芒果布丁 Mango Pudding

材料 Ingredients

熟芒果 Ripe mango 1 個 ea (550g) 白糖 Granulated sugar 6 大匙 Tbs 吉利丁粉 Gelatin powder 4 盎司 oz (15g) 水 Water 4 大匙 Tbs 鮮奶油 Heavy cream 1 杯 cup 牛奶 Milk 1 杯 cup 淡奶 Evaporated milk 隨意 As desired 芒果丁 Diced mango 隨意 As desired 1/2杯模具 1/2 cup mold 6 個 ea

做法：

1.	將芒果從貼近果核兩邊各切下一大片。用小刀在每一片上劃格子痕，抓住果皮把果肉向上頂翻出來，再用刀將每格芒果切下來。果核邊的果肉也切下來。
2.	把芒果放進果汁機打成泥。
3.	將吉利丁粉和4大匙水倒入一個小碗裡拌勻，放到一旁靜置10分鐘。
4.	鮮奶油，牛奶和白糖在小鍋裡用中小火煮到糖溶化，再放入吉利丁煮化。熄火。
5.	加入芒果泥拌勻後用濾網過濾掉泡泡。等份倒到6個模具內，再放進冰箱冷藏到凝固，至少3小時。
6.	將模具浸在熱水20秒，再把布丁倒扣到盤中(也可以直接從模具裡挖著吃)。食用時淋適量的淡奶和佐以芒果丁。

PROCEDURE

1.	To cut the mango, cut along the sides of flat pit to get two large pieces. Use a small knife to score the mango flesh in a checkered patter on each piece. Hold each piece skin side down and use your fingers to push and invert the skin so the mango flesh will pop up. Cut off the mango flesh cubes. Also cut off the mango flesh around the pit.
2.	Puree the mango in a blender.
3.	Bloom the gelatin powders with 4 tbs. of water in a bowl. Let it sit for 10 minutes.
4.	Place the cream, milk and sugar in a pot and cook over medium-low heat until the sugar is dissolved. Add the gelatin and cook until dissolved. Turn the heat off.
5.	Mix in the mango puree. Strain the mango mixture through a sieve to get rid of the bubbles. Pour the mixture into the molds equally then store in the fridge until firm, at least 3 hours.
6.	Dip the molds in hot water for 20 seconds and invert the pudding out onto a plate (You can eat directly from the cup). Serve the budding with evaporated milk and diced mango.

最後更新 (Last Update): 08/29/2020
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