Mango Praline: Summer Sweet!

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Method:
Melt Sugar in dry and heavy bottomed pan.

Add the chopped Nuts and cook on low flame. Keep stirring till the nuts are coated. Spread the mixture on a greased plate. When cool, powder coarsely. Keep this Praline aside, until required.

Boil Milk in a shallow vessel. Keep stirring until the Milk is reduced to half.

Cool and chill it. Squeeze out pulp from Mangoes and chill. Dissolve Gelatin in a cup of warm water. Combine the chilled Mango pulp, Chilled Condensed Milk, Sugar and Gelatin water. Now add the Praline Powder (keep aside few tablespoons of Praline for decoration) and half beaten Cream.

Turn on to a serving dish and refrigerate till set. Beat the rest of the Cream with 2tsp Icing Sugar.

Fill an icing pipe with Cream and Pipe designs on it. Garnish with cherries and dust with Praline Powder.