1. Pour nectar into a medium saucepan; place over medium heat. 2. Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously. 3. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes. 4. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight. 5. Combine remaining mango with mint and spoon over chilled pudding. ---------------------------------------------------------------------------
Nutrition
Ingredients
