Ingredients: 250 ml curd 150 ml fresh cream 100 gm sugar 100 ml mango puree 80 gm icing sugar a few drops mango essence a few drops mango colour For the garnishing: 1 - mango cubed 3 tbsp - fresh cream Method: Tie the curd in a muslin cloth and hang for about two hours to drain out the whey. Whip cream with 100 gm sugar till stiff. Mix the thick curd, mango puree, icing sugar, strawberry essence and mango colour well. Lightly fold the beaten cream into the mixture. Pour into four fancy glass and chill in a refrigerator for two to three hours. Garnish with a rosette of cream and fresh mango cube. Serve cold.