-
1
Cut the mango into small pieces, add 150g of milk and squeeze it into juice. -
2
Add 150g of milk to the soaked gelatine and heat over low heat until melted. -
3
After melting, let it cool and then pour it into the juicer cup, mix with the juice in the cup, and stir again. -
4
Pour into a 100mL pudding custard cup. 
5
Cover the lid and refrigerate for 1 night.-
6
Take it out the next day. -
7
Not bad. -
8
Delicious, ice cold.