椰汁芒果腸粉伴黑糖蜜 Mango in Coconut Roll with Brown Sugar
用芒果整嘅甜品真係層出不窮，好似呢個芒果腸粉，甜品舖食絕對唔平，其實自己整就好簡單。厚厚嘅芒果肉加埋用椰汁做、滑捋捋嘅腸粉皮，仲有香甜嘅黑糖蜜，三重口感，滋味十足！就係想易捲啲，腸粉皮可以整厚少少，而且腸粉皮仲可以變身做「河粉」，配埋芒果汁做湯又係另一種食法。
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1黑糖及水拌勻，放入電飯煲中，按煮飯鍵 Stir well brown sugar and water. Then put it into a rice cooker. Press the 'Cook' button.
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2待煮好後，將取黑糖漿，稍為放涼後，加入蜜糖拌勻成黑糖蜜 Let cool after cooked. Then add honey and stir well.
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3糖、蒟蒻粉及水在鍋中攪拌勻 Stir sugar, glucomannan and water in a bowl.
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4加入椰漿，細火煮至微滾後熄火 Add coconut cream, boil it in low heat and then close fire.
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5將適量椰漿倒進平底盤內，輕輕搖動使椰漿變成薄薄的一層，放置2分鐘待其凝固 Pour some coconut cream into the baking sheet, and shake it mildly to make li flat.Leave it for 2 minutes until it sets.
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6芒果去皮取肉，成長方塊 Peel mango and take the meat, then cut it into a rectangular pieces.
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7將芒果肉放在已凝固的椰汁片上，用刮刀捲成腸粉 Put the mango meat onto a piece of coconut cream. Then roll it.
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8淋上黑糖蜜享用 Coat the rice noodle roll with brown sugar syrup. Enjoy.
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