Yongde Mango [Yunnan Yongde Specialty]

What is Yongde Mango? Authentic Yunnan Yongde specialty: Yongde mango

Content summary:Do you want to know what Yongde mango is? This article is a detailed introduction toYunnan Yongde specialty - Yongde Mango. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yongde Mango. The full text takes about 6 minutes to read, mainly including the basic introduction of Yongde Mango and its nutritional value? What are the product characteristics of Yongde Mango? How did the history of Yongde Mango come about? The production method of Yongde mango, the awards and honors of Yongde mango, etc

Introduction to Yongde Mango

Mango is the "king of fruits" and is suitable for subtropical woody fruits. Yongde County is one of the few main production areas in China, with abundant tropical resources, which provide favorable conditions for mango growth.

. After receiving high attention from previous county committees and governments, Yongde has built the largest mango production base in Yunnan Province, known as the "hometown of mangoes" due to its 43000 acres of mango area

Mango, also known as lemon fruit, pomelo fruit, moxa fruit, honeydew fruit, wangguo, and anluoguo, belongs to the family of lacquer trees. The appearance of mangoes is very interesting: some are egg shaped, while others are round, kidney shaped, or heart-shaped; There are various colors of leather: light green, yellow, and deep red; The flesh is yellow in color, fibrous, with a sour and sweet taste, fragrant, and juicy with a large core. Mango integrates the essence of tropical fruits and is known as the "king of tropical fruits"

How did the history of Yongde Mango come about

Method of making Yongde Mango

Mango Pudding

Ingredients: 1 mango weighing about 500 grams, 100 grams of milk, 10 grams of fish gelatin powder, 3 tablespoons of water (used to dissolve fish gelatin powder), 60 grams of sugar, and 100 grams of light cream

Method

1. Peel the mango and cut it in half horizontally along the core, half cut it into large pieces and stir into mud, and half cut it into cubes for later use

2. Heat the milk and sugar over low heat to about 80 degrees Celsius, turn off the heat, pour in the soaked fish gelatin powder, and stir until it dissolves

3. Put half of the mango and light cream into a blender Stir into a paste (if you prefer a delicate texture after sieving)

4. Pour mango puree into slightly cooled milk and mix

5. Add diced mango and mix evenly

6. Place in a mold (if you want to invert, apply butter to the mold beforehand), Put the mango pudding in the refrigerator until it solidifies. 7. After the mango pudding solidifies, insert a knife and rotate it along the edge of the bowl, invert it, decorate it with mango, and pour mango sauce on it. Honor of Yongde Mango Awards. In 1990, the large white jade mango produced in Yongde County was ranked first in the province's hot fruit selection work, and Yongde County was also listed as one of the counties developing fruit commodity production bases in the province