Ingredients

• 1 Large can of mango pulp 30-32 oz or ( 4 cups pureed ripe mango)
• 1 can condened milk
• 1 cup heavy cream whipped stiff
• 2 small pakgs of lemon or orange or peach jello ( 3 oz )
• ( if jello is not available 2 pkgs of gelatine== 1oz .ea. and 3/4 cup
• sugar may be substituted )
• 1 Cup hot water

Method

      Step 1 - Dissolve jello or gelatine in the water. Cool to room temperature.

      Step 2 - Mix mango pulp and the milk. Add the cooled jello and mix well. Fold in the whipped cream.

      Step 3 - Pour into a pretty glass bowl and refrigerate until set or overnight.

      Step 4 - Decorate with fresh mango and roasted cadju nuts.