PREPARATION

1. In a blender, add 500 grams mangoes and blend it into a smooth puree.
2. In a bowl, add 60 milliliters water, 1 1/2 tablespoons gelatin and mix it well.
3. Microwave for 30 seconds.
4. In a mixing bowl, add 3 egg yolks, 150 grams powdered sugar and mix it well.
5. Take a deep pan, add some water and bring it to a boil.
6. Place the egg yolks mixture bowl on top of it and stir well.
7. Then, add the blended mango puree in it and mix it well.
8. Remove it from heat.
9. In a another mixing bowl, add 3 egg whites and whisk it well.
10. Take the mango puree mixture, add the gelatin mixture, 2 tablespoons lemon juice and mix it well.
11. Add the egg white mixture and mix it well.
12. Now, add 150 grams whipped cream and mix it again.
13. Take a baking tray and place the glass a little bit tilted on the back side of the tray.
14. Then, fill the glass halfway with prepared mango mixture.
15. Freeze for 6 - 8 hours.
16. Remove it from freezer and add whipped cream in it.
17. Top with mango pieces.
18. Garnish with mint.
19. Serve.

Mango Custard

Servings - 2 - 3

INGREDIENTS
Vanilla custard powder - 30 grams
Milk - 110 milliliters
Milk - 1 litre
Mangoes - 800 grams
Sugar - 215 grams
Pomegranate - 155 grams
Grapes - 190 grams
Mangoes - 180 grams
Almonds - for garnishing
Pistachios - for garnishing
Cashews - for garnishing