Double Mango Pudding

Name: Double Mango Pudding
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Mango; 250g milk; 50g Light cream; 35g Caster sugar; 10g Gelatine Tablets

by Retro Mimi

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

It is the season when a variety of high-value fruits are on the market. Let's make a delicious and beautiful pudding cup to welcome the spring. Mango is paired with milk and whipped cream to make a double-layered mango pudding. Use gelatine tablets to solidify. Gelatine tablets: The liquid ratio is between 1:50 and 1:30. Put more gelatine and the pudding will be harder, and less will make the pudding softer.

Ingredients

1 piece Mango
250g Milk
50g Light Cream
35g Caster Sugar
10g Gelatine Tablets

Double Mango Pudding

1. Diced mango and set aside

2. Soak the gelatine slices in cold water, pour half of the milk into the water, heat and stir until completely melted

3. Add 25g of fine sugar and the remaining milk to the milk gelatin liquid and mix well

4. Pour the diced mango into the food processor, and then pour half of the milk gelatin liquid and beat until it is even and fine

5. Pour the beaten milk mango puree into a container, put it in the refrigerator and freeze for 25 minutes to solidify (if refrigerating, it will take about 1 hour)

6. Add 10g white sugar and 50g whipped cream to the remaining half of the milk gelatin liquid and mix well

7. Pour into the container, put it in the refrigerator and continue to refrigerate for 1 hour until the milk whipped cream layer is completely solidified