1, mango is cut in half, then cut into small squares, and the skin is lifted, so it is easy to take out the pulp;

2. Prepare all raw materials for standby;

3. Stir 3/4 mango meat into mud, and dice the rest for later use;

4. Add white sugar to the milk and heat it to about 85 degrees with low fire. Add white sugar and stir evenly.

5. Pour in the gelatine powder and stir to dissolve it;

6. After the flameout, put it into a large container and spread it to cool, add cream and stir evenly;

7. Pour the mango puree and mix well;

8. Sieve all the mixture;

9. Pour into the prepared container;

10, put it in the refrigerator for cold storage1~ 2 hours, and then cut the mango meat into cubes and put it on it when you take it out to eat.