Mango souffle

Ingredients
Evaporated milk chilled 1 can
Cream 1 packet 200 gm
Caster sugar 4 tbsp
Mango jelly crystals 1 + 1 packet
Mango puree 1 cup
Mango cubes for decoration
Gelatin 1 tbsp heaped soaked in ¼ cup mango juice
Whipped cream for decoration
Method
Chill evaporated milk for 6 hours, beat in a blender with caster sugar, mango puree, dissolve 1 packet mango jelly crystal in ¾ cup water, add to the blender blend well, add cream and dissolve gelatin, blend well remove in a serving bowl set in a freezer until firm, remove spread with mango jelly crystals, dissolve in ¾ cup water, spread on the top of soufflé, decorate with piped cream and mango. Serve chilled.