1. 150g pure mango juice, add 10g white sugar, and mix well. (Can also add powdered sugar)
2. 4-5g fish gelatin powder, add 45g cold water, stir it, heat it in a steamer until it dissolves.
3. Whip the whipped cream while heating the isinglass powder. 50g whipped cream, add about 5g sugar in two times and beat until there are lines.
4. Add the steamed fish glue powder solution to the mango juice and stir evenly. Add 100g of yogurt to mango juice and mix well.
5. Add the whipped cream to the mango juice in portions
6. Stir the evaporated milk up and down and mix with the juice.
7. Pour into the container. Refrigerate for more than 3 hours.
Tips:Mango juice can also be replaced with other juices. I personally like to use sour juice. The finished product is sweet and sour.
The sugar added in this product is lower than ordinary desserts, a total of 15g. Compared with similar commercially available products, the energy is relatively low.
I have tried adding more yogurt and evaporated milk, but the finished mango flavor becomes weaker. It is better to add less milk.
