芒果布丁 Mango Pudding

以前我很喜欢吃市售的布丁，里面有加入椰果的，布丁滑滑的，椰果QQ的，口感非常讨好，不过为了健康理由现在就很少吃了。向来家人就比较喜欢燕菜的口感，所以我就用了燕菜粉和新鲜的芒果来做芒果布丁。熟透了的芒果非常甜，颜色呈橙黄色，所以做出来的布丁的颜色也很漂亮。曾看过一些芒果布丁的食谱有加入优格饮料，我也想尝试一下，可是刚好家里没有，所以我就用了家里剩下的芒果优格来代替。加入了优格的芒果布丁甜中带点酸，淋上椰浆伴与芒果丁一起吃别有一番风味。

芒果布丁

材料：
燕菜粉 10克
水 400毫升
芒果优格 150毫升
新鲜芒果泥 450毫升
糖 1/3杯或更多

做法：
1. 在一个碗里，把芒果泥和优格混合至均匀，备用。将水放入锅里煮至滚，加入糖和燕菜粉，转至小火煮至燕菜完全溶化。

2. 把布丁混合液煮至滚，然后转至小火，把芒果泥混合物倒入，搅拌至均匀即可熄火。

3. 将布丁液倒入模具里，让它冷却，然后收入冰箱冷藏。将布丁倒模，淋上少许椰浆，伴与芒果丁一起享用。




Mango Pudding

Ingredients:
10 g agar-agar powder
400 ml water
150 ml mango yogurt

450 ml mango puree

1/3 cup sugar, or more to taste

Method:
1. In a bowl combine mango puree and yogurt, set aside. Bring the water to boil. Add sugar and agar-agar powder, lower the heat and simmer till agar-agar is fully dissolved.

2. Bring the mixture to a boil, then turn to low heat. Pour in the mango puree mixture, stir to mix well then turn off the heat.

3. Pour the pudding mixture into the moulds. Allow it to cool and let the pudding set in the refrigerator. Unmold the pudding and transfer to serving plates, drizzle with some coconut milk and serve with diced mango.

This post is linked to the event Little Thumbs Up (May 2015 Event: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.

I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.