Add into the grinding jar granulated sugar, salt, green cardamoms and 1/2 cup room temperature milk. Grind it. To make it still smoother add 1/2 cup milk more and grind again.
Now transfer the flavoured sweet mango puree into a pan and cook it in slow heat.

Go for stirring and mixing regularly. As it becomes thick, add some more sugar. Keep 1/2 cup milk for making custard slurry and add rest into the mango puree.
Continue cooking at slow heat.

Next in a small bowl, make a lump free slurry of custard powder with room temperature milk.

As the mango puree is cooked giving a nice aroma and becomes thicker in consistency, mix again and add the prepared custard slurry. Keep the heat very slow else your custard may curdle.

Go in for continuous stirring using a whisker or spatula.
As you find bubbles, you know your custard is cooking.

Serve chilled!!
Pack it chilled in your kids lunch box. He/ she will surely enjoy the lunch dessert 🙂