Preparation time – 10 minutes
Setting time – 5 to 6 hours
Alfanso Mango pulp – 1 cup
Fresh cream, chilled – 1 cup
Powdered sugar – as required
Coconut Milk powder – 5 to 6 Tablespoons
Mango Crush – 3 to 4 Tablespoons
Mix all the ingredients well. Pour into moulds.
Put into freeze till well set.
Unmould and Garnish with chocolate sauce, mango crush, mint spring and Serve chilled.
Tip : I use silicon moulds. its very easy to unmould.