1, ingredients: mango meat 200 grams, 200 grams of coconut milk, 60 grams of white sugar, 50 grams of gillette.

2, the custard slices soaked in ice water for 10 minutes, soften and spare.

3, mango peeled and cored, mango meat into the cooking cup.

4, add 25 grams of softened giletto slices together.

5. Use a cooking cup to break up the pieces and set aside.

6: Add 10g of sugar and mix well (in a heat-resistant bowl of your choice).

7, heat over water to melt standby (heat over water: a large pot of water to boil, put the mango paste pot into the water to heat and melt).

8, the remaining 25 grams of jerry canes add the remaining 50 grams of sugar, add coconut milk.

9, and mango paste as in water heating and melting standby.

10, clean bowl, brush oil, a layer of coconut milk refrigerated until solidified (about ten minutes) a layer of mango, repeated until the paste all poured, over and over again about 10 times.