1. Cook for about 15 minutes. When you see a bit of transparency, remove it, pass cold water twice, and cook again. When there is a white spot left in the middle, turn off the heat and simmer for about 5 minutes. Remove, soak in cold boiling water and set aside. (You must always pay attention, and stir it every time to prevent the sago from sticking together)
2. This is the state of Sago who has crossed the water for the first time
3. Try your best to peel out all the pulp (mango cuts both sides along the core, 3 and 4 knives horizontally and vertically, it is easy to peel the beautiful pulp), cut the square and the chaotically, and divide into them. Two bowls.
4. Put the leftover mango into the juicer, add an appropriate amount of milk (I added 3/2 of the mango flesh milk into it), and then squeeze and squeeze it~
5. Add a layer of step 3 milk mango puree, add sago on the left side of the second layer, add a large piece of mango flesh on the right, and pour the remaining milk on the top layer. The beautiful and delicious mango sago is finished, scoop it up There are surprises below! (The order can be decided by yourself, I think it’s pretty good, quack~~)
