Ingredients:

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

Recipe courtesy of Sify Bawarchi