In a small bowl, mix the 2 tablespoons Bird's Custard Powder into the 1/2 cup of milk, stirring well until custard is completely dissolved; set aside.
Place the mango chunks into a blender with 3/4 cup of milk. Puree for approximately 2 minutes.
Pour the mango puree into a 1 1/2 quart saucepan and place on the stove on low heat. When the puree becomes warm, add the sugar and stir in well.
Stir in the lime juice and then stir in the prepared Bird's Custard Powder mixture. Bring the mixture just to a near boil, stirring constantly, to completely dissolve the sugar. Stirring continually, bring the mixture back to a boil until it thickens. Allow to boil for approximately 30 to 60 seconds, still stirring constantly, and then remove the pan from the stove.
Allow to cool for about 10 minutes, stirring every couple of minutes.
Pour into custard dishes or small bowls. I use four (4) ice-cream sundae dishes. Place the custard in the refrigerator for 4 to 5 hours to firm up.
Serve garnished with a mint leaf (if desired).
Makes four 3/4 cup servings.
* Bird's Custard Powder may be purchased online or at specialty food stores. If you want, you can, substitute an equal amount of instant vanilla pudding mix or cornstarch.
** I used Lactaid Lowfat 2% milk to make these, but regular milk is fine.
Mango Custard Recipe: https://whatscookingamerica.net/Desserts/MangoCustard.htm