Ingredients: 1 mango, Lancashire high-calcium skim milk

Accessories: 1 spoon condensed milk, 2 tablespoons of cold flour powder

Production process:

1, open the box of Lancashire high-calcium skim milk, pour into the milk pot, turn on the heat and cook until bubbling; when cooking the milk, do not turn on the heat, so as to avoid the milk overflowed the pot.

2. In the milk pan, pour in 1 tablespoon of condensed milk and stir well to adjust the sweetness of the milk. If you don't have condensed milk, you can also add sugar directly.

3, turn off the heat, pour the boiled sweet milk into a prepared glass bowl, add 2 tablespoons of cold flour powder, gently stir well, then cover with plastic wrap and put into the refrigerator for half an hour.

4: Rinse the green mango, peel off the skin, and cut the mango into small dices with a knife.

5. Take out 1 small bowl, add 1 tbsp sugar, 2 tbsp coolant powder, rinse with boiling water, mix well and let it cool until not hot.

6. Remove the curdled milk chowder, tear off the plastic wrap and sprinkle the diced mango on the surface of the milk chowder, then pour in the stirred sugar chowder mixture, then continue to cover with plastic wrap and place in the refrigerator to chill for half an hour. If the temperature is not too high, you can also just put it indoors, usually leave it to stand for about 1 hour, it can be completely congealed.