Mango Cheese Pudding

Name: Mango Cheese Pudding
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 110g milk; 40g Caster sugar; 50g Cream cheese; 120g Mango; 50g Animal whipped cream; 2 pcs egg

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Since entering summer, many students' enthusiasm for baking has not diminished. However, the roasted varieties have changed more or less. Including myself, I am more and more inclined to those icy and delicious desserts. Everyone said, in the hot summer, should you eat sweet caramel pudding, refreshing matcha pudding, or smooth and fragrant mango cheese pudding? ? ?
The pudding itself is a very simple dessert, as I mentioned in the matcha pudding. To make good results, you still have to pay attention to a few key points. The most important thing is to control the heat. I suggest everyone try it. In this hot summer, it will give you more surprises.

Ingredients

110g Milk
40g Caster Sugar
50g Cream Cheese
120g Mango
50g Animal Whipped Cream
2 pcs Egg

Mango Cheese Pudding

1. Put the milk, caster sugar, cream cheese, mango (peeled and cored before weighing), light cream, and eggs in the mixing cup of the food processor, and beat into a thick liquid with the food processor

2. Sieve the pudding 2-3 times

3. After sieving the pudding liquid, let stand for more than half an hour

4. Pour the set pudding liquid into the baking tin

5. Put the baking tin into the baking pan, pour hot water into the baking pan, the height of the water is at least half the height of the pudding liquid. Put the baking dish into the preheated 165 degree oven and bake for about 30 minutes, until the pudding liquid is solidified

6. The baked pudding has the best taste after being kept in the refrigerator; it is a relatively easy way to mix the ingredients for making the pudding uniformly at one time with a food processor. If you don't use a food processor, you can use the following to soften the cream cheese first, add fine sugar and beat with a whisk until smooth and no particles, then add the eggs one by one and beat evenly, and then add the whipped cream and milk. The pureed mango flesh is beaten evenly to become a pudding liquid

7. The pudding liquid needs to be sieved several times before the texture becomes more delicate. The standing of the pudding liquid after sieving is also very important, it can make the baked pudding more uniform

8. The pudding is baked in a water bath so that it won’t be too old. Pay attention to the heat during the baking process. If the pudding is baked too much, the honeycomb structure will appear in the pudding, and the tender taste will also be lost; according to the size of the mold and the actual situation of the household oven, the baking time needs to be adjusted flexibly. It's ok until the pudding is solidified