Mango Pudding Directions

Main Ingredients: Mango, Milk, Sugar, Light Cream

Accessories: Fish Gelatin Powder

1. Mango is cut in half and then cut into small cubes, so that it is easy to remove the flesh from the skin. Dice the rest of the mango pulp and set aside;

4. Heat the milk and sugar over low heat until it reaches 85 degrees Celsius, then add the sugar and stir well;

5. Pour in the fish gelatin powder and stir to dissolve it;

6. Turn off the heat and let it cool down in a large container, then add in the cream and stir well;

7. Pour in the mango puree and stir well;

8. Sieve all the mixture;

9. Pour the mixture through a sieve;

9. Pour into the prepared container;

10. Place in the fridge for 1-2 hours and serve with the mango diced on top.

Tips:

1. To get the mango flesh, cut the mango in half along with the core, make small squares with a knife on one side, and then push the skin from underneath, the flesh of the mango will bulge out, and then cut down the flesh along with the skin;

2. Blend most of the flesh into a puree, and then cut the rest into cubes;

3. Heat the milk, and add sugar, sugar, sugar, sugar, and sugar. Add the sugar. Add the sugar, fish gelatin powder, and keep stirring to make it melt;

4. Take off the heat and let it cool down, then add the cream and mango puree, and stir well;

5. Strain the pudding liquid for a more delicate texture;

6. Put the strained liquid into your favorite molds, and you can get all kinds of shapes of pudding.

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