Mango Pudding with Gluten Powder （吉利丁粉做芒果布丁）

I follow this recipe

Recipe

https://www.google.com/amp/s/m.xinshipu.com/amp/zuofa/15361

1.芒果果肉约250克切块，用搅拌机打成浆状。

Cut 250 gram of Mango into cubes and blend it in the blender. I blend mango together with milk as milk makes blending so much easier

2.牛奶150克加入芒果浆中成芒果液，然后过筛，这样做出来的布丁很细滑。

It is important to sip it for a silky texture 

3.再用150克牛奶放入小锅中，加入10克吉利丁粉，慢慢搅拌，后放入火上慢慢加热，50度左右后关火，一直慢慢搅拌直到吉利丁粉全部溶化。

Pour 150gram milk into a pot and melt gluten powder. Heat it over fire and keep stirring until gluten powder melts totally. Remove from fire when temperature reaches 50 degree 

4.把加有吉利丁粉的牛奶慢慢倒入芒果液中，搅拌均匀。

Pour the milk with melt gluten powder to the mixture of mango and milk, stir evenly 

5.把布丁液倒入杯子中，将杯子在桌上轻轻磕一下，震出气泡，大气泡用牙签挑破，小气泡用厨房纸轻轻擦轼掉。 盖上保鲜膜，然后放冰箱中冷藏三个小时以上即可食用。我做的是四杯的量。

Pour it into a container. Drop the container from a height to break the bubbles. Cover it with plastic wrap and put it inside refrigerator for 3 hours. 

My final product 

It is my second time to make mango pudding. In the first time, I only used one mango which was less than the required 250g. So the ratio of mango and milk is not so appropriate and it has too much taste of milk and too little of mango

Another mistake is I only slightly blend the mango and milk in the food processor and the mixture is not sipped. It results in rough texture 

This time I fix these two mistakes. I use two mangoes instead of one. After peeling the skin and removing the seed, each mango weighs about 160gram. So the total weight is about 320gram. Hence I slightly increase the volume of milk.

I also sip the blended mango to obtain a fine texture. It turns out a very important step in making mango pudding. 

Finally I also add some icing sugar before putting it into fridge. Kids love it and compliment me for making it. But they say it tastes not exactly the same as that they eat in restaurants. They expect me to improve it next time. So I make a big step but there’s still room for improvement