Mango Pudding

Mango Pudding

1. Cut the mango into two halves along the core, then cut into small cubes, and lift up the skin to take out the flesh easily;

2. Prepare all raw materials for future use;

3. Stir most of the mango pulp into puree, and dicing the rest for use;

4. Heat the milk with sugar on a low heat to about 80 degrees, add sugar, and stir evenly;

5. Then melt the fish film heat-insulating water and pour it in, stir to make it melt;

6. After turning off the heat, put it in a large container and let it cool, then add the cream and stir evenly;

7. The cooked sago is good with a little bit

8. Pour the mango puree and mix well;

9. Sift all the mixture; I'm lazy and didn't pass the sieve

10. Pour into the prepared container;

11. Looks good, very fulfilling.

12. Looks good, very fulfilling. Put it in the refrigerator for one hour, then cut the mango flesh into small cubes and place it on top.

13. Take a picture first when time is up. Haha

14. Take a recent photo

15. Another recent photo

16. A scoop of ice-cold taste. Taste it, it is creamy and delicate, and it melts in your mouth.