First, the underlying practices:

1. Disinfect and dry pudding bottles for later use.

2. Gelatin tablets are soaked in cold water to be soft.

3.150g mango is mashed for use.

4. Add sugar to the milk and put it in a small pot. Boil the sugar with low heat, and add the soft gelatin tablets. Turn off the heat and stir well.

5. Stir the mango puree with lemon juice evenly, slowly pour the milk gelatin solution into the mango puree, stir while stirring, and then put it in the refrigerator for refrigeration.

6. When the mango puree is refrigerated, beat the whipped cream until it is fluffy.

7. Add the whipped cream into the mango puree, stir well, pour it into the pudding bottle, cover it and refrigerate for 30 minutes.

Second, the surface jelly layer method:

1. Gelatine tablets are soaked in ice water until soft.

2. Add sugar to mineral water and put it in a small pot for boiling. Put the soft gelatin tablets into the melting and turn off the heat.

3. Slowly rush into the mango puree, stir well, sieve, and refrigerate in the refrigerator 10-20 minutes to cool down.

4. Pour the cooled mango puree onto the surface of mango pudding, and put it in the refrigerator until it solidifies.