Making steps:
1, a slice of gilly softened in cold water, and then stirred and melted under water, add to the cocktail
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2. Pour into a container (place the cups diagonally on the tape so that the molding is naturally diagonal as well)
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3. Add 50 grams of mango pulp and place in the icing and freeze for 2 hours
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4, will be the remaining mango pulp into puree, add sugar and light cream, stir well, will be the other piece of giardiniera softened in cold water, and then melted over water, add mango Melt the other slice of custard in cold water, then melt it under water and add it to the mango and stir well
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5, will be refrigerated to set the good wine jelly out
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6. Pour the mango cream and continue to chill in the refrigerator for about 1 hour
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7, finish
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