芒果千层糕的配方及做法,冰爽清凉,夏天首选
冰凉爽口的芒果牛奶千层糕,最适合夏天了,今天就给大家分享芒果牛奶千层糕的配方和做法
![](/wp-content/uploads/images/2023/12/04/1da044665cb14c39b2091965f42592ba~noop_wmijjaauzf1.jpg)
配方
牛奶 250克
芒果 2个
凉粉 24克
糖 30克
做法
![](/wp-content/uploads/images/2023/12/04/e0428b5b77b24f89a6a7422d083db216~noop_fj2ohogcb5e.jpg)
1、牛奶250克分成两份,芒果切开取芒果肉加80克水
![](/wp-content/uploads/images/2023/12/04/c6a15bf10cbb4032ab7ba74857bcf4f5~noop_tr0pu1nby0p.jpg)
2、将芒果肉打成糊并过筛,这样做口感滑嫩
![](/wp-content/uploads/images/2023/12/04/a90630edd1784c98a15ed6bdaaeebe3b~noop_te1fpnph1ie.jpg)
3、准备好的两份牛奶,一份芒果糊,分别加入8克凉粉和10克糖拌匀。
![](/wp-content/uploads/images/2023/12/04/b94a39921b4d48c6b5b81f0b300920f1~noop_nz5v1jzkwgo.jpg)
4、将拌好凉粉和糖的牛奶煮开
![](/wp-content/uploads/images/2023/12/04/798704e8cb2140e993a00ccd942fcf45~noop_4xehuokpk3q.jpg)
5、装进模具盒中盖上盖子,放冰箱冷藏20分钟凝固。
![](/wp-content/uploads/images/2023/12/04/5fd5dfa7aa3c46df934db37fd8f79774~noop_hmhmj23ptre.jpg)
6、再将加了8克凉粉和10克白糖芒果糊煮开,倒入己凝固的牛好模具盆中放入冰箱冷藏30分凝固。
![](/wp-content/uploads/images/2023/12/04/ee74c19c4e044f0b8ff1e637dc06024c~noop_4gnrqw1eifp.jpg)
7、倒入己凝固的牛好模具盆中放入冰箱冷藏30分凝固
![](/wp-content/uploads/images/2023/12/04/1153350651bf406b861e327b04fe7f66~noop_mrzsmjts3dp.jpg)
8、另1份牛奶加入8克凉粉和10克糖搅拌均匀并煮开。
![](/wp-content/uploads/images/2023/12/04/d6ddc7a7316b48689e62c9d50b650343~noop_rzmyjv3ucqk.jpg)
9、装进模具盒中芒果糊上放冰箱冷藏大约1小时凝固。
![](/wp-content/uploads/images/2023/12/04/c9dc864eeaa14d2e8a8d8628a8ff8e59~noop_xnr1nq4qgag.jpg)
10、盖好放冰箱冷藏
![](/wp-content/uploads/images/2023/12/04/8171715082534dc0a7b49f8ead25879b~noop_05tz2js12iq.jpg)
11、凝固好的千层糕脱模
![](/wp-content/uploads/images/2023/12/04/cdf04d8b440f42d589f4e466a0768612~noop_rlnupujaal1.jpg)
12、切块即可