Take 1 cup of milk in a pan along with 1 tbsp sugar and let it come to a boil. In a bowl mix custard powder in 3 tbsp cold milk without any lumps. When the milk comes to a boil. On low flame add custard powder mixture into the milk and stir continuously.

Continue to stir and cook until milk thickens and starts to boil. Switch off the flame and transfer the custard to a bowl and let it cool. Cover the bowl with cling film so that cling film touches the custard to prevent from a layer forming. Place the custard in the refrigerator for 1-2 hours.

Crush the biscuits and roughly chop walnuts. Mix it together in a bowl. (Approximately 6 tbsp crushed biscuits and 3 tbsp chopped walnuts)

Take peeled and roughly chopped mangoes in a mixer jar and grind to a smooth purée. (Add sugar if needed depending on sweetness of mangoes)

In transparent glass spread a layer of biscuit and walnuts. Followed by a layer of custard. The third layer of mango purée.

Mango Custard Pudding with walnut is ready to serve.