Mix corn flour with 1/2 cup milk and heat the remaining milk. When it begins to boil, add the corn flour mixture and simmer for 2-3 minutes. Cool and add condensed milk and mango pulp and sugar. Chill and add cream.
Pour in shallow aluminium dish and freeze till half set.
Beat the half set mixture till fluffy and add tender coconut pieces. Return to freezer and freeze until firm.
Variations: Use other fruit pulps like custard apple, Chikko, or stewed and blended strawberries, plums, peaches etc.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.