Mango 150g, sugar 30g, milk 100g, 200g of light cream, 5g of giletto

Filling: mango puree 50g, sugar 10g

Practice

1, giletto softened iced water standby;

2, mango pulp and milk into the cooking machine into a puree, and then strained into a Mango puree;

3, mango puree add sugar heating to sugar melting boiling off the heat, add the giletto, stirring until the giletto dissolved;

4, will be light cream and mango puree mixture stirred into the milk jelly liquid;

5, pour into the mold, into the refrigerator to freeze.