1. Pour the cranberry juice and sugar in a small pot to heat up, turn off the heat and add the gelatin powder (1 package) and set aside to cool.
2. Use a mold to make a model of a small round sponge cake. (Refer to my sponge cake method: http://home.meishichina.com/recipe-130935.html)
3. Pour the cranberry juice into a 250 ml cup and add the sponge cake. Put it in the refrigerator at an angle.
4. Put the mangoes in a blender to dissolve
5. Take a small pot and heat the coconut milk and sugar.
6. Beat three egg yolks and add the melted mango
7. Add corn flour.
8. Pour 1/3 of the coconut milk into the mango eggs and stir while pouring.
9. Pour the stirred mango and egg into the pot and continue to stir until thick. After leaving the fire and waiting for the cold.
10. Take another large bowl and add 1 cup of heavy cream and 2 teaspoons of vanilla extract to make a cream.
11. Remove the frozen jelly from the refrigerator. Add mango eggs.
12. Put in peaches and lychees (any fruit)
13. Add the freshly whipped cream and spread it on the surface. Add a lychee and a mint leaf.
14. Finished product
