1. Prepare ingredients.
2. Cut the mango into small pieces, put in a bowl and add white sugar.
3. Stir well and marinate for an hour.
4. Simmer on a low heat, stirring constantly with a spoon, cook until thick, squeeze in half of the lemon juice, then turn off the heat, the mango sauce is ready, bottle it and put it in the refrigerator for use.
5. Remove the tin foil wrapper from the custard tart and scoop half a spoonful of mango sauce.
6. Fold the ends and gently press the seal.
7. Use a fork to press the seal.
8. Put a layer of tin foil in the baking tray, and place the sealed mango crisps on the plate.
9. Brush the surface with a layer of egg yolk and sprinkle with black sesame seeds for decoration.
10. Put it in the oven, up and down the tube, 180 degrees, 20 minutes.
11. Keep cold and serve.
12. Finished picture.
13. Finished picture.
Tips:It is best to buy egg tarts and use them, otherwise they can be used after being frozen in the refrigerator to soften them a little, otherwise they are a little sticky and difficult to remove the tin foil.
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