In a steel-vessel pour in 300 ml of milk and cook it on low flame.

Add cardamom, sugar, vanilla essence.

Let the milk come to a boil on low flame.

Next, in the container with 200 ml milk, add corn flour and whisk it properly to avoid any lumps.

Add mango pulp and mix well.

Now pour the mixture from step 4 & 5 into the steel vessel stirring simultaneously.

Cook on low flame continuously stirring to avoid it from sticking to the base. When you achieve the desired consistency switch off the flame.

Now grease two small bowls or molds with butter, add pudding to these bowls.

Tap the bottom of the bowls to release air bubbles if any.

Bring it to room temperature first and then refrigerate it.

One it is chilled, flip it over onto a plate and serve.