Mango, milk, Geely powder

working methods

1. Mango pulp is about 250g, cut into pieces and pulped with a blender.

2. Add 150g milk to mango pulp to make mango liquid, and then sieve it, so that the pudding is very smooth.

3. Put 150g milk into a small pot, add 10g gelatine powder, stir slowly, then put it on a fire, turn off the fire after 50 degrees, and stir slowly until the gelatine powder is completely dissolved.

4. Slowly pour the milk with gelatin powder into mango liquid and stir well.

5. Pour the pudding liquid into the cup, tap the cup on the table and shake out the bubbles. Big bubbles are broken with toothpicks, and small bubbles are gently wiped off with kitchen paper. Cover with plastic wrap and refrigerate for more than three hours.