Instructions

1. Begin by peeling and dicing the ripe mangoes. In a blender, puree the diced mangoes until smooth and set aside.
2. In a medium saucepan, heat the milk over medium heat until it is hot but not boiling, stirring occasionally to prevent scalding.
3. In a separate bowl, combine the granulated sugar and cornstarch, mixing well to eliminate any lumps.
4. Gradually pour the sugar and cornstarch mixture into the hot milk, whisking constantly to ensure an even blend.
5. Continue to cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove the saucepan from heat and stir in the vanilla extract, mixing thoroughly.
7. Allow the custard to cool for about 5 minutes before gently folding in the mango puree until well combined.
8. Transfer the mango custard to serving bowls or glasses and refrigerate for at least 2 hours, or until set.
9. Before serving, add a generous dollop of whipped cream on top of each custard and garnish with fresh mint leaves for an extra touch of elegance.