3 cups milk
1/2 cup sugar
1 teaspoon rose water
3 1/2 tablespoons cornstarch
1 cup fresh mango, cut into 1-inch pieces
1/2 cup whipped cream, for garnish
1/4 cup ground almonds, blanched
Pour milk into a medium saucepan and add sugar and rose water. Heat, uncovered, over medium heat until boiling, stirring constantly.
Mix cornstarch with 1/4 cup water. Slowly add cornstarch mixture to the saucepan and whisk vigorously. Boil pudding for 2 minutes, stirring, and reduce heat to low.
Continue stirring and cook for until thick, 15 to 20 minutes.
When the pudding has reduced to at least 1/2 of its original volume, set it aside to cool.
Pour the pudding into individual custard bowls. Cover the tops with mango pieces. Refrigerate until pudding sets.
To serve, garnish with dollops of whipped cream and ground almonds.
Serves 6 to 8.
Tip: You can use this smooth pudding as a topping for sponge
or pound cake.