Put milk to boil in a thick bottom pan. (keep aside a cup of milk for combining custard powder).

Take the custard powder in a bowl. Add the milk that was kept aside and mix. Stir and mix the custard powder well till all the lumps are gone.

When the milk starts boiling, reduce the heat and pour the prepared custard powder mix. Stir the milk continuously to prevent custard mixture from sticking at the bottom of the pan.

After 2-4 minutes the milk will start to thicken. Keep on stirring continuously. Add sugar to the thickened milk and mix well.

Let the custard cook on medium heat for 5 more minutes. Keep on stirring continuously to prevent from sticking at the bottom. The custard is ready. Keep it aside to come at room temperature. Meanwhile, keep on stirring the custard in between to prevent a layer which forms on top while the custard is cooling.

Once the custard is cooled to room temperature blend it with a hand blender so that it becomes smooth and even. Sieve the custard through the strainer to remove any lumps. The custard is ready. Let it cool it for 3-4 hours in the fridge.

Puree the mangoes. If it has threads then strain the puree through the strainer to get a smooth mango puree. Cut the rest of the mango into cubes.

After 4 hours when the custard is cold, add the mango puree to it and blend it well with a hand blender. Mix it well. Mango custard is ready to get chill and serve. You can fill them in an individual serving bowl and chill till serving.

While serving fill the bowl with the chilled mango custard. Put the mango cubes and sliced almonds and pistachio or any nut of your choice. Serve it chill.