1. After preparing the ingredients, wash the gelatine slices with cold boiled water, soak in the frozen coconut milk, soak it softly and set aside.
2. Cut out the mango flesh with a knife, and cut a small amount of the better-colored parts into grids for use.
3. Add sugar and condensed milk to the remaining pulp and puree it with a blender. I don't have a mixer. I hammered it with a rolling pin and broke it with a whisk.
4. I probably graded it this way, and then picked out the larger ones. Friends who have a blender can make a more delicate puree.
5. Distribute the whipped cream over ice water to six points. The lines will appear just after the stroke, but they will not disappear immediately.
6. Pour the puree into the whipped cream and mix it evenly. Then pour it into a mousse cup.
7. Wait for the mousse cup to freeze for 20 minutes and take it out. Spread the chilled coconut milk evenly on it with a spoon. (Be careful not to fall directly, so as not to break the bottom layer and lose the layering effect.)
8. Finally, spread the pulp that was previously cut into grids evenly in the middle of the cup noodles and put it in the refrigerator for 4 hours before eating.
9. Fresh and sweet taste, you deserve it~…^@^
