Mango's fragrance

1

The rice powder adds the right amount of sugar to its taste

2

The water is used as a slightly moist rice noodle, and it's covered with a shampoo。

3

Mango with cream, milk, put together in a mixer to make mud。

4

Mango cream mud, hotter than boiling, shut down, put in freezer。

5

It's a rice noodle, swirled into little balls, about 0.5 centimetres in diameter。

6

Little pills are cooked。

7

Cooked little pills in cold water several times, put them in ice-cooled mango milk, cut a piece of lemon decoration, and when you eat them, mix them in the mango milk。

You can add a little extra sugar to the glutinous rice dough so that the sticky rice balls turn out sweet. The mango milk sauce doesn't need sugar, allowing the pure fragrance and sweetness of the mango to shine through. Once the mango milk sauce is mixed, it can be used directly after refrigeration; however, based on my experiments, heating it to a boil yields a better texture and eliminates the raw taste of the fruit. The cooked sticky rice balls must be rinsed several times in cold boiled water to wash away the surface stickiness, making the finished product smoother. Initially, the lemon slices were just for decoration, but when I was about to eat, I felt it would be a pity to throw them away, so I stirred them in. The result was a subtle sour and refreshing lemon scent in the final dish—it was a happy accident, and I highly recommend it!! I used a 1:1 ratio of cream to milk and added a bit more mango, resulting in a very thick sauce. Alternatively, you can omit the cream and use more milk for a thinner consistency.