1. First, take 1g of water and 5g of white bean jelly and stir it into bean jelly slurry, which is also called ice and ice powder.

2. Peel the mango and cut it into 1cm squares, and cut the yellow peach into the same size.

3. Boil 9g of water in a small milk pot, and slowly pour in the prepared jelly. The best ratio of jelly to fruit jelly is 1: 2. If you put too much water, it will take a long time to solidify, and the jelly will be too hard and taste bad without water.

4. Boil the white bean jelly for 2 minutes, then turn off the heat. If the taste is sweet, you can add some sugar to cook it together.

5. Wash the molds and cups filled with jelly in advance, blanch them with boiling water and drain them. First, pour in half of the white bean jelly, put in a proper amount of fruit, and then pour in the other half.