Mango Sago
1.
The raw materials are ready. Mango chooses the ripe fruit to have the best taste and sweeter taste.
2.
Bring the water to a boil, then pour sago, cook for about 20 minutes, turn off the heat and cool for about 3 minutes
3.
Drain the sago again, and pass it over with cold water. Put it back in the pot and boil it, pick it up and let it pass in cold water
4.
Take one mango, dice the mango flesh and set aside.
5.
The remaining pulp is pureed with a juice machine. Without a blender, you can put it in a bowl and mash it with a spoon.
6.
Pour the puree into a bowl with sago (a crisper is also available).
7.
Then pour in coconut milk
8.
Finally add the diced mango. If you are not in a hurry, it will be more delicious after being refrigerated
Tips:
1: The taste of fruit is very important. Choose ripe fruit for mango!
2: Boil the water in the pot and pour the sago to start cooking. After cooking for about 20 minutes, remove it and rinse with cold water before re-cooking. Repeat this twice for the sago to taste the best.
3: Coconut juice is already sweet, so I didn't add sugar or honey. Whether to add it depends on personal taste.
