Start by making the mango filling. Take china grass in a sauce pan, add water and leave to soak for 10 mins. Now heat this till it comes to boil and cook till china grass melts. Add sugar and whisk till combined.

Now add in mango puree and whisk well. Now add this to a container and pop in the freezer for 15 to 20 mins to firm up. Once firm cut it into small cubes and set aside.

Meanwhile make the milk layer. Take china grass in a sauce pan, add water and leave to soak for 10 mins. Now heat this till it comes to boil and cook till china grass melts. Add sugar and whisk till combined.

Now take it off the heat and set aside for 5 mins to cool a little.

Now add in milk and whisk well.

Now take a setting mould. Add mango jelly in that and pour milk layer on top.

Now pop this in fridge and leave to set overnight.

Unmould and slice.

Serve.