Method

1. Wash and peel mangoes. Finely chop into small pieces
2. Reserve a few pieces for garnishing and grind the remainder into a thick pulp
3. Boil the milk, remove from flame and mix in the custard powder. Stir until the mixture turns into a smooth blend without any lumps
4. Add sugar and return to a low flame stovetop
5. Add the mango puree along with the fresh cream and mix well until it seems homogenous and smooth
6. Remove to a dish. Cool slightly and then place in the fridge for 6-7 hours
7. Garnish with reserved mangoes and serve chilled