Creamy and smooth Italian dessert using cream sugar and milk,is rich using gelatine.
Yield / Serves
Cream-1 1/4 cup
Soak gelatine in 1/2 cup water. Grind diced mango to make purÃ©e. Some pieces should be kept as it is for topping.
Mix cream,milk and sugarin a pan,keep it on stove.stir,whisk. Stire internally till cream boil gently. Do not over boil when sugar dissolved remove from fire. Add soaked gelatine.mix well.
When little cool add mango purÃ©e and stire well. Pour in glasses or desired dish cover with cling film,refrigerate for 4-5 hours..
While serving top with some mango pieces and mint leaves.
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