1. Mango Pulp
2. Put it in a blender to puree
3. Pour into the basin
4. Add lemon juice and mix well
5. Soak the gelatine slices and remove them
6. Add powdered sugar to the milk, mix well, heat on low heat, and just warm it up
7. Add the gelatine slices, turn off the heat and mix well
8. Pour into the mango puree before, mix well and refrigerate
9. Whip the whipped cream until it is slightly thick
10. Mix the two.
11. Put it into a cup, refrigerate for more than 30 minutes and add diced mango to decorate, and continue to refrigerate for more than 3 hours.
Tips:If you want a more delicate taste, you can sift it again at the end.
This pudding has a texture similar to mousse.
Gelatine flakes can be soaked softly, and the milk does not need to be boiled.
The amount of gelatin is related to the degree of solidification, and the refrigeration time is the same.
