Step 1

Mix gelatin in hot water until dissolved. 

Step 2

Add MILKMAID , MILKMAID Chocolate topping, gelatin mix and fresh milk to a blender and blend well.

Step 3

Pour the mixture into a mould. Allow it to set in the refrigerator for 4 hours. 

Step 1

Mix the custard powder in a little bit of milk and add to the rest of the milk. Bring to a boil and to a pouring consistency.

Step 2

Soak the gelatine in 2 tbsp. of warm water. Add this to the custard while it is still warm and mix well. Beat MILKMAID and whipping cream separately. Fold in chopped lychees and the cooled custard mixture.

Step 3

Pour into a glass bowl and allow it to set in the fridge. Serve decorated with pomegranate seeds.

Step 1

Cut the mangos into small pieces and blend the mangos with MILKMAID.

Step 2

Add milk, ice cubes and ice cream to the above mixture and blend for 1 minute or till small chunks of mangos are left and the liquid mixture is foamy. Pour into glasses and serve chilled.