1. Prepare 50 grams of sago.
2. Bring the water in the pot to a boil, pour the sago into the pot, stirring constantly to avoid sticking to the pot.
3. Cook until there is a small white spot inside the sago, then turn off the heat.
4. Cover the pot and simmer until all is transparent, pour it into the strainer and rinse, drain the water and set aside.
5. The mango is peeled and diced into two portions, one portion is used for squeezing the juice, and the other portion is placed on the top of the drink at the end.
6. 200 grams of coconut milk + 400 grams of pure milk + 60 grams of white sugar.
7. Add appropriate amount of roses to the milk, boil until boiling, then turn off the heat, stirring constantly with a spoon.
8. Pour one portion of the diced mango into a mixing cup, add an appropriate amount of coconut milk and beat into a mango puree.
9. Pour the mango puree into the remaining coconut milk and stir well.
10. Add sago to the bottom of the cup first, then add coconut milk paste, and finally add diced mango and appropriate amount of chopped roses.
Tips:The sago water must be boiled before putting the sago inside. Never soak the sago in cold water. When the sago is boiled until there is a small white spot, you can turn off the heat and simmer until it is transparent and take it out. Rinse with water several times to avoid adhesion. The ratio of coconut milk to pure milk is 1:2, and the amount of sugar is 1/10 of the liquid
