. Squeeze out the pulp from the seed and mix into cubes. Keep aside. Make the custard by boiling milk and sugar together. Mix the custard powder in a little cold milk (approximately 2 tbsp.) ensuring no lumps are left. Add to the milk mixture, stirring constantly. Simmer on a low fire until the custard is cooked and does not have a raw taste or smell. Cool and add the mangoes and cream. Mix and chill well.
Chef’s tip: Sindhri mangoes are best to use in this dessert.
