1. Boiling pot of boiling water;
2. Let cool in a large bowl and set aside.
3. Sago, wash it out.
4. After the water boils, add sago and simmer for 15 minutes;
5. Turn off the heat, cover and simmer for 10 minutes;
6. Pour out and rinse with cold water;
7. Pour it into a pot of boiling water and cook slowly, stir with a spatula while cooking to prevent sticky bottom;
8. Repeat steps 4-5. After the sago white heart is removed and transparent, remove it in cold boiled water and put it in the refrigerator freezer to chill.
9. Heat the milk with rock sugar and coconut powder;
10. After melting, put it in the refrigerator freezer.
11. Mango, peeled and pitted, diced, and chilled in the refrigerator.
12. After 1 hour, mix the milk and sago well, divide them into bowls, spread the mango on the noodles and eat.
Tips:Sago is soaked in clean water for about 2 hours in advance, which can greatly save cooking time and reciprocating process; if ice cubes are provided, it can also save refrigeration time. You can also take half of the mango flesh, ice water, and sugar without milk to make mango juice in a blender, or just take a boxed mango juice drink, or use yogurt.
After trying it, I still like the taste of this approach.
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