Summer hasn't even arrived yet and the yellow mangoes are already tempting our tastebuds. There are many ways to eat mango and my favorite is this mango topping. The cream and mango flavors add up to a creamy mango and the lasagna is just right. Mango lasagna cake is sweet in the mouth and not greasy, with a fruity aroma, my family loves it ~ today I'm sharing an easy to learn mango lasagna method for my little cuties, let's watch it together!

Mango Layer Cake

Spring mangoes are in season! The thin-skinned ones with thick flesh and small cores are just right for mango lasagna

Materials:

2 eggs, 15g sugar (for half-covering), 75g half-and-half, 180g milk, 400g mango pulp, 300g cream, 25g sugar (for creaming), and 3 carmelized nuts (for decorating).

Cooking procedure:

1. First, make a lasagna crust. This is the same as band-aid porridge. Prepare all the ingredients and slice the mango.

2. Break the eggs, put in the sugar and mix well

3. Pour in the milk and band-aid, mix until you can't see any powder

4. Strain the band-aid onto a sieve, pour it into another bowl, and spread the band-aid just like that.

5. Prepare a 6-inch flat bottomed pan. When it becomes hot over high heat, drop the pan from the heat, pour in the Band-Aids and spread them quickly throughout the pan, turning it to toast over low heat.

6. After turning the heat low, if there are small bubbles on the band-aid, leave the fire

7. Gently roll the half-window skin with a paring knife and take it out

8. Open it up on a plate and use a small fan to help blow the air out of it

9. Put the band-aid skin that has cooled in the other plate in there

10. Then repeat steps 5-9 until the you run out of band-aids.

11.Put sugar in the soft cream and send it to the cream shape, put it in a laminating bag and put it in the refrigerator for 10 minutes to prepare.

12. Lay a Band-Aid skin, squeeze out the right amount of cream.

13. re-lay the mango slices

14. cover the band-aid skin spring mango is in season! Thin skinned meat thick core small, just right for mango lasagna

15. Repeat steps 12-14 until the band-aid leather is used up. Pack the plastic wrap and put it in the fridge for 2 hours

16. Put a pot over the mold, flip it over and deglaze it

17. Just decorate and you're done

18. Quickly cut a piece

RECIPE TIPS:

Mango's portion can be reduced according to your liking, and slices and dices can be reduced according to your liking as well