Add 5 tbsp cornflour to 1/2 milk and whisk well.Make sure there is no lumps in the mixture.

Keep milk cornflour mixture aside to be used later.

Now in another big pan add leftover milk,300 ml whipping cream and 2 tbsp sugar.(As my mangoes are enough sweet I used 2 tbsp only adjust sugar as per your taste and sweetness of mangoes you used.If you are using store bought mango puree avoid adding sugar)

Mix well and bring the milk to boil on medium heat.

Once the milk comes to boil lower the flame,stir cornflour mixture once before adding to milk and add it to boiled milk.

Simmer mixture on low flame,stirring continuously for 2-3 minutes,until mixture thickens.

Now add mango puree,rose essence mix well and simmer for 1-2 minutes more.

Remove the pan from the heat,divide the mixture into individual serving bowls or glasses.

Cover it with cling wrap,keep in refrigerator for 4-5 hours or till it sets.

Once set, garnish with few chopped mangoes cubes and chopped pistachios.

Serve chilled mango pudding after meal as a dessert.