1. First, take100g of water and 50g of white bean jelly and stir it into bean jelly slurry. White bean jelly is also called ice ice powder.

2. Peel the mango and cut it into cubes with the size of 1 cm, and cut the yellow peach into the same size.

3. Put 900 grams of water in a small milk pot to boil, and slowly pour in the prepared jelly slurry. The best ratio of bean jelly and jelly is 1: 20. If you put too much water, it will take a long time to solidify. Without water, jelly is too hard and tastes bad.

4. Boil the white bean jelly for 2 minutes and then turn off the heat. If the taste is sweet, you can add some sugar and cook it together.

5. Wash the molds and cups filled with jelly in advance, scald them with boiling water and drain the water. First, pour half of the white bean jelly, add some fruit, and then pour the other half.