Method

1. Heat +- 500 ml from the required litre of milk, in a large pot.
2. In a bowl, mix the condensed milk, custard powder, Cremora and cream together with some of the remaining measured milk. Add this paste into the warm milk in the pot, and stir together over low heat until the sauce thickens.
3. In a separate bowl, soak the gelatine in the remaining milk until it gels. Stir in some of the hot custard sauce, mixing until the gelatine dissolves. Pour all of this into the custard sauce, and mix thoroughly.
4. Peel both mangoes, and puree the flesh. Add into the custard.
5. Pour the mixture into a well greased mould and refrigerate.