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3 ripe alphanso mangoes
1 cup fresh curd beaten
1 cup milk
1/2 cup cream
4 tbsp gelatin
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 of bread.
4 tbsp sugar
Few drops of vanilla essence

Method:

Place all the three 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 gelatin over water in a tiny saucepan. Heat on very low flame to dissolve and then keep it aside.

Mix milk and sugar and warm, so that sugar dissolves. Add gelatin and stir well. Once cool, add the yogurt (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. Serve chilled

More this week: Cool Buttermilk

Published on 14^th June 2002