Mango Souffle

Ingredients :

Kraft Cool whip - 16 oz ( 452 g)
Nestle Carnation -Sweetened condensed milk- 14 oz ( 396 g)
Ratna Alphonso Mango pulp sweetened- 1 tin - 30 oz
Jelly Crystals- Mango OR Orange flavor Jello- 2.99 oz ( 85 g)

Method:

• In a bowl, add the mango pulp and to that add the sweetened condensed milk. Mix well ( better when mixed with the hand)
• In this mixture, add the cool whip and mix well. 
• In a separate pan and on the gas , make the jello by following instructions on the packet, but reduce the amount of water to half of what is mentioned on the packet.
• Remove from gas in semi liquid form. Keep stirring and do not let it set.
• Add the semi cool jello to the mango mixture and stir till is of even consistency. This step is not to be done over the gas.
• Then pour the mixture in a glass bowl and seal with cellophine wrap.
• Set in the refrigerator for 2-3 hours.
• Enjoyed chilled 

TIP: The jello liquid needs to be semi- cool. It cannot be too hot when you pour it in the mango mixture, otherwise it could end up curdling the cool whip.

The Cool whip should be kept out of the refrigerator at room temperature for 2-3 hours, which makes it easier to work with and not that cold on the fingers, if beating with hand.