Preparing the mango :

Cut the wedge on top of the mango, and using a slim knife, slowly carve out the seed and pull it out. The inner fruit flesh has to be as intact as possible

Using a spatula (or the back of a spoon), smoothen the inner walls of the now seedless mango

Place it in a cup (standing position), cover with saran wrap and keep in freezer to harden

Phirni :

Blitz the lychees and strain

Heat milk in a pan and add lychee juice and stir to mix well

Add the coconut cream after a minute

Allow the liquid to start simmering and then add the ground rice

Mix continuously, ensuring that the rice is evenly dispersed. Ensure that the flame is on low, since after adding the rice, the solution will thicken very quickly

Add sugar and cardamom powder and mix well

Add little milk if the mixture is too thick

Taste and adjust flavours as required

Turn off the heat once the phirni is considerably thickened (it needs to resemble a thick paste texture)

To serve :

Once the phirni reaches room temperature, transfer it into a piping bag and fill the mango to the brim

Cover the mango with a saran wrap again (ensure that the tip of the mango does not touch the wrap) and keep it in the freezer to set (about 15-30 minutes)

Remove the mango before serving

Slice the mango into thick, uniform slices and gently peel the outer skin

Ensure that you work quickly, since the heat will cause the phirni to melt very quickly

Serve with fresh lychees

Enjoy!