Mango Fishing
by chr3160860
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the mango into two halves along the core. Cut the pulp with a knife, then turn the pulp inward. Remove the pulp. I cut out the four largest pieces in each half and spare them.
2. Scoop out the remaining pulp with a spoon and put it in the juicer. Pour milk, coconut milk, sugar, and ice cubes to make it cooler. I am Mango: Milk: Coconut Milk: Sugar=150g: 240ml: 10g: 30g
3. Crush the mango flesh with a juicer, and stir until thick. The more foam, the better the taste.
4. Boil water in a small pot. When the water boils, pour the small sago. Stir constantly to prevent clumps and muddy bottoms.
5. When there are only small white spots inside the small sago, turn off the heat, and the remaining temperature will make the sago become transparent. Use cold water and set aside.
6. Pour sago and mango juice into the container. Arrange the mango pieces, and add some red grapefruit pulp or kiwi pieces.
