關於 mango pulp ，我們在網路上蒐集到這些相關的討論、資訊與評價

It's Jerry's cake!! How cute!! It tastes so delicious and so similar to my favorite Hong Kong brand Maxim's Mango cake! I was craving this flavor for a long time, and I'm so surprised that I can found a similar product in Irvine. The peach drink is my first choice as well, it tasted so refreshing, with chewy white peach pulp and crystal boba.
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Now@olachatea offers a new dessert for this holiday season, the Chestnut Madeleines 🌰 will be available this Saturday 11/21! You can enjoy these soft Madeleines, which filled with hand-milled chestnut paste and glazed with Belgian dark chocolate.
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Order online at olacha.com for faster curbside pick up
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#ocfoodie#ocfoodies#lafoodie#lafoodies#yelpoc#yelpla#eatersanonymous#abc7eyewitness#eatwithme#foodbeast#foodiefeature#losangelesfood#bestfoodoc#yelpoc#yelpeats#yelpelite#foodphotography#foodstagram#foodblogger#foodpics#foodphotograph#foodfeed#orangecounty#boba#milktea#tealover#fruittea#icecream#mochi#milktea#milkteatime#milkteaaddict
@ The Hood Kitchen Space

For some good vibes.🔥🌴

🥭 Our No.1 smoothie

Everyone loves our mango smoothie🔥 lt’s vegan, contains real fruit and is quick and easy to serve.

Did you know?

Mango pulp is high in 👇🏻
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🥭dietary fiber
🥭vitamin C
🥭provitamin A
🥭Carotenoids
🥭a variety of phytochemicals!
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Aside from its nutritional value, mango fruit production and marketing offer many economic opportunities in the region, especially for smallholder farmers.

Ripe mangoes are consumed fresh or used as ingredients in the preparation of fruit salads,smoothies,bakery products and much more.

What is your favorite way of eating mango ?🥭 Tell us in the comments!

#Tigerbeachclub#Phuket#mango#mangoes#mangofruit#mangodrink#fruitlover#wednesdaytime#life#beach#smoothie#smoothies

We had the opportunity to attend Cardistry-Con this year. It was awesome to see how playing cards can connect people from around the world. More vids! → Kuma Films

Music↓
Edamame - Mango Pulp (ft. Ian Ewing)
ALVY - Alchimie, Pt. 2

濃厚なマンゴーとヨーグルトの爽やかさがマッチしたプリンは夏にピッタリ！
食べた瞬間にほんのり甘酸っぱいマンゴーが口の中に広がって、南国気分を味わえますよ♫
お手軽にできるので、ぜひ作ってみてくださいね♫

マンゴープリン
4個分

材料：
■マンゴープリン液
マンゴー 2個
牛乳 100ml
生クリーム 50ml
砂糖 50g
粉ゼラチン 7g
水 大さじ2

■ヨーグルトプリン液
生クリーム 100ml
ヨーグルト（無糖） 50g
砂糖 15g
粉ゼラチン 3g
水 大さじ1

作り方：
1.マンゴープリン液を作る。マンゴーは皮をむいて果肉を取り出す。100g分は1cm角の角切りにし、トッピング用に取っておく
2.(1)の残りをミキサーに入れ、ピューレ状にする。
3.水にゼラチンを振り入れてふやかし、600Wの電子レンジで10秒ほど加熱して液状にする。
4.小鍋に牛乳、砂糖を入れて弱火にかける。ふつふつとしてきたら火からおろし、ゼラチン液を加えて混ぜる。
5.(2)、生クリームの順に加えてその都度よく混ぜ、ボウルに濾す。ボウルを氷水に当てながらゴムベラで混ぜ、とろみがついたら容器に注ぎ入れ、冷蔵庫で2-3時間冷やし固める。
6.ヨーグルトプリン液を作る。水にゼラチンを振り入れてふやかし、600Wの電子レンジで10秒ほど加熱して液状にする。
7.小鍋に生クリーム、砂糖を入れて弱火にかける。ふつふつとしてきたら火からおろし、ゼラチン液を加えて混ぜる。
8.ヨーグルトを加えて混ぜたら、鍋ごと氷水に当てながらゴムベラで混ぜ、とろみがついたら(5)の容器に注ぎ入れ、冷蔵庫で2-3時間冷やし固める。
9.仕上げにマンゴーの角切りをトッピングしたら、完成！

Here’s what you'll need!

