Ingredients: 300g of mango, 100g of light cream, 100g of pure milk, 5g of granulated sugar, 2 slices of gillette.

1, the slices of custard softened with cold water, fished out and drained for spare.

2, the cut mango diced into the cooking rod measuring cup into the puree.

3, beat the fine mango puree.

4, with a laminating bag about 100g of mango puree, squeezed into the ice compartment into the freezer to make a flow, the height of the mango puree can not exceed the height of the mold.

5: After heating the milk, add the softened custard tablets and stir until the custard tablets are completely melted, then add the mixture to the mango puree in several batches and stir well.

6. Whip the light cream with an electric mixer until slightly thickened, pour the whipped light cream into the mango puree and mix well.

7: Pour the prepared mango mixture into the mold about 1/3, and put it into the freezer for about half an hour.

8: Remove the frozen mango streamers and place them on top of the frozen mango mixture.

9: Pour in the mango mixture to cover the center, shake gently to cover completely, and place in the refrigerator for 4 hours.

10, flow heart mango moon cake finished.