Mango yogurt jelly

Prepare the ingredients, peel and core the mango, weigh the pulp and find it is 400 grams. 3 boxes of yogurt total 600 ml, 500 ml is used to make panna cotta, and 100 ml is used to mix the mango pulp.

Put 7.5 grams of gelatine powder into a small bowl and soak it in 22 grams of cold water. The ratio of gelatine powder to water is generally 1:3. It will soak in a few minutes at room temperature.

After 5 minutes, it became gelatinous

Add mango pulp to 100 grams of yogurt and puree it in a food processor. I feel that 100 grams of yogurt is a bit too much. Mango puree does not like to solidify, so I will reduce the amount next time. The thicker the puree, the faster it will set.

The gelatinized gelatine powder is heated over water. Stir it with chopsticks while heating. It will turn into a liquid in about half a minute. Take it out immediately and don't make it mushy. If the temperature of the gelatine powder is too high, it will easily become invalid.

Heat the mango puree slightly in the microwave, don't overheat it, don't scald your mouth, just warm it. This is mainly to mix the gelatine powder. I heated it for a minute and a half. This will vary depending on the amount of puree and the power of the microwave. Add 20 grams of fine sugar and liquefied gelatine powder to the heated puree and stir evenly.

Let the mixed puree cool and then pour it into a cup. Find a suitable container to tilt the glass at a 45-degree angle and put it in the refrigerator. I used an egg tray, or you can use a muffin mold. If you can't find a suitable container, just lay it flat. The finished product will look beautiful when layered up and down. Refrigerate for at least two hours, depending on how well the mango puree solidifies.

After the mango puree solidifies, repeat steps 2, 3, and 5. Take another 7.5 grams of gelatine powder, soak and liquefy it, heat 500 grams of yogurt in a microwave, add 20 grams of fine sugar, 50 grams of whipping cream, and gelatine powder and stir evenly. (The heating temperature of yogurt is the same as that of mango puree, don’t heat it too much)

After the stirred yogurt has cooled, just pour it into a cup and lay it flat. It takes about four hours to wait for it to solidify. I always make it the day before, and the best solidification effect is overnight.

You can eat it the next day. It solidifies very well and has clear layers. I cut some mango cubes to decorate it. I also added cranberries and mint leaves. It’s delicious.

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