Ingredients:

• 1 litre full Cream Milk
• 2 and a half tsp – Corn flour
• 1 tsp – gelatine (optional)
• 3/4 cup – Sugar
• 1 cup – fresh Cream
• 1 tsp – Mango essence
• 1/2 cup – cold Milk
• 1 cup – Mango pulp (coarsely mashed)
• 1/2 cup – fresh beaten Cream
• 1/4 cup – ground Sugar

Method:

1. Bring milk to a boil.
2. Boil for 15 minutes on low, stirring occasionally.
3. Mix corn flour in 1/2 cup cold milk, keep aside.
4. Add sugar to milk and stir.
5. Add corn flour paste, stirring continuously, till boiling starts.
6. Boil for a further four to five minutes and take off fire.
7. Sprinkle gelatine over three tbsp water in a small pan.
8. Allow to soak for five minutes. Warm over gentle heat, till dissolved.
9. Do not bring it to a boil.
10. When boiled milk cools a little, add gelatine solution and mix well.
11. Cool to room temperature; freeze in covered tray, till set.
12. Remove when well set. Mash and beat till soft and creamy.
13. Mix together the pulp, 1/2 cup beaten cream and ground sugar.
14. Add 1 cup cream first with essence and beat. Add fruit cream mixture and fold in gently.
15. Transfer back to container and freeze till well set.
16. Serve scoops with the matching sauces.