1. Beat cheese till smooth. Add condensed milk, little at atime, mixing well after each addition. Mix in the mango pulp.
2. Whip the cream till thick and add to the mango mixture. Taste and add icing sugar if needed.
3. Pour the mixture in a shallow dish and leave in the freezer to set.
4. Serve cut into slices. (If the parfait is frozen too hard, leave it in refrigerator to soften slightly before cutting.

Note:

1. To prepare curd cheese, line a colander with thin muslin.
2. Pour 4 cups of fresh curds in it.
3. Let all the liquid drain till 1 cup of curd cheese is left in the colander.
4. In summer leave the curds to drain in refrigerator, placing the colander over a bowl to collect the whey.
5. This will prevent the curd cheese from getting sour.

Serves: 8 to 10