Mango Pudding 

serves 4
30 mins


  • 10g of gelatin powder
  • 4 tablespoons of Fernleaf Full Cream Milk Powder + ¾ cup of warm water
  • 1 cup of blended mango
  •  ½ cup of diced mango

Cooking Method

1. Mix Fernleaf Full Cream Milk Powder with water.

2. In a pan, mix gelatin powder, water, and Fernleaf milk. Bring it to a boil.

3. Pour a little into the mold that has mango cubes and freeze it for 5 minutes.

4. Add the blended mangoes into the remaining pudding, stir and bring it to a boil.

5. Filter into the cold mold.

6. Leave it to rest in room temperature and place it in the fridge for an hour.

Serve cold.