For a 750 gm Cake:
1 cup mango puree
200 gm glucose biscuits
3 Tbsp melted butter
3/4 cup sugar
1 cup hung curd
1 cup cream
1 Tbsp gelatin
4 Tbsp water
For Garnishing: 6-8 fresh mango slices
||Grind the biscuits and mix in the melted butter with it. Line the base of the serving dish evenly and smoothly with the biscuit mixture. Put in the freezer to set.
Mix the mango puree and sugar together in a mixie. Add the hung curd and cream to the mango puree and blend well to make a smooth mixture. Pour it into a bowl.
Add 4 tablespoon of water in the gelatin. Then pour the gelatin slowly into the mango mixture. Keep stirring continuously.
Now pour the mango mixture onto the set biscuit base. Cover and place in the refrigerator overnight to set.
Garnish with sliced mangoes and serve cold.