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2 cups milk
1/2 cup sugar
3 tbsp milk powder
2 tbsp cornflour
1/3 cup milk for dissolving cornflour
For Mango Pulp
1 cup white chocolate
2 cups mango puree
Dissolve cornflour in milk and set aside.
In heavy bottomed pan, add milk, sugar and milk powder. Bring it to boil and simmer till sugar is
Add cornflour and cook on medium to low flame till it thickens. Keep stirring in between to avoid getting stick to the bottom.
Let it cool down completely.
In a different bowl, melt white chocolate, add mango puree.
In popsicle mould, add some mango puree, then fill till 3/4 with milk mix and end with some more mango puree.
Cover the mould with foil and insert ice-cream stick.
Set in freezer overnight.
Keep the mould outside the fridge for 3-4 minutes and dmould.
Enjoy these yummy mango bar.