Step 1

Place a sauce pan over medium flame and add milk, sugar and corn flour.

Step 2

Whisk for about 1-2 minutes until the mixture has come to a boil and thickened.

Step 3

Turn off the flame and add the mango pulp. Mix well using a whisk.

Step 4

Run the mango custard through a strainer to get rid of any lumps.

Step 5

Let the mango pudding cool down to room temperature - leave it on the kitchen counter (fan on) for about 30 minutes.

Step 6

In the meanwhile, pulse the butter cookies and transfer them to individual bowls or a large dish.

Step 7

Press down to form a crust/ base for the pudding.

Step 8

Add the mango chunks and pour the cooled down homemade mango custard over the cookie crust and the mango chunks (roughly 1/3 cup per serving)

Step 9

Transfer to refrigerator and let set for at least 3 hours.

Step 10

Garnish with more mango chunks or mint leaves and serve cold.