Mango Cheese Pudding [the Best of Desserts]

Name: Mango Cheese Pudding [the Best of Desserts]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120G Light cream; 250G milk; 8G Gelatine Tablets; 200G Mango puree; 35G Caster sugar; Some Diced Mango

by KL Le Yoyo

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

2

The family will make desserts at least twice a week,
I don't like to eat too sweet and greasy, so I will reduce the amount of sugar;
This dessert is the easiest to make,
Choose the fruits of the season,
Eat before or after meals, you like. . .

Some experts say that eating desserts can make you happy,
When my husband comes home from get off work, he is really happy when he eats dessert;
When I see him eating happily, I am naturally happy. . .

This is a dessert that I learned from this rookie.
Because the production process is simple;
So I have never failed,
The key is that the mango puree must be mixed with a little cooling milk,
Then pour it into the rest of the milk,
This way the cheese will not show uneven mango puree. . . "

Ingredients

Mango Cheese Pudding [the Best of Desserts]

1. Soak the gelatine slices in ice water in advance and set aside.

2. Put fine sugar in the milk pan.

3. Add whipped cream and milk.

4. Heat on low heat until the sugar melts and then turn off the heat without boiling.

5. After turning off the heat, put in the soaked gelatin slices and stir constantly until the gelatin is melted.

6. After the gelatine melts, the milk pan is cooled with ice water.

7. While waiting for the boiled milk to cool down, now peel the mango and use a blender to mix it into a mango puree; then add two teaspoons of the cooled milk to the mango puree and mix it evenly to a liquid state.

8. Pour the mango puree into the cooling milk and mix well,

9. Sift the mango cheese twice and then pour it into the pudding cup.

10. Refrigerate for more than 3 hours. After solidification, put the diced mango on the pudding and serve.

Tips:
After the milk and sugar are melted, turn off the heat when it is slightly hot. Remember not to boil the milk; too hot milk will make the gelatin lose its coagulation effect.