Mango Yogurt Pudding 芒果优格布丁 (重贴-添加中文食谱)

(应读者要求添加了中文食谱。)

母亲节当天我做了这款好吃的芒果优格布丁当饭后甜点。

原本我打算做HHB的Mango Yogurt Pudding Cake但是我没想到一顿Dim Sum brunch再加上到超市购买材料，回到家打点好Lucius后时间已所剩无几，所以我当机立断改为做小杯子的布丁，不然甜点变宵夜。哈哈。

这个布丁非常容易做而且好好吃，加入了我喜欢的yogurt，吃起来感觉健康多了。连从来不不吃布丁的爸妈都赞不绝口，D更不用说，不管是芒果还是芒果做的甜点他都喜欢。

Recipe adapted from the filling of this cake with some minor changes.

Ingredients:300g fresh mango flesh (use ripped fruits)
200g yogurt (I used apple-pamelo flavour)
2 tbsp sugar
2 tbsp gelatin powder (see note)
4 tbsp water
½ - 1 fresh mango for topping (cut into small cubes)

Method:1) Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2) Blend mangoes with yogurt and sugar till smooth. Add in the gelatin solution, mix well.
3) Pour the mixture in cups or moulds and add in fresh mango cubes. Tap the cups/moulds lightly on a table top to get rid of any trapped air bubbles. Cover with cling wrap and leave to chill in the fridge for at least 4 hours or till the pudding is set. Serve immediately once remove from fridge.

Note:
1) As D prefers a firmer texture, so I added slightly more gelatin powder, reduce to 1-½ tbsp if you like it softer.
2) Besides mango cubes, you may also use other fruits as topping.
3) Total I used 3 mangoes and about 1-½ small tubs of yogurt, made 5 small cups.

材料：
300克 新鲜芒果肉（选用熟透的芒果）
200克 优格（我用苹果柚子口味，可使用原味或其他口味）
2汤匙 糖
2汤匙 鱼胶粉（如果喜欢软软的布丁使用1-1/2汤匙）
4汤匙 清水
½ - 1 粒 芒果（切粒状）

方法：
1) 把清水倒入碗中撒上鱼胶粉碗搁10分钟（不要搅拌）。把碗移到已盛入热水的锅中，小火隔水搅拌至鱼胶粉溶化，离火待冷。
2) 用搅拌机把芒果肉和优格打至顺滑。加入(1)的鱼胶粉液体，搅拌均匀。

3) 把布丁糊倒入小杯子或模型中，加入芒果粒。盖上保鲜膜，放入冰箱冷冻至少4小时或至布丁凝固。拿出冰箱后马上享用。