Directions

• Prepare the Jelly:
  Follow the instructions on the jelly packets to make both the mango and strawberry jelly.
  Once prepared, let them set and firm up in the fridge.
• Soak Basil Seeds:
  Soak the basil seeds (kasa kasa) in water and set them aside to swell.
• Make the Mango Custard:
  In a pan, bring the milk and sugar to a boil over medium heat.
  Mix the custard powder with 2 tablespoons of milk to form a smooth paste.
  Slowly add this custard paste to the boiling milk while continuously stirring to avoid lumps.
  Keep stirring until the mixture thickens on low heat.
  Once thickened, remove the custard from the heat, transfer it to a bowl or jug, and let it cool slightly.
  Once it's warm, add the mango puree and mix thoroughly to combine.
  Place the mixture in the refrigerator to cool completely.
• Prepare the Fruits and Nuts:
  While the custard is cooling, chop the fruits (mango, apple, and optional strawberries) into small cubes.
  Chop the almonds, pistachios, and any other nuts you’d like to include.
• Assemble the Mango Custard Sharbath:
  Once all components are ready, cut the set jelly into cubes.
  In serving glasses or bowls, layer the jelly, fresh chopped fruits, basil seeds, and chopped nuts.
  Pour the chilled mango custard over the layered ingredients.
  Repeat the layers to create colorful, delicious, and attractive layers of fruit, nuts, jelly, and custard.
• Serve Immediately:
  For the best results, serve immediately after layering to maintain the beautiful layers and enjoy a refreshing dessert!