Simple mango pudding recipe

Dice mango and set aside.

Soak gelatine tablets in cold water, pour in half milk, heat and stir until completely melted.

Add 25g of granulated sugar and the remaining milk to the milk gelatin liquid and mix well.

Pour the diced mango into the cooking machine, then pour half of the milk Geely diced liquid and stir until uniform and fine.

Pour the beaten milk mango puree into a container and freeze it in the refrigerator for 25 minutes (about 1 hour if refrigerated).

Add 10g white granulated sugar and 50g light cream to the remaining half of milk jilitin liquid and stir well.

Pour into a container and refrigerate for 1 hour until the milk is completely solidified.

Decorate the surface with a little diced mango.