Mango Pudding
1.
Take out the material for later use.
2.
Peel 1 mango, cut into small cubes, beat into a viscous shape with a blender, and sieve for later use (about 170 grams of mango puree after sieving).
3.
Peel the remaining half of the mango and cut into 1 cm cubes. Set aside.
4.
Soak the isinglass powder in 30 grams of cold water and set aside.
5.
Beat the whipped cream until thick and set aside.
6.
Add milk, powdered sugar, and sweetened condensed milk to the pot and stir slowly over low heat.
7.
After the powdered sugar is melted-turn off the heat-add isinglass powder and stir to melt.
8.
Add the mango puree and stir.
9.
Stir in the lemon juice.
10.
Stir in the whipped cream.
11.
Pour into a container and place in the refrigerator to cool and shape.
12.
Delicious mango pudding.
Tips:
1. Isinglass powder soaked in room temperature water
2. Low heat, stir slowly until the powdered sugar melts, turn off the heat immediately. Don't boil
3. About 170 grams of mango puree