Ingredients

2 mangoes, 80g of low gluten flour, 75g of sugar, 250g of milk, 2 eggs (or 4 egg yolks),

1 tablespoon of cooking oil (or butter) (15ml), 300g of whipping cream (crème fra?che)

How to make it

1: Sift the low gluten flour into the milk. Sift the flour into the milk and stir well until no particles remain.

2. Add 35g of caster sugar to the eggs and whisk until the sugar dissolves.

3. Add the whisked egg mixture to the flour-milk mixture, then add the oil and mix well, and then sift the batter for later use.

4, will be non-stick pan heat, turn on low heat, no oil, will be a spoon (by soup with a spoon) batter into the pan, quickly turn evenly, one side of the frying after the flip. Use this to make all the batter into thin pancakes, which will make about 8.

5. Peel the mango, cut the flesh along the core, and slice lengthwise.

6. Add 40 grams of granulated sugar to the whipping cream and whip it with a mixer

(the cream will be in the form of curdled solid).

7: Take a sheet of pastry and spread a layer of cream batter in the center,

put another piece of mango strip and spread another layer of cream batter.

8: Finally, wrap the pastry into a quadrangle.