• Make 2 cup mango puree out of fresh mangoes and set aside

Bread Filling:

• Take another bowl, take half a cup of milk powder and 125ml fresh milk
• Mix it well until it is lump free and add in the powdered sugar 1 tablespoon
• Add some of the mango puree to the mixture and whisk it well
• Set this filling aside to cool.

For Custard:

• Take a small bowl and add in 2.5 tablespoons of vanilla flavored custard powder
• Add in half a cup of cold milk and mix it well until there are no lumps and the consistency is even
• Keep the bowl aside for later use
• In a saucepan, add 500 ml of milk and heat it on a medium to low flame
• Add 20-30 grams of sugar and mix well, let the milk start to boil
• As it starts boiling, add in your custard slurry slowly while gently stirring to avoid any lumps
• Cook your custard for 1-2 more minutes on medium flame until it has a thick but runny consistency
• Remove your custard from the stove and set aside to cool down
• Stir it lightly to cool the custard down
• Use a cookie cutter or a lid of any jar to cut out the circular shapes from the bread slices
• Take a circular slice, add your bread filling on it, top it off with crushed nuts
• Add another slice on top to make it into a sandwich and add your bread filling on it as well
• Garnish with nuts, mango chunks and add another slice on top making it a three-layered sandwich
• Dish out the custard, add in your remaining cup of mango puree in it and mix well
• Add the bread sandwiches on a tray and pour your custard mixture over it
• Garnish with mango chunks, and sprinkle crushed nuts over them
• Chill in refrigerator for a few hours before serving