Mango Custard

In a small bowl combine 1/2 cup of milk with the custard powder and mix with fork until custard is fully dissolved.

In a heavy saucepan over medium heat, bring the remaining 3 1/2 cups milk to a boil, stirring constantly.

Take the saucepan off the heat and add 1 cup of the hot milk into the custard powder mixture, whisking until blended and smooth. Pour the custard mixture back into the hot milk and put the pan back onto the burner. Turn heat to medium-low and whisk constantly until the custard is thick and coats the back of a spoon. Then add the sugar and vanilla and cook for an additional 1 minute. Remove pan from heat, stir in the pureed mango and let the mixture cool.

Fold the whipped cream into the cooled mango mixture and gently add in mango pieces and spoon it into individual serving glasses/bowls. Alternately, instead of folding the mango into the custard you can top it with the chopped mangoes. Put them into the refrigerator to serve well chilled. Top with the nuts and coconut before serving.