Mango Custard Moulds

In a small bowl, mix the custard powder with ¼ cup of cold milk. Stir until completely smooth with no lumps.

Pour the remaining milk and sugar into a heavy-bottomed pan. Bring it to a gentle boil over medium heat.

Lower the heat. Slowly pour the custard slurry into the boiling milk while stirring constantly. Continue to cook for 3–4 minutes until the mixture thickens and coats the back of a spoon.

Turn off the heat and let the custard cool slightly for 2 minutes. Stir in the fresh mango puree and mix thoroughly until the color is vibrant and uniform.

Lightly grease small fluted molds or ramekins with a drop of oil. Pour the warm mixture into the molds. Let them cool to room temperature, then refrigerate for at least 2–3 hours until firmly set.

Gently unmold the puddings into small bowls. Top with cahewnuts..