Mango pudding

It is a good receipt for mango pudding, I obtain blog of Florence, but
I make a certain adjustment, I added sauce to mango on the top also,
because I have much too ripe mango. Low low fresh mangos cubed by
sugar200g of caster aromatized by natural/mango taste thus mango
puree90g grease milk500g of grease yogurt500ml Hello-calorie of
refreshing.Ingredients:400ml (adjust the quantity according to your
own gelatine powderMethod:1 of preference)100ml water30g. Heat milk
with sugar until sugar just dissolved. Remove heat and leave with
cool.2. Stir up mashed potaties and yoghourt of mango in cooled milk.
Tend for a smoothing tool texture.3. Dissolve the gelatine in 100ml
water.4 hot. Stir up the cooled gelatine solution in the mixture of
mango yoghourt. Mix well.5. Pour the mixture of mango yoghourt of 1/2
in the mould of frost, the cold during 20 minutes, above with cubed
mangos and pour yoghourt inside remaining mango mixture.6. Cool during
3 hours before servingNotes: You can make half receipt by reducing all
the amounts by mango of 50%.Mango sauce:Puree 1, cook with the cup of
1/2 of orange juice, 1 honey of tbs, until deeply.