300 gms fresh mango puree
100 gms honey
50 gms jaggery
250 gms plain yogurt
40 gms gelatine
1000 gms whipped cream
400 gms sliced mango

Method:
Soak gelatine with some cold water and melt it on a double boil. Bring mango puree to a boil along with honey and jaggery
Add the melted gelatine, stir it nicely and keep aside to cool down to room temperature.
Blend plain yogurt, add it to the mango mixture. Add the mixture and sliced mangoes to the semi whipped cream and fold it under.
Pour the mixture in the prepared mould and refrigerate it over night.
Serve cold.