1. First cut the dried mango into small cubes
2. After the butter has softened at room temperature, add powdered sugar and beat with a whisk until it is slightly whitish
3. Add the egg liquid in two batches. After each addition, use a whisk until it is completely blended with the butter
4. Pour in the dried mango and mix well
5. Sift in low-gluten flour and mix well to form a dough
6. Put the dough into plastic wrap and knead it into a long strip, put it into a mold to form a rectangular parallelepiped, or roll it into a cylinder and place it in a plastic wrap paper tube (with mold properties), freeze for 1 hour to solidify
7. After freezing and solidification, cut into slices with uniform thickness, put in a baking tray, preheat the oven to 170 degrees, 15-20 minutes, and take out when it is slightly colored in the last few minutes
8. Package after cooling
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