| Abstract |
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A mango and hami melon pudding is characterized by comprising, by weight, 60 milliliters of mango juice, 60 milliliters of hami melon juice, 13 grams of agar, 75 grams of sugar and 550 grams of water. A preparation method of the mango and hami melon pudding includes steps of firstly, mixing sugar and water with dissolved agar; secondly, adding the mango juice and the hami melon juice, stirring while heating to boil, and continuously and evenly stirring to obtain mixture; and thirdly, filling the mixture into a bowl, cooling, and refrigerating in a r |