Ingredients:

For Caramel:

1/2 cup sugar

3 tbsp water

For Mango Custard:

1 cup mango pulp

1 1/2 cup milk

4 tbsp custard powder

1 tsp vanilla essence

200 gm condensed milk

Preparation:

1. In a pan, add sugar and water and cook over medium flame till the sugar melts completely and turns golden.
2. Transfer immediately into the heat proof dish / setting mould.
3. In a bowl, add mango pulp, milk, custard powder, vanilla essence and condensed milk and mix well using a whisk.
4. Strain this mixture over the cooled caramel and cover it with an aluminium foil.
5. Place it in a steamer and steam cook over low-medium flame for about 35-40 minutes.
6. Allow it to cool and then refrigerate for 2-3 hours. Demould the set cooled caramel mango custard into a plate and serve...