1. Dry the mango and cut it into small cubes.
2. Wash the cherry tomatoes in moderation.
3. The pedicle cross knife is convenient for peeling.
4. Boil the cherry tomatoes with an appropriate amount of water for 20 seconds.
5. Scoop into cold water.
6. Peel off the skin.
7. Put it in the cup.
8. Put a little water in the pot and melt the right amount of rock sugar.
9. Bring some red wine to a boil.
10. Hook in water starch, turn off the heat and let cool.
11. Use a small spoon to pour on the cherry tomatoes.
12. Sprinkle with diced mango and serve.
13. Finished product.
Tips:It tastes better in the refrigerator.
