INGREDIENTS

Egg yolk : 4nos

Castor sugar : 75gm

Milk : 300ml

Mango Pulp : 400gm

Fresh cream : 500ml

Egg white: 4nos

Castor sugar : 100gm

Gelatine : 25gm

Mango pulp : for garnish

METHOD OF PREPARATION

• In a big mixing bowl, with the proper double boiling method whisk castor sugar(75gm) and egg yolk (4nos) for 15 minutes.
• Side by side , strain the mango juice like texture from mango , squeeze mango to get juice out from it .
• Add the boiled and cooled milk into the sugar + egg mixture, whisk it properly.
• Set the gelatin by double boiling method until it gives sticky texture.
• Side by side , in another mixing bowl whisk fresh cream and egg white and castor sugar in another mixing bowl.
• When the gelatin is set, add it into sugar + egg yolk mixture then add mango juice or strained mango juice out of mango.
• Whisk it properly.
• Add the proper ratio of each whisked fresh cream and egg white+ castor sugar mixture. (Meringue)
• Then add it into glass and let it get set under proper chilled temperature.
• Garnish it with fresh cream and mango pulp.