1. One wild big mango.
2. 150 grams of coconut milk.
3. Bring the sago to a boil and cook for 15 minutes on medium heat.
4. Pour the cooked sago into a bowl. spare.
5. Cut the mangoes and add coconut juice to the juicer.
6. Serve with red dragon fruit, add taro balls, mango balls, and purple sweet potato garden to garnish.
Tips:1. When cooking sago, remember to boil the water before adding the sago, simmer for 15 minutes and let cool.
2. Choose wild mango without ripening agent, so add coconut milk and a little sugar.
