The ingredients are as follows: 500g cassava starch, 2 purple potatoes, half taro, red beans 1 bar, soybeans 1 cup, 5g lactone, mango 1 piece, 2 tablespoons sugar, and milk 1 bottle.

The specific method is as follows: Wash taro and purple potato, peel them, cut them into large pieces, steam them in a steamer, wash the red beans, put them in a rice cooker, cook the cooked red beans until they bloom, add a proper amount of sugar to the cooked red beans, and then evenly mix them into honey red beans for later use. Put the steamed purple potato and taro into a large pot respectively, add cassava starch in several times, and make dough by hand. Roll the dough into strips, cut into small doses, and add 5 grams of lactone to a little water.

Practice 2: Mango Cake

The ingredients are as follows: 1 eight-inch Qifeng cake, 400g light cream, 40g soft sugar, 1 mango and a little hawthorn sauce.

The specific method is as follows: Qifeng cake is divided into three pieces, 400 grams of whipped cream and 40 grams of sugar are sent to the decorative state, then the mango is washed, cut horizontally along the stone, cut into two pieces, cut into cross pieces on the cut two pieces of mango meat with a knife, don't cut through the mango skin, then take down the mango meat for later use, take a cake, smooth it with whipped cream, add diced mango, and flatten it with a scraper. Smooth one side of the cake, frame it with a mounting mouth, put diced mango in the middle, and then fill one side with a mounting mouth.

Practice 3: Mango Banji

The ingredients are as follows: 3 eggs, 50g low-gluten flour, 250g pure milk, 30g corn starch, mango, butter 10g and cream.

The specific method is as follows: put 3 eggs into a bowl, pour in sugar, stir well, pour in flour and corn starch, pour in milk and butter, stir well, filter the batter twice, preheat the pan and fry it into cakes, wrap mango with cream, then roll it on the egg skin and refrigerate!

Practice 4: Mango sago dew

The ingredients are as follows: 50g sago, 200g milk, 15g powdered sugar, 60g coconut milk, 20g whipped cream and appropriate amount of mango.

The specific method is as follows: put sago in clear water, pour off the water and cook a pot of clear water. Be sure to put the sago in a pot with boiling water, stir while cooking, and cook for about 10- 15 minutes. Cooked sago will become transparent. It doesn't matter even if a few nuclei are still white. After a while, it will be ripe and transparent. Take out sago. Add coconut milk, add whipped cream and stir well. Finally, remove the sago from the clear water and put it in a bowl and stir it evenly. Cut the mango into small pieces, and put the sago and mango in a container to eat!

Practice 5: Mango glutinous rice paste

The ingredients are as follows: glutinous rice flour160g, milk 240g, mango, corn flour 40g, sugar powder 45g, corn oil 25g and coconut milk.

The specific method is as follows: mix mango and other materials except coconut into a uniform paste, steam it in a pot, boil the water and steam it for 20 minutes, cool it a little, take out the steamed batter and make it into a ball. Prepare coconut and mango. Mango can be directly dug into balls or cut into pieces. Take a small portion of dough, press it into sheets, wrap it with mango granules, close it, round it, roll it in coconut, and paste it with coconut glutinous rice.