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Servings:4

INGREDIENTS
Mango Pudding (for base layer)

2 mangoes
100 ml milk
50 ml heavy cream
50g sugar
7g gelatin powder
2 tbsp water

Yogurt Pudding (for upper layer)
100 ml heavy cream
50g yogurt (unsweetened)
15g sugar
3g gelatin powder
1 tbsp water

PREPARATION
1. Prepare the mango pudding mix: Peel the mangoes and remove the pulp; cut 100g of the mangoes into 1cm cubes and set aside to use as topping later.
2. Put the rest of (1) into a blender and purée.
3. Sprinkle gelatin into water and heat in a 600-watt microwave for about 10 seconds to make a liquid.
4. Put the milk and sugar in a small saucepan and cook over low heat. When it becomes lumpy, remove from heat and stir in the liquid gelatin.
Add the fresh cream. Mix well and strain into a bowl. Place another bowl with ice water underneath to help cool the contents of the top bowl. Use a rubber spatula to stir the contents of the top bowl until thickened. Pour into the serving cups as base layer and chill in the refrigerator. Allow 2-3 hours to set.
6. Make the yogurt pudding: Sprinkle the gelatine into the water and heat it in a 600-watt microwave for 10 seconds to make a liquid.
7. Combine the cream and sugar in a small saucepan and cook over low heat. When it becomes lumpy, remove from heat and stir in the liquid gelatin.
Add the yogurt. Place another bowl with ice water underneath to help cool the contents of the top bowl. Use a rubber spatula to stir the contents of the top bowl until thickened. Pour into the serving cups as upper layer on top of (5). Chill in the refrigerator for 2-3 hours to set.
9. Top with mango cubes and you're done!

10. Enjoy!

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MUSIC
Licensed via Audio Network

Hi, everyone. :) Today we'll show you a simple way to make passion fruit and mango sorbet.

We love sorbet, sorbet is usually made with fresh fruit and sugar, that's all. There's no fat, just use the best and the most fresh fruits you like. It’s so simple but amazing delicious.

In this video, we'd like to share with you how to make the simple syrup and what is the ideal ratio of sugar. Hope you like it. Enjoy. :-)

#stayhomewithme

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/m6_NgqyFBWw
---------------------------------------------------------------------------------------------
Passion Fruit ＆ Mango Sorbet Recipe
☞ Serves 3-4

✎ Ingredients
☞ For mango puree
2-3 large mangos, 500g (peeled and stones removed)
2 passion fruits

☞ For simple syrup(we need 6~7 tbsp)
granulated sugar 100g
water 100g

✎ Instructions
☞ For simpe syrup
1. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved or the temperature reaches to 105C.
2. Let the syrup cool, then pour into a bottle with a lid. Set aside.
☞ For mango puree
1. Wash the mangos, then peel the mango and cut into small cubes and place in a large bowl.
2. Cut the passion fruit in half , scoop out the seeds and pulp into a fine metal strainer placed over a bowl, use a spoon to push the pulp through the strainer, leave the seed behind.
3. Add the mangos cubes and passion fruit juice into a food processor, blend until completely smooth. Pour into a large bowl.
☞ For Sorbet
1. Gradually add simple syrup one tablespoon by one tablespoon and mix well each time, until it's sweet enough as you like. Sugar plays an important role in the sorbet. Less sugar will make the sorbet becomes icy. Add enough sugar will let the texture of sorbet more smooth.
2. Pour the sorbet mixture into a freeze-safe container. Freeze for 1hr until semi-solid.
3. Stir to break up the ice crystals, and returning to the freezer for another 1hr, totally you might need 4-6 times once an hour to break up the ice crystals.
4. Freeze overnight until firm.
5. Before served, let the sorbet sit for 20 mins at room temperature.
** If you're not sure how much sugar should be added in, you can try sorbet egg float test, the methods can find in video.

----------------------------------------------------------------------
#sorbet
#SummerDessert
#eastrecipes

We had the opportunity to attend Cardistry-Con this year. It was awesome to see how playing cards can connect people from around the world.
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Thank you Kevin Ho and Dan and Dave Buck for making this all possible and inviting us out to this event.

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Location→ Los Angeles, CA

Music→ Edamame - Mango Pulp (feat. Ian Ewing)
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Music→ Alvy - Alchimie, Pt. 2
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