Domango Balls

Domango Balls

1. Pour the caster sugar and water into the pot and mix well;

2. Boil on low heat until the caster sugar is completely dissolved, then boil, put the pot in ice water to cool;

3. In a separate pot, add water to a boil, put in small balls, stir to prevent sticking, cook until all floated and turn off the heat;

4. Remove the balls and put them in cold water to prevent adhesion;

5. Cut the mango in half, draw a cross knife, and then cut the mango from the skin;

6. Bring out some good mango cubes for decoration, and put the others in a blender;

7. Then add the boiled and cooled sugar water, mash the mango into a puree and put it in a bowl;

8. Spread the mango diced and drained small balls.

Tips:

1. Don't overcook the boiled dumplings, they are almost ready when they all float, and they will become mushy after cooking for too long;

2. Be careful when cutting mangoes. You can also take the mango flesh after peeling;

3. Boil the sugar with water to make the mango paste not too thick and make the taste better;

4. After the mango is mashed into a mango paste, you can put it in the refrigerator for a while, and the taste will be cold;

5. You can also put the cut mangoes in the refrigerator to freeze, and then use a blender to make a paste.