Mango Milk Sago
1.
Prepare the ingredients
2.
Put an appropriate amount of water in the pot, and put more water, because the sago is very absorbent and will gradually become swelling and sticky during the cooking process.
3.
Wait for the water in the pot to boil, pour sago
4.
Stir it with a spoon while cooking to prevent the sago from sticking to the pan; cook until there is a little white core in the middle of the sago, turn off the heat, then cover and simmer for about 10-20 minutes
5.
The braised sago grains are plump and completely transparent. If there is still a white core, you can extend the braising time or cook for a while
6.
Then fish them out with a colander, cool them twice in pure medium (or cold boiled water), then drain them and set aside for later use.
7.
Cut the mango into pieces, reserve 1/3 of the pulp for later use, cut 2/3 of the mango into small pieces and pour the milk into the food processor
8.
Squeezed into mango milk juice, this mango has a small core and a sweet taste. If you don’t like to eat too sweet, no sugar is added; if you like sweet, you can squeeze the juice with sugar or honey.
9.
Spoon a few spoonfuls of drained sago under the cup, then pour the mango milk juice; if you like ice, you can put it in the refrigerator for a while, the taste is even better! But don’t be too cold after autumn
10.
Finally, cut the reserved mango flesh into small cubes and put it on top, and mix it when you eat it.
11.
Have a taste: cool and relieving heat, Q elasticity and smoothness, good taste, high value, and rich nutrition.
Tips:
1. You must use boiling water to cook sago! boiling water! boiling water! The important thing is said three times.
2. In the process of cooking sago, stir with a spoon while cooking to prevent the sago from sticking to the pan.
3. Sago: There are large sago and small sago, which can be bought in supermarkets or online; it is recommended that everyone buy small sago, and use small sago for cooking sago, and small sago is easier to cook than sago.
