Mango Coconut Milk Sago

Mango sago is a more common and homely dessert, and you can almost see it in many dessert shops. And I prefer to make homemade at home. I think that if you make enough mango at home, you can put as many mangoes as you like, add milk to milk if you like, and add honey if you like honey. My family likes coconut milk the most. The rich aroma of coconut milk can easily arouse the appetite.

Self-made, another advantage is that it is economical and affordable. I used 50 grams of sago, plus mango and coconut milk, and produced 3 large bowls. The family of three ate them beautifully. The cost is only 10 yuan. If you go to a dessert shop, the three bowls can have such a beautiful price, and the ingredients are still sufficient, you can cook more and put in the refrigerator on summer weekends, and you will have desserts when you come home from get off work.

If you, like me, like to make homemade desserts at home, then let’s look down and share how to cook sago. It seems simple, but there are still some tips that need attention. Because one is not careful, it will be boiled, or the cooked sago is too soft and not chewy.

First, wash the sago with cold water first.

Second, boil a pot of boiling water. When the water is boiling, add some sugar, so that the sago boiled has its own sweetness. Another advantage of adding sugar is that it won't float. Put the sago only when the water is boiled

Third, the sago should not be cooked all at once, otherwise it will taste bad. Stir while cooking over medium heat. Cook for about 10-15 minutes. Turn off the heat immediately when there is only one white spot left in the middle of the cooking. Cover the pot and simmer until it is completely transparent.

Fourth, the braised sago should be simmered in cold water several times immediately, and then soaked in cold water for a while. This kind of sago tastes flick.