1. Fill a large pot of water, boil the water on a high fire, and then pour the sago.
2. As soon as it falls, a stream of water will rise. Remember to be careful not to get too close. Cover the pot, simmer for 15 minutes on high heat, turn off the heat and simmer for 10 minutes.
3. Put the mango and milk into the blender.
4. Stir and break it and put it in the refrigerator.
5. Pour out the hot water and strain the cooked sago into edible ice water.
6. Filter it out again and the sago is done.
7. Pour out the chilled mango puree, add sago to the mango puree, stir and mix well.
8. Put mango diced, grapefruit and rosemary (not enough mint, rosemary to make up) for decoration, and the poplar twig nectar is ready.
1. The mango I bought this time is not that ripe, so the color does not look very dark.
2. The prepared poplar twig nectar can be topped with coconut milk or whipped cream according to your own taste. It is also very delicious.