At first cut 75g amshotto (mango sheet) into small pieces or cubes and keep it aside. Similarly, slice cherries and chop pista nuts into small pieces, keep it aside as well. Alternately, cashew nuts or almond can be used. Cut a mango and separate the pulp from skin. The mango, which was used to make the dish was not sweet so I used condensed milk and sugar powder. If your mango is sweet enough, then it is not needed.

Take a grinder, put cottage cheese (chana), fresh cream, condensed milk, grated khowa (mawa), mango pulp, mango essence (optional) and sugar powder. Make a thick paste. Coarse sugar can be used, but it may take long time to melt. Separate the paste into two portions into two different containers.

In one portion, add amshotto (mango sheet), stir and mix well with the paste. Take a container, apply ghee on the surface and pour the paste into the container.

In another portion, add pulp paste, stir gently for few times. It will give a nice look of the dish. Pour this paste on top of the other paste into the same container. Sprinkle few chopped pista nuts. Next, seal the container top with aluminum foil to prevent from entering water.

Put a big container, pour water and boil to form steam. It can be covered with a lid for fast formation of steam. Put a stand or similar utensils to rise the platform. Place the container contained paste on top of the platform. Steam it for 45min to an hour until it firm. Don’t forget to cover the big container with a lid. Cool down it and put in a refrigerator for 6-7 hrs.

Take out it from a refrigerator and cut into small pieces according to your preferred shape. Garnish with chopped pista and put a sliced cherry on the top.

Enjoy the dish. The Mango Ice Cream Sandesh is ready to serve. Please visit my YouTube channel 'CuisineGhar' to watch the recipe.