Fresh Indian Mangoes, Pakistani Mangoes and Jamaican Mangoes

Alphonso Indian mangoes halved 4

Milk  1 litre

Khoya/mawa grated 5-6 tablespoons

Condensed milk 1/2 cup

Sugar 1/4 cup

 Scoop the flesh out of the Pakistani mangoes and puree. Boil the milk and reduce it.

 Add khoya and mix well. Add the condensed milk, sugar and mix well. Simmer the mixture for fifteen minutes or till it thickens.

 Cool and add the mango puree and mix well. Pour into mango shells, cover with the sliced off top and freeze till set.

 Slice and serve chilled.

Calories : 2463 kcal 

Carbohydrates : 392.1 gm 

Protein : 91.4 gm 

Fat : 58.9 gm 

Other : 0

Mango puree 2 cups + to serve

Milk 1 cup

Fresh cream 1 cup

Sugar 3 tablespoons

Vanilla ice cream as required

Mixed nuts chopped for garnishing

Blend together the Jamaican mango puree, milk, cream and sugar into a smooth mixture.

Put 1 tablespoon of mango puree into individual glasses. 

Add a scoop of vanilla ice cream and pour some of the blended mango mixture. 

Repeat the layers till the glass is filled. 

Garnish with chopped mixed nuts.

Serve chilled..

 Calories : 2019 Kcal

Carbohydrates : 270.1 gm

Protein : 62 gm

Fat : 76.6 gm

Other : Calcium- 2557.4mg