Peel and cut 2 ripe mangoes, then blend to a smooth puree.

Whisk 2 tablespoons of custard powder in a saucepan with a small amount of milk until smooth.

In another saucepan, gently heat 500 ml of milk until boiling.

Lower heat, and gradually stir in custard paste until thickened to a custard consistency.

Remove from heat, allow the custard to cool, then mix with mango puree and fresh milk cream until well combined.

Sugar Syrup:

Prepare sugar syrup in another saucepan by combining 1 cup water, saffron, cardamom powder, and sugar. Boil, then simmer for 5 minutes. Let cool completely.

Assembling the Truffles:

Dip rusk slices into prepared sugar syrup in a glass serving dish, and arrange a layer at the bottom.

Spread a layer of custard, mango puree, and fresh milk cream mixture over the rusk layer evenly.

Add another layer of soaked rusk slices over the mango custard layer, followed by another layer of custard mixture.

Garnish:

Top truffles with chopped mangoes and almonds for an extra burst of flavor and texture.

Cover the dish, and refrigerate for at least 2 hours to allow truffles to set and flavors to meld together.