1. Prepare the tart crust, whipped cream, pure milk, condensed milk, soft white sugar, egg yolk, low-gluten flour, and mango for use. Wash the mango and cut it from the middle
2. Use a knife on the pulp, draw a cross knife, then push up with your hands, remove the pulp with the knife, and put it into the frozen egg tart skin
3. Put the pulp evenly into all the tart skins, and pour whipped cream, milk, soft sugar, and condensed milk into a metal container
4. While heating, stir until the sugar is completely melted, put in the cold tart water, add two egg yolks
5. Sift in low-gluten flour and mix well
6. Sift the tart water, pour it into the tart crust, 8-9 minutes full, preheat the oven to 220 degrees, 20 minutes, and bake the penultimate layer.
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