Take the eggs and separate the egg whites from the yolk

Take egg yolk, milk and icing sugar in half the quantity and mix them together to form a smooth paste

The mixture should be put in a double boiler and allowed to steam and stir it continuously

Once the mixture starts sticking to the wooden spoon it should be brought out of the flame

Allow it to cool in room temperature

Now take the gelatin in a bowl and soak it in water

Put it in a microwave to melt

The diluted gelatin must be mixed in the above prepared egg custard and mango pulp with fresh
cream must be added

Place it in Refrigerator for 10 mins

The refrigerated content must be mixed with whipped egg white and allowed to settle down

Place the entire mix again in the refrigerator and keep it for 45 mins

This should be garnished with diced mango and mint