1. Prepare the ingredients
2. First break the fish film and place it in a container, add ice milk and soak it softly
3. Cut the mango and set aside
4. Pour the coconut milk and heat it slightly and stir well
5. Heat until the fish film is completely invisible
6. Take a six-inch heart-shaped abrasive tool, seal it with plastic wrap and put a layer of mango grains on the outside
7. Pour a little bit of whipped isinglass coconut milk juice, put it in the refrigerator for 10 minutes, and fix the bottom mango first
8. After the bottom mango coconut milk jelly is formed, add the remaining coconut milk juice and mango to the refrigerator and freeze again for 30 minutes
9. It can be demoulded after molding
10. Cut it into small pieces and start eating
