poplar nectar
  • 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 sugar
  • 1

    Wash 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

  • 2

    Add water and sugar to a small soup pot, bring to a boil over low heat to make water with sugar, and let cool

  • 3

    Remove some of mango pulp and set aside; put other part in a blender, add rock sugar water and make a paste

  • 4

    Peel grapefruit and cut it into small pieces

  • 5

    Rinse sago with clean water, put it in boiling water and stir with a spoon so that it does not stick to pan

  • 6

    After most of sago is clear, turn off heat and run it through water, water from first pot is very viscous

  • 7

    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

  • 8

    Cover pot and cook until sago is completely translucent. Put sago in cold water, taste will be very Q, economical

  • 9

    Finally, evenly mix together mango paste, mango cubes, sago, coconut milk, milk and peeled grapefruit cubes. Done~