1. Pour the milk into the container, add 3 whole eggs, and mix well.
2. Add powdered sugar and stir well.
3. Sift the Xinliang low powder into the egg liquid.
4. Stir until there is no dry powder.
5. Dice butter, melt in insulated water, cool to warm, pour into the batter, stir well.
6. Sift the batter and put it in the refrigerator for half an hour.
7. Take a non-stick pan; heat it over a low heat for a while, then scoop an appropriate amount of batter into the pan, hold the pan with your hands, shake the batter, spread it out; fry on low heat until the batter is formed.
8. Make all the crusts one by one, wrap and refrigerate for half an hour.
9. Peel and core the mango and cut into cubes for later use.
10. Pour the whipped cream into a clean basin. After adding sugar, turn it at low speed and then at high speed.
11. Take out the refrigerated pie crust, take a pie crust with the smooth side up, spread a little whipped cream, and spread a layer of mango cubes.
12. Cover a pie crust, layer by layer, until all the pie crust is placed, put it in the refrigerator for half an hour to set.
13. Take out and cut into pieces and serve.
Tips:1. After the batter is adjusted, sieving can make the finished crust more delicate;
2. If there are many small bubbles in the batter after sieving, it needs to stand for half an hour before frying to avoid too many pores in the crust;
3. Use a small fire when the pancake crust is used, and the batter can be peeled off when it is formed;
4. The fried crusts are stacked one by one and placed in the refrigerator for half an hour after they are done;
