Creamy Mango Pudding
1.
The best way to remove the mango from the skin and the core is to cut the mango lengthwise along the core. The separated part is criss-crossed on the inside, and then the pieces of the flesh are cut off along the skin.
2.
Put an appropriate amount of mango cubes into a small mold, which can be a jelly mold or a cake mold, preferably this kind of silicone, which is particularly easy to demold.
3.
The remaining mango cubes and half a box of Deluxe Milk are put into the food processor (juice machine, blender, etc.), ready to be broken.
4.
Make a delicate mango smoothie.
5.
Add 20 grams of gelatine powder to half a bowl of warm water. (I don't know the mixing ratio of gelatin powder and liquid and the solidification ratio, so to be on the safe side, I used two bags of 20 grams of gelatin powder. I would rather have more)
6.
Stir it with chopsticks to dissolve the gelatine powder in warm water (the water temperature should not exceed 60 degrees).
7.
Pour the remaining half a carton of milk into a bowl, add a spoonful of sugar, the mango itself has a sweet taste, the amount to add is more flexible, and you can flexibly control it according to your own taste.
8.
Put it in the microwave and heat for a few seconds to melt the sugar.
9.
Pour the milk from the previous step into the gelatin powder solution. If the milk is overheated, you can dry it (air to no more than 60 degrees) and then mix it with the gelatin solution, because over 60 degrees will affect the effect of the gelatin powder.
10.
Stir the mixed liquid of the milk and gelatin powder solution obtained in the previous step and pour it into the mango milkshake.
11.
Stir well with chopsticks.
12.
Divide the mixed liquid from the previous step into the mold.
13.
Put it in the refrigerator for 4 hours.
14.
It is solidified when taken out of the refrigerator and can be demoulded.
15.
It's ready to be eaten after unmolding and serving.
Tips:
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