1. Ingredients: 250g milk; 2 eggs; 100g low-gluten flour; 15g butter; 20g powdered sugar; 400g light cream; 350g mango pulp; 45g fine sugar.

2. Add one egg, 2 egg yolks and 30 grams of powdered sugar.

3. Beat evenly with a manual egg beater.

4. Add 200 grams of milk and stir evenly.

5. Sift in 100 grams of cake flour and stir evenly.

6. Add 25 grams of butter melted in water and stir evenly.

7. Sift the batter twice, wrap it in plastic wrap and refrigerate it for 30 minutes before use.

8. Heat a non-stick pan until it is 60% hot. Pour in a spoonful of batter and shake the pan gently to spread the batter evenly. Fry over low heat until the crust bubbles.

9. Use a wooden shovel to remove the halberd skin.

10. Place one layer of pie crust and one layer of plastic wrap. Fry all the pie crusts in sequence. Make the top crust slightly larger.

11. Dice the mango and set aside.

12. Beat the light cream and 25 grams of powdered sugar until 9 points and the texture will be obvious.

13. Take a piece of pie crust, apply a layer of cream, and spread a layer of diced mango.

14. Cover with a layer of pie crust.

15. Apply another layer of cream.

16. Spread diced mango and cover with crust until all crust is used up.