Raw materials:

Mango (net meat) 400 grams, 80 grams of whipped cream, 90 grams of milk, 48 grams of sugar, 8 grams of Guylian (according to the size of the wine glass in the picture, the finished product is 4 cups).

How to do it: 1. Cut the mango in half vertically, cut a 1cm cross on the flesh, and then scoop out the flesh with a spoon; soften the gelatin sheets with cool white water.

2. Mix two-thirds of the mango pulp with the whipped cream and puree in a blender.

3, take a small saucepan, put the milk, put the sugar, heat on low heat until melted (control the temperature, not boiling), add the soaked gillette, mix until melted.

4, such as practice 3 of the milk cooled, add practice 2 of the puree, add the remaining diced mango, mix well, into the container (or mold) into the refrigerator for 3 hours.

Tips:

1, do not boil the milk when heating, such as control is not good, you can take the water heating method.

2, leave one-third of the diced mango without pureeing it, mix it in directly, and the finished product will have the feeling of large fruit particles with a good texture.

3, if you want to be more beautiful, you can use the mold, eat when inverted over, that the appearance is smooth. However, at home it is not necessary, directly in the cup, or eat, in addition to washing the plate also have to wash the mold, this is something I do not do, can wash one less is one!