1. Put the custard crust in the refrigerator at 140 degrees in advance and bake for 20 minutes. After baking, the custard has a distinct layer and is crispy and scumming;
2. Take diced mango;
3. Pour the cream and sugar into the basin, and beat until smooth and grainy;
4. Put the piping mouth and whipped cream into the piping bag, and cut off the pointed part;
5. Squeeze whipped cream
6. Just decorate with an appropriate amount of diced mango on the spoon;
Tips:1. Pay attention to the whipping state of the whipped cream, avoid whipping, water and oil separation;
