Mango Milk Powder Pudding

1Peel and chop the ripe mangoes (2 large) into small pieces. Set aside 1/4 cup of finely chopped mango for garnish.

2In a blender, combine the chopped mangoes and whole milk. Blend until smooth to create a mango milk mixture.

3In a heavy-bottomed saucepan, melt the unsalted butter (1 tablespoon) over medium heat.

4Add the milk powder, granulated sugar, and a pinch of salt to the melted butter. Stir continuously to combine and prevent lumps.

5Slowly pour the mango milk mixture into the saucepan while stirring continuously to form a smooth batter.

6Cook the mixture on low to medium heat, stirring constantly with a wooden spoon or spatula, until it thickens to a pudding-like consistency. This should take about 8-10 minutes. The mixture should coat the back of the spoon and not be runny.

7Remove the saucepan from heat and stir in the vanilla essence (1 teaspoon) thoroughly.

8Pour the pudding into serving bowls or molds. Allow it to cool to room temperature, then refrigerate for at least 2 hours until set and chilled.

9Before serving, garnish each pudding with the reserved finely chopped mango pieces for a fresh burst of flavor and color.