Mango Yogurt Jelly

Mango Yogurt Jelly

1. Prepare the ingredients, peel the mangoes and remove their pits. The weight of the pulp is weighed to be 400 grams. There are 3 boxes of yogurt with a total of 600 ml, 500 ml for custard, and 100 ml for mixing the mango pulp.

2. Put 7.5 grams of gelatin powder into a small bowl and soak in 22 grams of cold water. The ratio of gelatin powder to water is generally 1:3. It will be soaked in a few minutes at room temperature.

3. Soaked into a gel after 5 minutes

4. Add 100 grams of yogurt to the mango pulp and put it in a food processor to make a puree. I think 100 grams of yogurt is a bit too much.

5. The gelatinous gelatin powder is heated in water and stirred with chopsticks while heating. It will become liquid in about half a minute. Take it out immediately and don't paste it. The temperature of the gelatin powder is too high and it is easy to fail.

6. Use a microwave to heat the mango puree a little bit. Don’t overheat it. Don’t scald your mouth. The main purpose is to mix the gelatine powder. I use it for a minute and a half. This will vary according to the amount of puree and the power of the microwave. . Add 20 grams of fine sugar and liquefied gelatine powder to the warmed puree and mix well.

7. Let the blended puree cool and pour it into the cup. Find a suitable container to tilt the glass at a 45-degree angle and put it in the refrigerator for refrigeration. The egg tray I use can also be used for muffin cake molds. If you can't find a suitable container, just lay it flat. The finished product is beautifully layered up and down. It takes at least two hours to refrigerate in the refrigerator. This depends on the solidification of the mango puree.

8. After the mango puree has solidified and formed, repeat steps 2, 3, and 5, take another 7.5 grams of gelatin powder soak and liquefy, heat 500 grams of yogurt in a microwave oven, add 20 grams of fine sugar, 50 grams of whipped cream and gelatin powder and stir Evenly. (The yogurt is heated at the same temperature as the mango puree, don’t get too hot)

9. After cooling the stirred yogurt, pour it into a cup and lay it flat. It takes about four hours to wait for it to solidify. I made it the day before. The effect of solidification overnight is the best.

10. It can be eaten the next day. It solidifies very well and has very distinct layers. Cut some mango diced to decorate. I also added cranberries and mint leaves, which is beautiful.

Tips:

1. I bought a medium-sized mango. Everyone calculates according to the amount of cut pulp. It is enough to adjust the gelatine powder according to this ratio, because mangoes are large and small.
2. Mango puree is too thin to shape, so don't add too much yogurt when beating. If it is thin, increase the amount of gelatin powder.
3. Be careful when pouring mango puree into the cup, tilt the cup to pour, the fullness of the puree will affect the effect of the finished product.
4. Before pouring the yogurt in the last step, make sure that the mango jelly has been formed, otherwise the yogurt and mango puree will mix together and make a mess.
5. I have a big cup belly, so I only made four cups of these quantities. You can adjust it according to your own container. Just refer to mine for the ratio.
6. It is also possible to replace yogurt with milk, but the amount of gelatine powder should be increased, because milk is much thinner than yogurt.