حلا طبقات المانجا بالكاسترد

Grind 200 g of plain tea biscuits in the food processor until fine.

Add ½ cup of ghee or melted butter to the crushed biscuits and mix well until the biscuits absorb the fat and resemble wet sand.

Spread the biscuit mixture evenly in the Pyrex dish or baking pan, pressing it down firmly so it holds together.

Prepare the custard mixture by placing 3 heaped tablespoons of custard powder in a cooking pot, then add 4 tablespoons of sugar, 3 cups of milk, and a pinch of vanilla if desired.

Stir the ingredients while cold until fully dissolved.

Place the pot over medium heat, stirring continuously until the mixture thickens.

Pour the hot custard directly over the biscuit layer so it spreads easily.

Place the dish in the refrigerator for 15 minutes.

Dissolve 2 packets of mango jelly in 1 cup of hot water, stirring well, then add 1 cup of cold water and stir again.

Remove the dish from the refrigerator and distribute the mango cubes over the custard layer.

Gently pour the jelly mixture over the mango.

Refrigerate until set, or place in the freezer for 30 minutes if in a hurry.