1. The sago is cooked in boiling water for about 20 minutes and there is a little white core. Turn off the heat and simmer for about 10 minutes until it is completely transparent.
2. The cooked sago is rinsed in cold water to remove the sticky starch, leaving clean and transparent sago grains.
3. Half of the mango is mashed into puree. If it is too dry, add a little less water, and cut the other half into cubes.
4. This one puts a little water when juicing, it's relatively fine, and the pulp is very finely beaten
5. This one has no pulp. The mango can be beaten thicker without adding water and puree. I personally prefer the taste without water. This one is made for my daughter without the pulp. I am afraid that she will only eat the pulp and not the sago. Strong mango aroma and great color!
Tips:Cook the sago for about 20 minutes, turn off the heat and simmer for about 10 minutes when there is still a little white core inside, until it is completely transparent and cooked.
