Evaporated milk 1 tin
Mango pulp 1 cup
Sugar 4 tbsp
Gelatin powder 1 tbsp (dissolve in 1/4 cup water)
Water 1/4 cup
Pineapple jelly 1 packet( dissolve in 1 cup hot water set aside for cool)
1.Put all ingredients in a blender, blend it for 2 minutes or until all the ingredients are unified in the blender.
2. Pour mixture in a bowl and refrigerate it for 2 hours.
3. Then un mouled freez mango smoothie in a platter.
4. Garnish with mango slices, cherries, sprinkle crushed nuts over souffle and serve.
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