Mango coconut cake
By VicentaLakin
And when it comes to cold cake, it's the most popular one, with a pile of gold and yellow and snow, and it's so tempting, it's a bite, it's a fragrance of milk, it's ice, it's fresh and it's thick, it's so sweet that you can't eat it over and over and over, it's like a summer break。
Recipe Recommendations
- mango 300 grams
- coconut milk 100 grams
- condensed milk 60 grams
- pure water 130 grams
- gelatin powder 20 grams
- sweetening
- half an hour
- ordinary
Steps for Mango coconut cake
1
Get ready to eat, and pure water can be replaced with milk, and it'll be stronger。
2
The glitting powder and 30 grams of clean water were evenly mixed and the water was melted into liquid backup。
3
Mangos go to the skin and get about 250 grams of meat. It's okay to have mangos all the way out。
4
PUT MANGO MEAT IN THE ORIGINAL SKG JUICE MACHINE, PRESS POSITIVE
5
Squeeze the mango juice, take out 200 grams of mango juice。
6
Combination of coconuts with remaining pure water is followed by condensation。
7
The liquid glydidine is separated in two pieces, and the mango juice is evenly mixed。
8
The cuisine is coated with oil, and the mango and coconut-flavored condensed in the freezer。
9
Take out the second layer and freeze condensation, if any, until it's full, about four layers, and then put it in the freezer for an hour。
10
IT'S VERY, VERY, VERY HOT, AND IT'S A WHOLE BODY。