1. Prepare all the ingredients, and the cream cheese will soften at room temperature.
2. Pour 130 grams of boiling water into one gram of tea leaves and soak them aside.
3. Take 50 grams of mango pulp and put it in the freezer compartment of the refrigerator to freeze.
4. Cream cheese, condensed milk, sea salt. Use a whisk at low speed to mix evenly until there are no particles in a smooth state.
5. Add pure milk in two batches to make a thinner paste.
6. Add the large cream all at once and mix well with a whisk at low speed.
7. Add the pulp, mix gently with a whisk, turn on the whisk and beat at low speed.
8. This is the state of the well-spent milk cover. A small amount of milk can be used to adjust the thinness of the milk cover, and the milk cover can be sent to a flowable state.
9. Add 50 grams of mango directly to the cup and mash it with a mashing stick to increase the taste of the fruit. If you don't have a masher, you can use a rolling pin.
10. Take out the mango from the freezer and put it in a smoothie cup. The tea is filtered directly into the cup, and ice syrup is added. Mix at low speed to make smoothie
11. Pour the mango tea beaten with hot peppers into the cup 7 minutes full.
12. Add in the durian milk cap, which has been whipped up in advance.
13. A cup of fragrant durian cheese milk tea is ready.
