Materials:

Biscuits 70g (digestive biscuits, breakfast cakes or Daniel biscuits are all acceptable), butter 30g, sugar 35g, whipped cream 200g, milk 50g, mango paste 250g(200g for Mu Si paste and 50g for Mu Si mirror), gelatin tablets 13g( 10g for Mu Si paste and 3g for Mu Si mirror), and mango granules are put in Mu Si paste for neutralization.

Practice:

1. Cookies are broken with a cooking machine. After 30g of butter insulation water is melted, they are poured into the biscuits, stirred evenly, compacted in a 6-inch mold and frozen in the refrigerator for later use.

2. Mud 250g mango with a cooking machine and divide it into two parts, one is 200g and the other is 50g.

3. Heat the milk and sugar, add the softened gelatin slices and stir well. Pour them into 200g mango puree and stir well.

4.200g whipped cream is distributed to 5, then poured into Mu Si paste and stirred evenly, poured into the frozen biscuit bottom mold, and frozen in the refrigerator for 30 minutes.

Add 3g gelatin tablets to 5.20g hot water, stir well, pour 50g mango puree, stir well, pour it on the frozen Mu Si paste, shake it gently and put it in the refrigerator for about 3 hours.

6. After refrigeration, slowly take off the mold and decorate it with mango pieces and some blueberries. The taste is really delicate and refreshing.