As seen in the video, cut the stem off the mangoes and then split them into three sections.

Now scoop out the mango and extract the pulp from the seed's body.

You can also extract the pulp using different methods.

Use a blender to make a smooth mango puree.

Brush the pudding mold(s) with oil and keep them ready for setting the pudding.

Meanwhile, heat the milk to make it warm.

To make a slurry, add cornflour and mix with a spoon.

Heat a pan and add the mango puree. Cook for 1 minute on medium heat.

Cook until the liquid becomes slightly transparent after adding the sugar.

It will take one minute to properly combine and boil the sugar.

If you don't stir vigorously, the mixture will burn.

Now, give the slurry another mix and add it to the mango concentrate.

Mix frequently while cooking on a low heat to avoid lumps.

Cook for approximately one minute before turning off the burner.

Transfer the hot mixture to the mould.

Even the top with a knife or jiggle it to reduce bubbles.

Place the moulds at room temperature until the heat dissipates.

Transfer to the refrigerator and set the timer for an hour.

If necessary, soak the mould for 30 seconds in a dish of hot water. It aids with mould removal.