Ingredients:
3 ripe alphanso mangoes
1 cup fresh curd beaten
1 cup milk
1/2 cup cream
4 tbsp gelatine
4 tbsp water
1 cup sugar
Juice of 1/2 lemon
1/2 tbsp vanilla essence
Few drops yellow colour (optional)
For Base
6 slices bread.
4 tbsp sugar
Few drops vanilla essence
Method
Place all 3 ingredients for base in a mixie and run for a minute.
Press the mixture on the bottom of a casserole, firmly.
Make slices of peeled mangoes, and arrange over the pressed bread.
Sprinkle gelatine over water in a tiny saucepan.
Heat on very low flame to dissolve. Keep aside.
Mix milk and sugar and warm, so that sugar dissolves.
Add gelatine and stir well.
Once cool, add yoghurt (curd), cream, essence, lemon juice and colour.
Stir over a tray of chilled water to thicken or chill in the freezer.
When thick pour over the mangoes.
Place in freezer to set.
3 ripe alphanso mangoes
1 cup fresh curd beaten
1 cup milk
1/2 cup cream
4 tbsp gelatine
4 tbsp water
1 cup sugar
Juice of 1/2 lemon
1/2 tbsp vanilla essence
Few drops yellow colour (optional)
For Base
6 slices bread.
4 tbsp sugar
Few drops vanilla essence
Method
Place all 3 ingredients for base in a mixie and run for a minute.
Press the mixture on the bottom of a casserole, firmly.
Make slices of peeled mangoes, and arrange over the pressed bread.
Sprinkle gelatine over water in a tiny saucepan.
Heat on very low flame to dissolve. Keep aside.
Mix milk and sugar and warm, so that sugar dissolves.
Add gelatine and stir well.
Once cool, add yoghurt (curd), cream, essence, lemon juice and colour.
Stir over a tray of chilled water to thicken or chill in the freezer.
When thick pour over the mangoes.
Place in freezer to set.