| food | Food type | Main Ingredients | Take time | Serve |
|
Thai |
Sweets | Fruit | 45 Min |
1 place |
ingredient
- 150 grams yogurt
- 10 grams of sweetened condensed milk
- 3 sheets gelatin sheets
- 10 ml hot water
- 10 cups frozen tart shells
- 100 grams of ripe mango
- 2 grams of edible flowers, 10 flowers
Preparation
- Place the dough on a baking tray and add the mung beans.
- Bake at 180 degrees for 10 minutes.
- Remove the mung beans and let it cool.
- Soak the gelatin sheets in cold water until they soften.
- Mix gelatin with hot water and stir until dissolved.
- Mix yogurt, condensed milk and gelatin.
- Scoop the yogurt mixture into the tart shells and refrigerate until the yogurt sets.
- Cut ripe mango into cubes.
- Scoop ripe mango onto the tart and decorate with flowers.
