How do you cook mango pudding? Keep it simple

Mango pudding. Ingredients: 40 grams of frozen powder.

Water to taste. One large mango.

3 tablespoons sugar. 100 grams of vegetable whipped cream.

100ml of fresh milk

Method: 1Cut the mango first and remove the pulp, and keep 1 3 of the pulp for later use.

2.Pour 2 3 mango pulp and fresh milk into a blender to puree the mango, pour the fresh cream into a container and beat it for later use.

3.Pour 200ml of water into the pot first, add frozen powder and mix thoroughly, stir while cooking, turn off the heat until it is thick, and add mango puree, fresh cream and mango fruit when the temperature decreases after 1 minute.

4.Pour the well-mixed pudding into the model and refrigerate for about 45 minutes before serving.

Mango pudding. Ingredients: 150 grams of mango, 100 grams of sugar, 50 grams of corn flour, 20 grams of lemon juice, salt, a little cinnamon.

Directions: 1 Dice the mango. 2 Add 300 grams of cold water to another pot, add sugar, salt and cinnamon powder to boil, then mix a little cold water with corn flour into a pulp, slowly pour it into the boiling water, and stir constantly.

3 Mix the corn paste with the juice, pulp and lemon juice, put it in a bowl and let it cool before sending it to the refrigerator. 4 When eating, do not pour out the contents of the bowl, and take it directly.

10g gelatin powder, 3 tbsp water (for gelatin), 5 tbsp mango (canned, 5 tbsp milk, 1 egg, 2 cups water, 60g refined sugar, 1 4 tsp whipped cream, 2 tsp water (for egg paste powder).

Preparation: Sprinkle gelatin powder into an appropriate amount of water and stir until dissolved.

1. Squeeze half of the mango juice, dissolve it with milk, and filter it through a universal filter.

2. Cut the remaining pulp into 1 cm cubes.

3. Crack the eggs into a bowl and stir until foamy appears.

4. Put an appropriate amount of water in the pot and boil, add refined sugar and cook until it dissolves, then turn off the heat, add gelatin, stir and dissolve until the temperature becomes warm.

Add the whipped cream and stir well, filter it through a universal filter, add 3, and then add the milk custard powder dissolved in an appropriate amount of water and stir well.

6. Add 1 and 2 and stir.

7. Pour 6 into the mold and freeze it in the refrigerator for about 2 hours.

How do you cook mango pudding? 400 grams of fresh milk, 20 grams of sugar, 40 grams of white powder, stir well, pour diced mango after the guy, stir well, cool and cut into pieces, try to make it.

Hello, I'm a tender and smooth mango pudding, I ate mango again today, or that sentence, the mango is too sweet and fragrant now, how can anyone like me who loves any dessert made of mango miss it The two-color pudding I made today, the method is super simple, I took a small bite, and I only felt that my mouth was full of sweetness, and I couldn't stop at all, haha Super afternoon tea dessert, don't miss it, get it if you like!

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Ingredients: 1 mango, 150 grams of milk, gelatin slices, 15 grams of sugar mango milk pudding.

1. Prepare materials; One mango, 150ml of milk cavity silver, Geely slices soaked in cold water to soften and set aside, 1 spoon of potato banquet sugar.

2. Add milk, sugar and soaked gelly slices to the milk pot.

3. Stir Yuanjing slowly, simmer for about 40 seconds, and the auspicious slices will completely melt.

4. After cooling, pour into the crisper containing mango cubes.

5. Cover and freeze in the refrigerator for 4 hours.

6. Cut into pieces and serve on a plate.

Mango pudding.

Ingredients: Mango pulp - 600 grams (about 2 and a half cups, I used 4 Luzon mangoes).

Gelatin - 15 grams.

Milk - 500 ml.

White sugar - 50-100 grams (the amount of sugar can be increased or decreased according to preference, or sugar substitutes can also be used).

Method:1Gelatin first soak in a little milk.

2.Add the sugar to the rest of the milk and heat carefully so that the milk does not boil. Add the gelatin and let it melt.

3.Beat the mango pulp into a pulp with a food processor or blender and mix well with the milk gelatin.

4.After the bubbles pop out on the table, pour into the mold.

5.Place in a refrigerator to cool and form.

Remember to cover with plastic wrap, otherwise the surface will soon be oxidized and blackened.

Hello, I'm a tender and smooth mango pudding, I ate mango again today, or that sentence, the mango is too sweet and fragrant now, how can anyone like me who loves any dessert made of mango miss it The two-color pudding I made today, the method is super simple, I took a small bite, and I only felt that my mouth was full of sweetness, and I couldn't stop at all, haha Super afternoon tea dessert, don't miss it, get it if you like!