1. Mango smoothie. First prepare fresh mango pulp, crush the mango pulp with a crusher, and then crush small ice cubes. Finally, put the crushed mango and smoothie into the crusher, add some honey and stir together. The last cup of refreshing mango smoothie is out

2. Mango Pancake. Crack the prepared eggs into a basin, add 35g of sugar and 250ml of milk and stir until even and the sugar is completely dissolved. Sift out the flour in a sieve and stir gently, but not too much. Add butter solution and mix well. Heat a non-stick pan over low heat, scoop a ladle of batter into the pan, and turn quickly to spread the batter thinly on the bottom of the pan. Fry into thin and even pancakes. Remove the pancakes and set aside to cool. Peel the mango, remove the flesh and cut into small pieces. Refrigerate the fresh cream for more than 12 hours, shake it out, pour it into a water-free and oil-free container, add white sugar and beat at medium speed until it is 80% creamy. Set aside. Take a thin pancake, spread a layer of cream batter in the center, put a mango strip, and spread another layer of cream batter. Wrap the pancake into a square shape.

3. The simplest way to eat it is to wash the mango and cut it from the left to right in the middle, remove the core in the middle, and then eat it with a spoon. This is my favorite way. , full of pulp and simple and hassle-free.