Ingredients preparation: mango 1, jade bird high calcium skim pure milk.

Accessories: condensed milk 1 spoon, 2 spoons of bean jelly.

Production process:

1. Open a box of high-calcium skimmed pure milk of Bluefinch, pour it into a milk pan, and cook it on low heat until it bubbles; Never turn on a big fire when boiling milk, lest the milk spill out of the pot.

2. Pour 1 tbsp condensed milk into the milk pot, stir well and adjust the sweetness of the milk. If there is no condensed milk, you can also add sugar directly.

3. After turning off the fire, pour the cooked sweet milk into the prepared glass bowl, add 2 spoonfuls of bean jelly, stir gently and evenly, then cover with plastic wrap and put it in the refrigerator for half an hour.

4. Wash the green mango, peel it and cut it into diced mango with a knife.

5. Take out 1 small bowl, add 1 spoon of white sugar and 2 spoons of bean jelly, pour into boiling water, stir thoroughly, and cool until it is not hot.

6. Take out the condensed milk bean jelly, tear off the plastic wrap, sprinkle diced mango on the surface of the milk bean jelly, then pour in the stirred sugar juice bean jelly solution, then continue to cover the plastic wrap and put it in the refrigerator for half an hour. If the temperature is not high, it can also be placed directly indoors and allowed to stand for about 1 hour to completely coagulate.