Homemade sweet and sour mango sauce

Homemade sweet and sour mango sauce

Introduction:

"The favorite of all the fruits must be mango, an evergreen tree native to India. Mango is beneficial to stomach, thirst, diuresis, cholesterol reduction, prevention and treatment of cardiovascular disease, good for eyesight, and moisturizing skin. It is a beauty fruit for ladies. But it's better not to eat more than 200 grams of mango every day, because mango is a fruit rich in protein, and it's easy to be full if you eat more. I'm a hot and dry body. Mango is high in calories, and it's easy to get angry if you eat more. It's only an occasional appetizer! Last night, I made mango sauce, which was used to make mango crisp pie. I didn't expect that the mango pie was super delicious! Think about the custard tarts used to make jam should be quite good! A crisp thousand layer pastry with butter on the outside and a sweet and sour mango sauce on the inside. Take a bite and have a cup of Sri Lanka black tea. Life is full of sunshine and you feel very happy

Production steps:

Step 1: cut the mango into small cubes, add 200ml of water, then turn to low heat and continue to cook for 5 minutes

Step 2: mix corn starch with 30ml water

Step 3: add to the mango grains and continue to stir over low heat until the mango juice becomes thick

Step 4: turn off the heat, add sugar and salt to the mango juice, squeeze in lemon juice and stir until melted

Step 5: add the softened butter and continue to mix until the butter is completely melted. Then the mango sauce is ready and set aside

Step 6: take out the thousand layer pastry, roll it into small rolls and divide it into small squeezes

Step 7: dip one side with dry flour, and put the egg tart mold with flour facing up

Step 8: use two thumbs to evenly shape the egg tart skin into the shape of the egg tart mold, and the bottom should be a little thinner

Step 9: let the egg tart skin rest and relax for 15 minutes

Step 10: put the flabby egg tart skin into the baking tray

Step 11: take out the cooled mango sauce for use

Step 12: spoon the mango sauce into the skin of the egg tart, and fill it with 70%

Step 13: spoon in all the mango sauce bead tarts and put them in the preheated oven at 180 degrees for 15 minutes

Materials required:

Melaleuca: 1 portion

Mango: 200g

Corn starch: 10g

Fine granulated sugar: 80g

Lemon: a small piece

Butter: 15g

Refined salt: 1 / 4 teaspoon

Clear water: 200ml 30ml

Note: 1: mango to choose the skin delicate and dark color, such a fresh and ripe mango, do not pick a little green, it is not fully mature performance; for a little wrinkled mango peel, do not feel not fresh and do not choose, on the contrary, such a mango is more sweet. Although it has been stored for a period of time, the excess water is evaporated, and the sugar remains in the pulp, so the mango is the sweetest and the most lubricated at this time. 2: Mango paste should be cooled or refrigerated in the refrigerator until it is cooled. 3. Mango paste can be put into the egg tart at a full rate of 7%, so that the mango paste will not overflow the edge of the egg tart skin when baking. 4. Pinch the bottom of the egg tart skin as thin as possible, so that the bottom layer can be crisp without affecting the taste. 5. Jam can be prepared according to your favorite fruit, and water should be used According to the water yield of the selected fruit, the amount of corn starch can be increased if it is too thin. 6: If you use coarse sugar, you can add it when the mango is boiled with water. Fine sugar can wait until the mango juice is thick, and then add 7: the thousand layer crispy skin can be made when it's OK. Roll it up and put it in the refrigerator for refrigeration. When you want to do it, you can take it out to soften it. It can be preserved for about a week

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet and sour