Coconut mango cape
By VicentaLakin
It's time for mangos to come on the market. Sweet mangoes are the favorite of many. Mango can be eaten alive or made of salad or beverage sand, etc., and practice is widespread. This time, mango for dessert, fragrance, sweetness, love the smell of the summer
Recipe Recommendations
- black tea ye appropriate amount
- fresh mango a
- white jelly 10 grams
- coconut juice a can of
- water 300 ml
- white sugar appropriate amount
- sweetening
- cook
- half an hour
- simple
Steps for Coconut mango cape
1
Preparation materials
2
Mango to the core
3
Mango to the core
4
2 Cut the meat down to the ground。
5
Slice the meat into a little ding。
6
I'll use 100 degrees of hot water for the tea
7
We'll get tea and soup
8
The tea soup is cold
9
Put white powder in the soup pot
10
Add cold and red tea and white sugar
11
Heat while he's moving
12
When the mixture in the pot is boiled, the fire will be off
13
Let the white powder melt fully into the red tea mixture and pour it into the container, cool it down
14
It's cool and crosses. It's easy to pull back。
15
Put red tea in a cup of coconut juice, and put fresh mangodine on the mid-point。