Raw materials for the distribution of fragrant mango jelly: 3 mangoes, gelatin powder 10G, water 1.5 tablespoons, milk 100ML, 4 tablespoons of sugar and 2 tablespoons of Nestle whipped cream.

Exercise:

1. Cut half mango into small pieces, break the other half, mix with milk, filter, add whipped cream and mix well.

2. Put water in the pot, add sugar to boil, turn off the fire, add gelatin powder and stir to melt, filter, pour in 1, add mango granules and stir well.

3, respectively, in the mold, in the refrigerator for 2 hours. You can eat it with or without coconut milk.

Mango rock sugar beverage

Composition:

2 mangoes

A dozen Chinese wolfberry

Crystal sugar 10g

Recipe practice:

1. Wash mango with clear water and dry it for later use.

2. Put the mango upright on the chopping board so that the stone is perpendicular to the chopping board.

3. Take the stone as the center and cut a knife on the left and right sides of the stone.

4. Take the pulp on the left and right sides of mango and draw a grid on the pulp, being careful not to cut the peel.

5. Stick a knife on the mango skin and gently peel off the mango pulp. There is little pulp left on the stone. Just cut it and cut it into small pieces.

6. Add a proper amount of water, about 800ml, to the pot and add chopped mango meat.

7. The water in the torch pot is boiled.

8. Add rock sugar, cook on low heat until it melts, and cook for another 5 minutes.

9. Wash the medlar and put it in.

10. Cook for two minutes and serve while it is hot; You can also eat it cold when the weather is hot.

Sweet and sour mango

Ingredients: 5 green mangoes

Seasoning: appropriate amount of salt and sugar.

Exercise:

Semi-ripe mango (as long as it is not ripe, it is best to be raw), peel the mango, because the peel is a little astringent, which affects the taste.

Cut it into pieces and put it on a plate. Sprinkle some salt and marinate for about 2 hours (I'm afraid acid can marinate for a long time).

Rinse the pickled mango with clear water to remove salt, then soak it in clear water, soak it lightly (if it is not too salty, don't soak it), and take it out for later use.

Put mango pieces on a plate and sprinkle with sugar, sprinkle with 3-4 spoonfuls of sugar and marinate for several hours, or leave them overnight. If you want to be sweet, put more sugar.

Make a lot, put it in a bottle and keep it in the refrigerator. Take it out with clean chopsticks if you want to eat it.

Eat a few sweet and sour mangoes in midsummer to quench your thirst.