Tools: small bowls, milk pans, boxes, plates.
Ingredients: mango diced, pure milk, coconut milk, sugar, ice powder, coconut milk, clear water.
1, according to the total amount of coconut milk and water, measure the ice powder and divide it into 3 equal parts.
2. Pour 1/2 coconut milk into the pot, add appropriate amount of ice powder and sugar, and heat it on low heat until the ice powder and sugar melt. It is best to stir it with a spoon against the bottom of the pot from time to time.
3. Pour it into a suitable container, let it cool until it is solidified, and put it in the refrigerator for refrigeration.
4. At this time, put the same amount of water, sugar and ice powder as 1/2 coconut milk in the pot, boil and stir, then open and dry until warm.
5. After the transparent layer is warm, the coconut milk previously poured into the container also cools and solidifies. Pour the transparent layer into the container before it is completely cooled and solidified, and evenly add the diced mango, then let it cool and wait for solidification.
6. Still taking advantage of this time, pour the remaining 1/2 coconut milk into the pot, add appropriate amount of ice powder and sugar, and stir it with low heat.
7. When the last layer of coconut milk is cooled but does not start to solidify, pour it into a container and then put it in the refrigerator for refrigeration until it is completely solidified.
8, ready to eat, take it out backwards.