Mango Pudding

Name: Mango Pudding
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 280g Mango; 250ml milk; 2 pieces (10g) Gelatine Tablets; 20g Sugar

by Meng Yue's small stove

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The sisters brought a lot of fruits when they came to play the other day. Grapes are the first to be eliminated. My baby and I like to eat grapes the most. The most difficult thing to solve is the mango. My sister bought a gift box with 6 in it! My attitude towards mangoes is average, and my daughter doesn't like it very much. For the remaining two, I decided that it might be better to change it. A cool pudding cup on a hot summer day is a good idea. "

Ingredients

280g Mango
250ml Milk
2 pieces (10g) Gelatine Tablets
20g Sugar

Mango Pudding

1. Raw material map! The pudding bottle is sterilized for later use.

2. Cut the mango and save a few mango diced pieces in the refrigerator for later use. Stir the remaining pulp with a little milk to form a fine mango puree.

3. Cut the gelatine into small pieces and soak in a little milk to soften it.

4. Pour the soaked gelatine into the milk and stir. Use the remaining temperature to melt the gelatine flakes.

5. Pour in the mango puree and mix well again.

6. The mango pudding paste should be filtered through a sieve to make the pudding more delicate.

7. The sifted pudding paste looks quite delicate.

8. Put it in a pudding bottle prepared in advance. 8-9 points full

9. Put it in the refrigerator and chill until it is solidified and ready to eat, about 1-2 hours. Put a few pieces of fruit on the surface of the pudding even more delicious!