300 grs. mango pulp
5 tablespoon of Splenda or sugar
2 tablespoon of gelatin powder
1 cup of water
1/2 cup heavy cream
1 teaspoon of cardamom powder
berries to garnish
Place mango pulp in a saucepan.
Cook on low flame for 2-3 minutes.
Then add sugar and gelatin powder. and water
When sugar gets dissolved, turn the heat off.
Let it cool completely.
Place evaporated milk, cream, cardamom, and cooked mango pulp in a blender.
Process until smooth.
Pour this batter in an air tight container.
Freeze it for 4-6 hours or until chill.
Serve with some berries