Methods: 1, the mango peeled, along the core of the fruit cut in half horizontally, half of the large pieces of puree, half of the diced to be used
2, the milk and sugar on a low heat heating to about 80 degrees. After removing from the heat, pour in the soaked fish glue powder and stir to dissolve it
3, put half of the mango and light cream into a blender and blend it into a puree (if you like a fine texture, sieve it)
4, pour the mango puree into the slightly cooled milk and mix it
5, add the mango into the mixture and mix it well
6, put it into molds (if you want to invert it, rub butter into the molds beforehand) and put it into a refrigerator to cool down.
7: After the mango pudding is solidified, insert a knife and rotate it along the side of the bowl, invert it, decorate it with mango and pour mango sauce on top
Method 2: 10g gelatin powder, 3 tbsp water (for gelatin), 1/5 mango (canned), 5 tbsp milk, 1 egg, 2 cups water, 60g refined sugar, 1/4 tsp whipping cream, water (for egg paste powder), 5 tbsp milk, 1 egg, 2 cups water, 60g sugar, 1/4 tsp cream, 2 tbsp water (for egg paste powder), 2 tbsp water (for egg paste powder), 2 tbsp water (for egg paste powder), 2 tbsp water (for egg paste powder). 2 tbsp water (for egg batter powder).
Making:
Sprinkle the gelatin powder into the water and stir until dissolved.
1. Juice half of the mango, dissolve it with the milk and strain it through a universal filter.
2. Cut the remaining pulp into 1-cm-square pieces.
3. Beat the eggs in a bowl and whisk until foam appears.
4: Bring a pot of water to a boil, add refined sugar and cook until dissolved, then remove from heat, add gelatin and stir to dissolve until the temperature becomes lukewarm.
5, 4 in the whipped cream stir, filtered with a universal filter, add 3, and then add with the right amount of water to dissolve the milk egg paste powder and stir well.
6, add 1 and 2 stir.
7: Pour 6 into the mold and put it into the freezer for about 2 hours.