1. Sago cooking: Bring cold water into the pot and boil, add the sago, and cook for 5 to 6 minutes (stirring constantly during this time to avoid mashing the pot), turn off the heat, cover the pot, and simmer for five minutes. At this time, the sago is whole. Transparent state, rinse twice with cold water, set aside for later use
2. Prepare to cut mango cubes, not too big, small mangoes have a good mouthfeel
3. Prepare yogurt in advance: Sterilize the container with hot water, stir the container, and dry it, add 400ml of pure milk (pure milk is preferably with a protein content of 3.0 or more), add bacterial powder, stir well, and complete it after electrifying 6-8 hours Put it in the refrigerator and passivate)
4. Take the yogurt cup, add the mango cubes, then add the sago, coconut juice, yogurt, and finally put some mango cubes on the upper layer to complete. After I finished it, I put it in the refrigerator for another hour, and it tasted better with ice.
5. The finished picture, you can also add a small amount of condensed milk at the end to taste
