Mango Melaleuca is not bad. If you put cream, it will be delicious, but the calories will be higher. If you do, you need to prepare low-gluten flour eggs, mango milk cream, white sugar, low-gluten flour, corn starch and powdered sugar, sieve them, pour them into milk, and gently stir until there are no particles. Mix egg yolk and egg white thoroughly and don't send them away. Slowly add the broken eggs into the first step and stir well. After the butter melts slowly, add it into the third step, stir it evenly, and then filter it with a sieve. Flour particles and egg whites that are not evenly stirred in the filter screen can be scraped clean with a knife. To prevent waste, spread the skin in a pan and put it in the refrigerator for 20 to 30 minutes. When the dough is refrigerated, the cream is delivered, and the delivery in July and August is enough. Put the cream in the refrigerator and start cutting mangoes. After cutting the mango, take the skin and cream out of the refrigerator and prepare an eight-inch movable bottom die. You can start to put the mango with cream. There are two or three layers of skin and cream. After putting it away, you can start to put the mango in the refrigerator for two hours.