material

Cream100g mango100g

Milk 100 ml sugar 10 g

5 5- 10/0g of gelatine tablets will do, and appropriate amount of mango and strawberry will be used as the base.

method of work

1. Cut mango into pieces. The method of cutting mango into pieces is taught in many places. Let's repeat it: parallel to the stone, cut a large piece vertically, and then use a knife to draw a grid on the flesh. Don't cut off the peel, and then push it from the peel to the flesh. Pieces of flesh will be ejected and cut off.

2. Take 100g mango and mix it with 100ml milk.

3. Soak the gelatin tablets in cold water, soften them, take them out and drain them in a small bowl, and put the bowl in hot water to melt the gelatin tablets. 5 g ~ 10 g of gelatine tablets will do. I used almost 7 g.

4. Pour the melted gelatin tablets into mango milk and stir well. If you find it troublesome to heat the gelatin tablets in water, you can also heat the mango milk slightly in the microwave oven, then throw the softened gelatin tablets in and stir until they melt. The same is true.

5. Mix 100g light cream with 10g sugar, beat with electric egg beater until 70% to 80% fat, add the mango milk prepared in front, and mix well.

6. Cut the unused mango into pieces and spread them on the bottom of the container at will. You can also add some other fruits such as strawberries. In a transparent container, for the sake of beauty, you can stick the fruit around the cup wall as much as possible, so that the fruit will not be completely submerged after the cream paste is poured, and the fruit can be seen through the glass, which is more beautiful.

7. Pour the finished product directly into the cup. If there are bubbles on the surface, just shake them a few times to break them. Put it in the refrigerator for at least 4 hours, and then it can be eaten after solidification.