Turn the sleeves over and put them in a rectangular container in a woven stainless steel or casserole tin to spare (you can't use an iron skillet, but the milk can easily darken with one). Pour in 40g of white jelly, 30g of sugar (less if you don't like it very sweet), 300g of milk, shake well and heat while stirring. All you need to do is freeze the banana on ice and break it up in a blender. If you want to make other flavors of banana, you can add other frozen fruits too. I like to add mango and pineapple for a tropical fruit flavor.

Choose the right new sleeve. Mango Peak Station mangoes are available in large quantities and are inexpensive. This time you can do dried mango. For dry mango, you can't choose very ripe or raw mango, but mango with around 80% ripeness, as opposed to dry mango, has much less CaSO flavor. Faced with this tantalizing Melaleuca mango, dieting? Nope, let's talk about it when we're full! Looking at this q-bomb of a layer of greasy cake crust and a layer of fresh mango pulp and cream, it's a crime. It's no surprise that there's a cosmically popular stand that the internet is taking at the time of publication. The delicious flavors can melt in your mouth and drive everyone who tastes it crazy.

Although mangoes are delicious, you have to be careful not to eat too much of them or you can easily get angry. Mango is my very favorite fruit. When I was pregnant, I often couldn't control myself from eating mangoes during pregnancy which resulted in me failing the sugar screening test the first time. Later, I controlled my mouth and passed the test with flying colors. The temptation of small mangoes is not really small. First, we had to cook the sago we bought in boiling water as the color was transparent and then wash it in cold water, you can keep it for later. In the second part, we use the mango, peel the grapefruit and leave as much as possible. Pour in the sago and cook for about two minutes

In essence, the dessert of mousse is not a cake, but a mixture of milk jelly or cream jelly. However, in the modern practice of desserts, a chiffonade or sponge cake is used as a base, which is then covered with a layer of mousse paste, creating the appearance of a cake. If you do not have a cake mofo at home, or dismantle it will be very uncomfortable