Mango Rose Pots
Serves : 10 Persons
Prep Time : 150 Mins
Cook Time : 20 Mins
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Mango Rose Pots
Ingredients
Pistachio (Pesta Badam)
Details >ā§ŗ 379
/ 100 gmSis White Icing Sugar
Details >ā§ŗ359
ā§ŗ 420
Pran Rose Water
Details >ā§ŗ 20
/ 170 mlAlmarai Whipping Cream
Details >ā§ŗ 625
/ 250 mlGreen Cardamom (Sobuj Elachi) Whole
Details >ā§ŗ299
ā§ŗ 315
Mango Gobindobhog Âą 50 gm
Details >ā§ŗ269
ā§ŗ 420
Foster Clark's Gelatin Jelly Dessert Lemon Flavour
Details >ā§ŗ 160
/ 80 gmPudina Pata (Mint Leaves) Âą 10 gm
Details >ā§ŗ25
ā§ŗ 35
Olympic Nutty Real Peanut Biscuits
Details >ā§ŗ 50
/ 175 gmAarong Dairy Butter
Details >ā§ŗ 270
/ 200 gmInstructions
Crush 250g ginger nut biscuits, mix with 100g melted butter, and press 2 tbsp into each bowl; chill for 30 mins.
Whisk 10g gelatin into 300ml cold water, heat until nearly boiling.
Add 850g mango pulp, whisk well, and pour over the biscuit base; chill for at least 3 hrs or overnight.
Crush seeds from 6 green cardamoms, add to 450ml whipping cream with 1 tbsp rose water and 4 tbsp icing sugar.
Whisk until soft peaks form, then pipe or spoon cream on top; clean edges.
Garnish with chopped pistachios and rose petals if using; store in fridge up to 3â4 days.
