Boil dessert for the first time, use banana jam to test the water. Bananas are cheaper in summer and can be bought everywhere, even if they fail to make it, do n’t feel sad
|banana||One (about 1kg)|
|Mango||One (medium size)|
A handful of bananas, about one kilogram, peel off the skin, cut the banana into slices, and put it in the pot. I did n’t use a crusher because the banana itself was so soft that it slowly turned into mud during the cooking process.
Peel and core the mango, cut into small pieces and put in the pan
Sprinkle about 200g of white granulated sugar evenly, juice with lemon (one) (or squeeze by hand), stir quickly until the sugar /lemon juice is fully mixed and contacted with banana and mango
Marinate for about ten minutes, boil over medium heat until the sauce boils slightly, turn to low heat and boil for about 30 minutes, stirring constantly during it to avoid paste.
Put Baili liqueur, about 100g, and stir for 5-10 minutes
Boil until sticky, until pectin is precipitated, specifically when scooping down a spoon, it is not dilute liquid like water, nor completely solid, just a kind of glue in between