It is said that girls have another sweet stomach, and even if they eat enough to eat, they can easily eat some desserts. Eating desserts really makes people feel good, and the whole person is surrounded by a sweet atmosphere. This double-layered mango custard, which is very popular and simple, is used as an energy supplement for afternoon tea. It is refreshing and silky, sweet and sweet. Although the materials are used by the public, high-quality ingredients will bring an extraordinary feast of taste buds. I used the pasteurized milk from the Australian and Asian pastures. The sweet and fragrant fresh milk blended with the fragrant mango, and the milk made more scented scent, so that the milk scented between the lips and teeth. The Australian and Asian Ranch brand was established in early 2000 and is an international brand. It has been well received in many countries in Southeast Asia and entered the Chinese market in 2014. Australia and Asia Ranch select imported Holstein cows, high-quality feeding technology, 30 seconds to complete milking to transport to the milk tank, the whole process of supply chain control, health and safety, pure raw milk without added, taste rich and mellow, endless aftertaste, single drink Or making desserts is excellent.
Prepare all the ingredients and the mango is soft and ripe.
The mango is washed and cut into two halves. After peeling, the flesh is cut into pieces. On the left is the making of mango milk layer, it is no problem to cut rough, how come you how to come ~ (called 200g) on the right is to make a layer of milk and milk, to be serious and cut Xiaoding. (components are free)
Put 200g of rough mango pulp into the container.
Pour 200ml of fresh milk from Aoya Ranch, add a teaspoon of sugar or a small spoon of condensed milk to add a sweet taste. (You can also change a small portion of milk to coconut milk or whipped cream)
Use a cooking machine to make a delicate mango milk paste. Juicers, broken machines, hand-held mixers are all available.
At this point, two of the gelatin are soaked in cold water for about a few minutes. If you don't soak for too long, you can't find the gelatin.
In the soft gelatin, sift the mango milk paste once, in order to eat the delicate and smooth taste, this step must not be omitted, otherwise it will not be the best for you ╯(╯^╰)╮
The sifted mango milk paste is placed in a microwave oven for 30-60 seconds to warm up, and the softly gelatinized tablets are placed and stirred quickly. (You can also heat the mango paste slightly with a small milk pan)
Pour the mango milk paste into a deep container, cool it, and put it in the refrigerator for more than 3 hours until it solidifies. Any container can be used, the round side is large and small, even if it is an egg tart mold, a small one is convenient to eat.
The waiting time is always long. You may want to wash your clothes and watch a show...
Three hours later... To prepare the milk and milk layer, first make a soft gelatin tablet a few minutes in advance. Take 200ml of fresh milk from Australia and Asia, add a small spoonful of white sugar or a small spoon of condensed milk, and mix well. Heat in a microwave oven for 30-60 seconds until warm, and stir gently into the softened gelatin tablets. (or slightly heated with a small milk pan)
Place the mango diced on the frozen mango milk.
The milk should be cooled to room temperature and then slowly poured into the container. I can't eat hot tofu, if it's warm, it will fall down, and when the mango freezes, you will cry. o(* ̄) ̄*)o Store in the freezer for more than 3 hours.
After the double-layered mango milk is completely solidified, use a warm towel to cover the circumference and bottom of the container, or blow it around with a hair dryer to release the mold. I use a plastic lunch box because the high content of the gelatin is better than the Q. First, use a fruit knife to gently scribe the inner wall of the container, first to open the surrounding area. Next, hold the fruit knife in your right hand, stick to the side of the inner wall of the container, insert it into the bottom, and gently pry up the bottom of the milk. At the same time, slowly flip the container, the left hand should catch the top of the milk, and the milk will be gently inverted into the left hand. Be sure to use your left hand to continue, don't directly slam the entire box on the plate, you will regret it~
Cut into a favorite shape!
Have a good time to eat!
1, the ratio of mango milk and milk milk can be arbitrary, but to ensure that the height of milk milk is higher than the mango diced (or it will be exposed) 2, the recipe takes 1:1 ratio, mango milk layer (200g mango pulp) +200ml milk); milk milk layer: 200ml milk 3, gelatine tablets according to 200ml liquid with 10g gelatin tablets, the taste is very Q-slip smooth, can be reduced on this basis. Too little will cause the liquid to not solidify. 4, I like the sweetness of the mango, the sweet little friend can add some white sugar or condensed milk to the liquid when making the milk layer. 5, prefer a more rich taste of the partner can change 50g-100g of milk into the same amount of coconut milk or whipped cream. 6, make a good double-layer mango milk, please eat as soon as possible, no more than two days.