- March 09,2023
My ratio is that amount of coconut milk and milk is much more than amount of mango, so finished product is milky white~ If you cook a small amount and like pure taste of mango, use coconut milk and milk. The ratio is less~ Food is sometimes very casual if you like it...
Ingredients Mango, sago, yuzu, coconut milk (or condensed milk), milk, mountain sugarWash mango, cut in half along sides of core, cut flesh horizontally and vertically with a template knife, and then remove pulp along peel with tip of knife
Add water and sugar to a small soup pot, bring to a boil over low heat to make water with sugar, and let cool
Remove some of mango pulp and set aside; put other part in a blender, add rock sugar water and make a paste
Peel grapefruit and cut it into small pieces
Rinse sago with clean water, put it in boiling water and stir with a spoon so that it does not stick to pan
After most of sago is clear, turn off heat and run it through water, water from first pot is very viscous
For second time, put sago into boiling water and stir with a spoon at same time. Basically, sago is transparent and then turn off fire
Cover pot and cook until sago is completely translucent. Put sago in cold water, taste will be very Q, economical
Finally, evenly mix together mango paste, mango cubes, sago, coconut milk, milk and peeled grapefruit cubes. Done~
