How to make, mango sausage vermicelli:

1, all ingredients.

2, with cold water to open the white cold noodles into no powder tartar shape.

3, pour the coconut milk into the pot, add sugar, boil and pour the white cold water from step 2 until boiling.

4, boil the coconut water after a little cool, pour into a rectangular mold, about 2mm thick, almost, to be cooled and solidified is the coconut rice noodle skin.

5. Peel the mango and cut it into chunks; squeeze the pulp near the core of the mango into a mango sauce and set aside.

6, take a piece of mango and put it in the center of the rice noodle skin, roll it up into mango rice noodle.

7. Roll it up.

8: Drizzle mango sauce on top of the mango rice noodle, and it's done.

9, intestinal noodle skin has leftover, can also be made into mango cold skin (mango juice + mango + intestinal noodle skin), put in the freezer to freeze, you can eat.