- 300 ml Water
- 20 gms Butter
- 200 gms Sugar
- Coconut Powder
- 250 ml Ice Water
- 400 ml Fresh Milk
- 300 gms Mango Puree
- 40 gms Gelatine Powder
- 250 gms Whipping cream
- Mix gelatine powder, sugar and water, stir well and bring to boil till sugar dissolves in water. Add in butter keep aside.
- Stir and mix well mango puree, ice water, milk, whipping cream and instant coconut powder.
- Mix the sugar solution and puree, stir well.
- Pour the mixture into a desired shape mould.
- Chill well and serve.
Tip: Always strain sugar or jaggery syrups before adding to sweets, so that the muddy grains do not taste like grit in the sweet dishes. Allow the grit to settle below before straining.