INGREDIENTS
100 g mango
Pangelatin 4 (Or 6 g of powdered gelatin)
200 ml milk
2 teaspoons lemon juice
2 tablespoons of sugar
INSTRUCTION
To Prepare:
• Pangelatine is soaked in cold water for 20 minutes.
• Cut the fruit into bite-size pieces that are easy to chop.
Cooking:
1. Put the blade in the cooking container and put fruit to close the slot. Chop at 0 degrees / 3 seconds / speed 5 and put in a bowl.
2. Put milk, sugar and soaked gelatin in a container at 50 degrees / 5 minutes / speed 2. Dissolve gelatin completely.
3. After cooling down, add the chopped fruit to 0 degree / 20 seconds / speed 2. After mixing, put in a pudding mold and put in the refrigerator to harden.