• 2 1/2 cups grated coconut;
• 2 cups mango pulp;
• 1 cup grated cheese;
• 1 tin condensed milk;
• 1 cup cream, whipped;
• 1 cup mango pieces;
• 3 tbsp. lime juice;
• 1/2 cup ghee.

1. Melt ghee in a pan. Add grated coconut and fry until crisp and brown. Press the fried coconut into the bottom and sides of a glass dish. Chill.
2. Beat cheese with a fork. Add condensed milk. Beat again. Mix in mango pulp and lemon juice. Fold in whipped cream and beat thoroughly with a fork. Pour on the coconut crust carefully. Freeze until firm. Serve decorated with mango piece.

(contributed by Chandra Krishnan, Ootacamund)