Pulp mango

heavy cream (about 480 ml) • cold milk (about 240 ml) • vanilla extract • powdered sugar • mango pulp (about 240 ml) • chopped mango (about 225 grams) • cashews, coarsely chopped • almonds, sliced • maraschino cherries, chopped • chocolate syrup • granulated sugar

mango pieces (about 165 grams) • mango pulp or puree (about 240 ml) • sweetened thick milk (about 240 ml) • basil seeds (sabja) (about 20 grams) • falooda noodles (about 20 grams) • vanilla or mango ice cream • For garnish: • pieces of tutti frutti, as needed • sliced pistachios, as needed

mango pulp (about 240 ml) • heavy cream (about 180 ml) • ground cardamom • sugar • finely chopped mixed nuts (such as almonds, cashews, or pistachios)

crushed sweet biscuits (such as graham crackers or vanilla wafers) • mango • mango pulp • diced mango • milk (240 ml) • custard powder dissolved in 2-3 tablespoons milk • sugar

Pulp from 2 medium-sized mangoes, peeled • cold milk (about 240 ml) • sugar (adjust to taste, depending on mango sweetness) • heavy cream (you can also use homemade cream) • mango, chopped into small pieces • Cherries, candied fruit, or chopped nuts as needed for garnish

vermicelli noodles (about 50 grams) • milk (about 120 ml) • sugar (about 25 grams) • Some chopped mango • mango pulp (about 240 ml) • chopped almonds and pistachios • mango or vanilla ice cream • rose syrup

cold plain yogurt (about 500 ml) • mango • sugar (about 100 grams) • heavy cream • pistachios • mango pulp • Mango pieces, as needed, for garnish

mango pulp (about 240 ml) • plain yogurt (about 240 ml) • sugar (about 50 grams) • Ice cubes,

mango pulp (about 480 ml) • plain yogurt (about 480 ml) • sugar (about 38 grams) • ground cardamom (about 2 grams) • chopped pistachios for garnish (optional, about 8 grams)

ripe mango pulp (about 240 ml) • thick plain yogurt (about 240 ml) • Sugar to taste • ground cardamom • Sliced pistachios and almonds, as needed, for garnish

plain yogurt (about 500 ml) • mango pulp • sugar • salt

mango pulp (about 240 ml) • plain yogurt (about 240 ml) • sugar (about 100 grams) • shredded coconut (about 20 grams) • pomegranate seeds, as needed, for garnish

Pulp from 2 mangoes • fresh plain yogurt (about 500 grams) • thick, chilled whole milk • powdered sugar • rose essence • Some mango

plain yogurt (about 200 grams) • powdered sugar (about 50 grams) • fresh cream • cashews • raisins • mixed fruit jelly • Pulp from 1 large mango

plain yogurt (about 480 ml) • mango pulp (about 240 ml) • cardamom powder • saffron • Powdered sugar to taste • mango cubes, diced • Some mixed nuts for garnish • drops rose water

semolina (sooji) • all-purpose flour (maida) • oil • salt • cilantro (finely chopped) • green chilies • Juice of 1 lemon • Salt to taste • water (about 350 ml) • chaat masala • boondi (crispy chickpea puffs) • tamarind pulp •

chickpea flour (besan) (about 120 grams) • Salt to taste • red chili powder • cumin seeds • small onion, finely chopped • baking soda • oil (about 480 ml) for frying • cold water (about 3 cups or 720 ml) • cilantro (about 16 grams) • green chilies • cumin powder • Salt to taste •