Prepping the Mango and Cornstarch Mix - Start by peeling and chopping 2–3 ripe and sweet mangoes. You’ll need about 1 cup of this for blending into a puree, and another 1 cup to keep aside for later, these chopped mangoes will be stirred into the dessert for a fruity bite. Blend the mango puree until smooth, without adding water. In a separate small bowl, mix 2 tablespoons of cornstarch with 2–3 tablespoons of cold milk. Whisk it well until there are no lumps and it forms a smooth mixture, this will help thicken the milk in the next step.

Making the Custard Base - In a saucepan, pour 2 cups of milk and add 1⁄4 cup of sugar. Place the pan on medium heat and stir occasionally until the milk just begins to boil. Once it starts bubbling, lower the heat and slowly add the cornflour mixture while whisking continuously. Keep stirring for 3–4 minutes, or until the mixture thickens slightly to a light custard consistency. This step is key for creating a smooth, lump-free base.

Cooling and Adding Flavour - After the custard base thickens, switch off the heat and let it cool for about 10 to 15 minutes. You don’t want to add the mango puree while the mixture is too hot, as it may alter the flavour or texture. Once it has cooled down a bit, stir in 1 teaspoon of vanilla extract. Then, gently mix in the mango puree you made earlier. Blend it well until the custard and mango combine into a smooth, creamy mixture with a lovely pale yellow-orange colour.

Adding Mango Pieces and Chilling - Now, add the reserved chopped mango pieces into the mixture and gently stir so they’re evenly spread out. Pour the final mixture into serving bowls, small glass cups, or anything you have at home. You can top each serving with some extra mango pieces to make it look more vibrant and fresh. Place the bowls in the refrigerator and let them chill for at least 2 to 3 hours. Once set and nicely cold, the dessert is ready to enjoy.