Zero Difficulty Homemade Mango Milk Cake

Ingredients:

3 small mangoes, 400ml of pure milk, 80g of mung bean starch, 50g of sugar.

Steps:

1. Mango cut into pieces and set aside, 400ml of milk with 50g of sugar, 80g of mung bean starch, mix well.

2. Pour the mixed milk starch paste into the pot, cook slowly over low heat, stirring constantly until thickened.

3. Spread the mango grains evenly on the mold, pour the cooked milk starch paste into the mold to cool naturally, or put it in the refrigerator for 2 hours.

4. After molding, invert out of the mold, cut strips and sprinkle with coconut powder to serve.

Tips:

"Stir" the milk starch paste when mixing well (to prevent settling), and keep stirring when cooking on low heat (to prevent mush).

I because it is naturally cooled, so the mango will not be completely solidified, so eat more fresh fruit flavor, if you want a more Q-bomb taste, you can put in the refrigerator for 2 hours before eating.