1. Take out the egg tart crust to thaw, wash and cut the big mango into cubes.
2. Wrap the mango cubes in the egg tart skin, pinch the seal tightly, and smear the beaten egg liquid on the seal, put it in the oven and bake at 180 degrees for 15 minutes.
3. After 15 minutes, take out the mango crisp, remove the tin foil, brush a layer of egg liquid on the surface, and evenly sprinkle with black sesame seeds.
4. Put the mango pastry sprinkled with black sesame seeds in the oven and bake for about 5 minutes. When the mango pastry is golden brown, our delicacy is complete!
