The small beads inside the sweet mango glitter are like ice cubes, but they won t melt away. What th

Pickled mangoes. Ingredients: green mango, sugar, soy sauce.

Method 1: Peel the mango, remove the core and slice it.

2. Put it in a basket to dry for 30 minutes.

3. Serve in a jar! KEY STEPS! Put a layer of mango and a layer of sugar! Cover and leave for 1 hour after installation.

After an hour, the sugar has basically melted, and the aroma of mango has wafted out. Open the lid and pour in the light soy sauce, the amount is good, and the mango can be submerged!

It can be eaten after 24-48 hours, and it tastes even better if you put it in the refrigerator!

Milk mango pudding.

Ingredients: 2 Tainon mangs, 200ml golden diamond cream, 1 cup (100g) of yogurt, 2 gelatin slices.

Method: 1. Peel and take the meat of one mango and beat it with a blender for later use, and the other peel and take the meat and cut it into cubes;

2. Soak the gelatin tablets in cold water and pour out the water, add 2-3 teaspoons of hot water and stir evenly for later use;

3. Add the golden diamond cream to the mango puree, beat evenly with an electric whisk, pour in the yogurt and continue to beat evenly, pour in gelatin water and stir evenly, then pour it into a container, wrap it in plastic wrap and put it in the refrigerator for more than 6 hours to set. Refrigerate and set to set, take out and serve.

Shredded coconut mango parfait.

Ingredients: 2-3 large mangoes (about 500g), 100g of sugar, 80-100ml of water, 200g of glutinous rice flour, 70g of shredded coconut.

Method: 1. Peel and cut the mango into cubes and stir into puree, mix the sugar and boil and dissolve, add glutinous rice flour and flour, mix and stir evenly;

2. Pour in the mango puree, stir evenly, steam over high heat and steam for about 1 hour;

3. Put it in the refrigerator for more than 6 hours after cooling;

4. Take out the cut pieces and roll them evenly on the shredded coconut.

Mango, coconut milk, sago, red beans crushed ice.

Method:1Sago, hot water in the pot, boil and pick up, set aside;

2.Red beans, boil in water for about 2 hours, then pour out the excess water, add syrup, and set aside;

3.Fruits should be picked fresh, peeled, pitted, cut into small pieces, then soaked in salted water, set aside;

4.Coconut, crush with a stirrer, separate the dregs, just water, add a small amount of flower milk, make it more fragrant;

5.Finally, all the ingredients are mixed, and the Mansian coconut milk and red bean ice are completed;

You're talking about sami.

1.The sago should be boiled until you see a little white in the rice grains, and then immediately scoop it up and put it in cold water, so that the sago will be more chewy.

2.Soak fresh fruit in salted water to preserve the freshness of the fruit.

3.Here it is recommended to go to the supermarket to buy vacuum-packed red beans that have been cooked, so that the taste of red beans is better.

You're talking about sago.

The crystal beads in Hong Kong desserts are manna jelly instead of sago, which is made with tapioca flour.

Taro mango sago dew, mango cake, mango yogurt purple sweet potato puree, mango cheese mousse cake, mango lily glutinous rice balls, fragrant mango smoothie, mango milkshake, mango pudding, mango jelly, hide the egg tart... There are many ways to do it. I hope to adopt it.

Oh, the fear of women entering the rivers and lakes will not be with you hello card.

Ingredients: two medium-sized mangoes, a small package of quick-frozen balls, half a measuring cup of sugar, and half a measuring cup of waterBring the water to a boil in the pot, put the quick-frozen dumplings in, stir with a spoon to prevent them from sticking, and cook over medium-low heat until the dumplings float.

2.Scoop up the balls and put them in cold boiled water and set aside.

3.Take half a cup of sugar and half a cup of water, put it in a pot and cook until all the sugar is melted 4Cool the sugar water and set aside.

5.Peel the mango and cut into cubes.

6.Save a portion of the diced mango in full shape for later use, pour the other diced mango into a blender, and pour in the cooled sugar water together.

7.Stir into a mango puree.

8.Pour out the mango puree and put it in a container, sprinkle with mango cubes, then take out the boiled dumplings and drain them and put them on top.

Glutinous rice, some of which are starchy, are usually frozen, and definitely not sago.

Glutinous rice dumplings and fruit soup are generally put in.

Large supermarkets sell sago, cook it yourself at home, clean and hygienic!

Here are 3 types of mango desserts.

The first: mango oat dessert.

Ingredients: 2 mangoes (diced), 1 cup of cooked oats, 1 cup of fresh milk

3 tablespoons lemon juice (forgot to buy it so I didn't put it),

Appropriate amount of raisins (forgot to buy the result with a plum instead), sugar to taste.

Method:1Oats Fresh milk is cooked together over low heat until the oats are cooked, I don't have a small glass so I use a small bowl instead, and put it in the freezer after cooling.

2.Boil mango jam, mango, lemon juice, sugar to taste, water to taste, cook straight mango over low heat until soft.

3.Take out the oats you just had, add the mango jam, sprinkle some raisins at the end, and you're done!

The second: chilled mango sago dew.

Ingredients: sago, mango, water man, syrup.

Method] 1) Pour into a pot and add water to simmer until the sago becomes transparent.

2) Peel and seed the mango and cut into cubes. Puree the portions separately in a juicer.

3) Cut other ingredients into cubes and prepare them.

4) Take a large bowl, add the water and mango cubes, and then put ice cubes on top.

5) Top with sago, syrup, and top with mango puree.

6) If you want to eat it cold, it is better to put it in the refrigerator to chill it.

The third type: Thai sweet glutinous rice mango.

Ingredients: 300 grams of short grain white rice (glutinous rice), 475 ml of water, 355 ml of coconut milk, 200 grams of sugar, 3 grams of salt, 120 ml of coconut milk, 10 grams of sugar, 2 grams of salt, 8 grams of tapioca starch, 3 mangoes, peeled, pitted, sliced, roasted sesame seeds 9 grams.

Method:1Put the rice and water in the rice cooker and bring to a boil over the fire. Cover the pot, reduce the heat to low, and cook until the water is absorbed, about 15 to 20 minutes, and the rice is ready.

2.While cooking the rice, put 355ml of coconut milk, 200g of sugar, 3g of salt into a spice pot and bring to a boil over medium heat. Then turn off the heat and set aside. Stir the cooked rice into the coconut milk mixture and cover. Set aside to cool for an hour.

3.To make the seasoning: Put 120ml of coconut milk, 10g of sugar, 2g of salt and tapioca starch in a small saucepan and bring to a boil over the heat.

4.Put the sticky rice in the ** and put the mango row on top of the rice. Pour the seasoning over the mango and rice. Garnish with sesame seeds and serve.

In summer, apples love to be eaten on ice, natural and delicious, preservatives, additives, and pigments are all on the sidelines!

Ingredients: 1 large mango and 1 cup of yogurt

Method: 1 Wash the mango, peel and cut into cubes, put it in a blender and break it 2 Put the mixture in an airtight container, put it in the refrigerator freezer for an hour and a half, take it out and stir it with a spoon, and then put it in the freezer to freeze to your favorite hardness

3 Garnish with some fresh fruits, diced nuts, and live candies.

4 If you don't have a blender, it's also delicious to cut it directly into cubes.

Squeeze mango juice! Add to shaved ice

It looks like a devil fruit!!