Make Mango Custard: In a small bowl, whisk custard powder with 3tbsp of milk and set aside. Bring the remaining milk to a boil in a small saucepan. Once the milk comes to a boil, slowly add the custard mixture, while continuously stirring the milk. Cook on medium heat until the mixture thickens, about 2~3 minutes. Remove from heat and let cool completely.

In the meantime, peel and dice the mangoes. Puree them and sieve the puree to remove any stringy pieces. Or just use canned mango puree :-)

Once the custard is completely cooled, stir in ¾th of the mango puree. Reserve a little bit for serving. Chill the mango custard until ready to serve.

Make Whipped Cream: Chill a bowl and the beaters for at least 30 minutes. Whip the cream until soft peaks form. Refrigerate until ready to use.

To Assemble: Since I like layered desserts, I went ahead and made a layered Mango Fool. Spoon in some of the mango custard in the bottom of a glass. Top it with the whipped cream and pour some of the mango puree and sprinkle some chopped nuts.

Alternate serving suggestion: Gently stir in the whipped cream into the mango puree, do not incorporate it completely. Serve chilled.