1. Milk: 250ml 2. Mango: 2 3. Eggs: 2 4. Sugar: 20 grams 1. Add some sugar to the milk and cook over high heat. 2. Stir with a wooden spatula to dissolve the sugar, do not boil. 3. Pour the boiled milk into a clean container and let it cool to form a milk skin. 4. Separate the egg white and egg yolk, and beat the egg white. 5. Pour the cooled milk into the egg whites, leaving the milk skin at the bottom of the bottle, and stir evenly. 6. Filter the milk and egg white liquid once to make the finished product taste more delicate. 7. Pour the filtered milk and egg white liquid along the side into the container just now. 8. Wrap in plastic wrap, prick a few holes with toothpicks, and steam for 10-15 minutes. 9. Peel the mango and cut into pieces. 10. Pour the cut mango into the food processor. 11. Squeeze in lemon juice. 12. Add appropriate amount of cold water and stir into mango puree. 13. Finally, pour the stirred mango puree onto the steamed and cooled double-skinned milk. When the weather is hot, you can put it in the refrigerator to refrigerate before eating it to taste better