Whip the cream for 5 minutes. Add the milk, vanilla extract, and powdered sugar, then whip for another 5 minutes.

After whipping, fold in the mango pulp and chopped mango. Place the mixture in the freezer for 30 minutes. To make the mango pulp, lightly crush the mango with a spoon—do not puree completely.

Melt 2 tablespoons granulated sugar over high heat. Once melted, add the chopped cashews and transfer to a plate. Let it set, then crush into pieces.

Remove the cream mixture from the freezer and fill two glasses halfway. Add the dry fruit crunch, then drizzle chocolate syrup in a circular pattern. Add more mango cream, then top with more chopped mango, dry fruits, cherries, and crunch. Drizzle a little chocolate sauce in the center and serve.