1 litre milk
2 1/2 tsp cornflour
1 tsp gelatin
3/4 cup sugar
1 cup fresh cream
1 tsp mango essence
1/2 cup cold milk (additional)
1 cup mango pulp
1/2 cup fresh beaten cream
1/4 cup ground sugar

Method:

• Boil milk for 10 minutes, stirring occasionally.
• Mix cornflour in half a cup of cold milk and keep aside.
• Add sugar to milk and stir.
• Then, add cornflour paste very slowly, stirring continuously.
• Boil for five minutes and take it off.
• Sprinkle gelatin over three tbsp water in a small pan.
• Allow to soak for five minutes and warm over gentle heat, till dissolved.
• Do not bring it to a boil.
• When the boiled milk cools a little, add gelatin solution and mix well.
• Cool before freezing in a bowl.
• When it is set, remove from freezer and beat until it is soft and creamy.
• Add one cup cream with essence and beat.
• Now add the mango pulp, half cup beaten cream and ground sugar.
• Transfer back to container and freeze till well set.
• Serve when set.