Ingredients:
Pureed Mango Pulp – 2 1/2 cups
Fresh Cream – 500 ml, beaten till soft
Egg Whites – 6, beaten till firm peaks form
Caster Sugar – 2/3 cup
Milk – 1 cup + 1/2 cup
Gelatine – 2 tblsp
Vanilla Custard Powder – 2 tblsp
Water – 1/2 cup
Method:
1. In a bowl combine the custard powder with 1/2 cup of milk.
2. Keep aside.
3. Heat 1 cup of milk over low flame.
4. Add sugar and mix well.
5. When it starts to boil, add the custard mixture and cook till it becomes thick.
6. Remove and cool.
7. Add mango puree and mix well.
8. Dissolve the gelatine in 1/2 cup of warm water and add to the mango mixture.
9. Add the cream and egg whites.
10. Mix well and pour into small cups.
11. Keep it in a fridge till set.
12. Garnish with mango pieces and grated chocolate.
