Big fruit mango pudding

1

Peel and dice the mango pulp, place it in a juicer to make fruit pulp.

2

Leave 1/3 of the diced mango and wait until the end of the pudding solution.

3

Add the whipped cream to the mango sauce and stir well.

4

Melt the milk with sugar over low heat without boiling.

5

Soak fish gelatin powder in warm water.

6

Add the soaked fish gelatin powder to the milk and stir well until melted.

7

Add the stirred mango cream pulp to the milk.

8

Stir well.

9

Put 1/3 of the remaining diced mango into the pudding liquid.

10

Pour the pudding liquid into the prepared mold (because my pudding mold was too small with fruit grains, I used a cup instead of the pudding mold), cover it with plastic wrap, place it in the refrigerator, and solidify in about 2 hours.

Bean Mom Tips: 1. It is best to use imported fish glue powder (about 80-100 yuan per box). Domestic fish glue powder is not recommended because of the fishy smell. 2. Fish glue powder cannot be replaced by gelatine powder, gelatine tablets, supermarket jelly powder, or QQ sugar. 3. I didn't sift the mango paste in this pudding, but it would bring a little mango fiber. If you like a very smooth taste, you can sift the fruit pulp through the sieve, but I don't recommend sifting it because something with some crude fiber is better for the stomach and intestines. 4. Everyone has different tastes. If you think that less sugar is not sweet enough, you can pour some sweet whipped cream when eating