|Mango pulp||850 Gram (Thick)|
|Gelatin powder||3 Tablespoon, dissolved in 1/2 cup water|
|Water||1⁄2 Cup (8 tbs) (For Dissolving Gelatin Powder)|
|Castor sugar||1 1⁄2 Cup (24 tbs)|
|Hot milk||1 Cup (16 tbs)|
|Whipped cream||1 Cup (16 tbs)|
|Eggs||6 , separated|
|Limes||2 , juiced|
Prepare a two-pint souffle mould with paper and tie down.
Beat egg yolks with sugar and gradually add hot milk, beating continuously till well mixed.
Cook on low heat, stirring with a wooden spoon to form a custard which coats the back of the spoon.
Remove from fire and strain into a bowl and cool.
Add mango pulp, gelatine and salt.
Semi set on ice, stirring occasionally.
Fold in whipped cream and stiffly beaten egg whites.
Semi set over ice and spoon into prepared souffle mould.
The mixture should come three-quarters of an inch to one inch above the rim of the mould.
Chill to set.
To serve, carefully remove paper lining and cover top with varaq.