Blend the half cup sugar and the mango chunk (peel mango cubes)

In a bowl add 1 tbsp of Gelatin and 2 tbsp hot water and whisk, then add the mango puree and mix well.

Place the glass jar on the back of cup cake baking tray and pour the puree half in the jar. Keep in refrigerator for 1hr or 2hrs.

On your cooker and place a pot on then add the milk and half cup sugar and stir, gradually add the cream and off the cooker. In a bowl add in 1 tbsp Gelatin and 2 tbsp hot water and whisk. Add the cook milk and stir well.

Remove the mango puree from fridge. And pour the milk into the glass. Return in the fridge for 1hr or 2hrs. You can top with mango chunk. Done