Method
Combine together the mango pulp, fresh cream, cubed mano, crumbled mohan thal and add in the dissolved melted gelatin, fold well and pour into greased moulds for setting. De mould when well set and chilled onto a well decorated dessert plate garnish appropriately with pistas, siver vark, rose syrup, mint leaves.

VARIATION: try a similar recipe with strawberry pulp and sev bufi, mixed fruit pulp with kaju katri etc.