Creamy Mango Pudding

1.In a small bowl, mix the cornflour with a few tablespoons of milk to form a smooth paste. Set it aside.

2.Peel the mangoes, remove the flesh, and blend it until smooth. Set aside.

3.In a saucepan, heat the remaining milk over medium heat until it starts to simmer.

4.Slowly whisk in the cornflour paste into the hot milk, stirring continuously to avoid lumps.

5.Cook the mixture for about 5-7 minutes until it thickens, stirring frequently.

6.Once thickened, remove the pan from heat and let it cool slightly.

7.Gently fold in the mango puree into the milk mixture until well combined.

8.Pour the pudding into serving cups or glasses.

9.Chill the pudding in the refrigerator for at least 2 hours or until set.

10.Serve the creamy mango pudding chilled and garnish with fresh mango slices if desired.