1. Boil the milk on a medium flame.
2. After 2-3 boils, add sugar and mix well.
3. Boil for few more minutes till the sugar dissolves.
4. Dissolve the custard powder in 1/2 cup cold milk and gradually add it to the milk, stirring continuously with another hand to avoid lumps.
5. Boil till you get a thick pouring consistency.
6. Cool completely, add few drops of mango essence and refrigerate it for 2-3 hours.

To Make the Triffle Pudding:

1. Make the custard in advance and refrigerate it.
2. Cut the the sponge cake horizontally into two halves.
3. Moisten one half of the cake with some sugar syrup.
4. Place this moistened half of the cake in a rectangular/ square tin or a glass dish.
5. Evenly pour some custard on the cake till the cake is well covered.
6. Evenly apply a layer of mango jam on it. Top it with a layer of mango pulp and some chopped mango pieces.
7. Moisten another half of the cake with some sugar syrup and place it on the first half.
8. Again pour some custard on it.
9. Arrange the remaining mango pulp with some mango pieces on it.
10. Cover this with the remaining custard and decorate with thin mango slices.
11. Refrigerate for 3-4 hours. Serve chilled.