Boil milk in a deep pan stirring occasionally on a medium flame

In a small bowl add 3 tbsp of vanilla custard powder with 4 tbsp cold milk and stir until the mixture is smooth.

When milk starts to boil add this custard mixture and stir. Now add sugar and stir and cook further until sugar is dissolved.

Switch off the flame and let it cool tithe room temperature. Now add mango pulp purée and mix it welll

Keep mango custard in refrigerator for 4 to 5 hrs.

In a serving bowl garnish mango custard with gulab jamun.