The daughter loves egg tart very much, so egg tart shells are often prepared at home. The egg tart recipe is simple, but as a lazy mom, I sometimes still find it troublesome. Until one time, I used egg tart shells and mango to make quick mango dumplings, which was highly praised by the whole family. So for several days in a row, I added mango dumplings to the afternoon snacks with a little more.

Mango dumplings are the name my daughter gave them, they are shaped like dumplings, but calling them mango pie sounds more upscale.

During the Chinese New Year, my daughter pestered me to eat mango dumplings, but couldn't find egg tart shells. After coming back from my hometown, I finally got to enjoy them. Every time I made mango dumplings, my daughter would come to help, and now this little girl can independently package mango dumplings. Homemade food is always extra fragrant. After frying, I don't bother to burn myself, grabbed one, wrapped it in paper, and blew it into my mouth.

The ingredients are simple,Just egg tart shells and mangoNo oven is required, using a flat-bottomed pan is perfectly fine.

The duality of mango

As a tropical fruit king, mango has always been ranked among the top three in the world's rankings of tropical fruits. Fresh mangoes can be used to make various sweets, juices, jams, canned goods, and dried fruits and candied fruits.

Mango has high nutritional value. Besides containing abundant juice, vitamins, and protein, it also contains abundant carotenoids and essential trace elements.

Although mangoes are delicious, many people experience allergic reactions after eating mangoes. This is becauseMangoes contain lethal proteins, excess gum, and aldehydes. These substances irritate the skin membrane and cause allergic reactionsTherefore,When eating mango for the first time, you can first eat a small bite, and if you don't have any allergic reaction within half an hour, you can continue to eat.

How to select small mangoes

There are many kinds of mangoes, and common small mangoes, imperial mangoes, fragrant mangoes, water chestnut mangoes, Katie mangoes, golden mangoes, Australian mangoes, and hummingbird mangoes are available in the market. Each kind of mango has its own characteristics, with different degrees of sweetness and fragrance.

However, I particularly favor small mangoes.

Although small mangoes are small in size, they have a lot of flesh and a small mango core, accounting for only 4-5% of the fruit weight. The color is golden yellow, the fragrance is rich, and the fiber content is extremely low. The sweetness is as high as 17% or more. Just by smelling the fragrance, you can be intoxicated. After taking a bite, it is tender and juicy, and delicious.1Look at the color: As the small mango matures, its color will changeRipe small mangoes are generally golden yellow

2Feel the skinGently pressing the skin should have elasticity, the softer the more ripe, the better.However, when the skin wrinkles, it means that it has been stored for too long and is not fresh.3Smell the fragranceRipe mangoes have a rich fragrance, and fresh mangoes have a faint fragrance or no fragrance, and there is a slightly green flavor.

How to store mangoes after buying them?Mangoes belong to tropical fruits, which are sensitive to cold, soIt's best to store them at room temperature and don't put them in the refrigerator.

It is best to eat them as soon as possible after buying them. Mangoes that have been stored for a period of time may appear with a few black spots and wrinkles. At this time, it should be eaten as soon as possible.

If you buy back mangoes that are still relatively green, you can wrap them with newspaper and put them together with apples in a zip-lock bag to accelerate the ripening of mangoes.Mango tart recipeIngredients preparation

Mangoes 3, egg tart shells 14

Cooking method

First step: centering the mango core, cut a knife along the mango core on both sides of the mango core, and divide the whole mango into 3 pieces, 2 pieces of mango flesh plus one piece of mango core.

Second step: draw a cross on the mango flesh, use your hand to flip the mango flesh out of the flower shape, and then use a knife to slowly cut the flesh of the mango

Third step: use a spoon to mash all the mango flesh.

Fourth step: tear open the egg tart shells, and when the egg tart shells start to soften but are not completely soft, quickly put them in with the mango flesh.

Fifth step: fill it with 5-8 parts full of mango flesh, then package it like making dumplings, fold it together, and pinch a little, and seal the two sides to stick together.

Sixth step: use a flat-bottomed pan, brush a thin layer of edible oil or butter, after the oil is hot, put the mango dumplings wrapped in paper into the pan one at a time, turn the heat to a small flame and slowly fry.

Seventh step: Because after frying, it's easy to fry it again when you flip it over, and you must use a small flame.

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