Mango Sago

Mango Sago

1. Material Picture 8 Sago is simmered until it is transparent, and then it is too cool and white. 9 Put the mango puree and seal it in the refrigerator to taste better. If the sweetness is not enough, add some honey

2. Add water to the soup pot and boil it, add the sago to cook (the process needs to be stirred from time to time to prevent the pot from being mixed)

3. Cook the sago until a little white core remains in the middle, turn off the heat and simmer until completely transparent

4. Mango peeled to remove the pulp

5. Put the mango pulp into the soymilk machine, add a little ice water and press the juice button

6. Pour the beaten mango puree

7. The sago is simmered until it's transparent, and then it's cool and white

8. Put it in the mango puree, seal it with plastic wrap and put it in the refrigerator to taste better. If the sweetness is not enough, add some honey when eating.

Tips:

1 The process of cooking sago should be stirred from time to time to prevent it from sticking.

2 Coconut milk or milk is better. Mango can be replaced with other fruits, or you can save some and cut into small pieces and put on top. This is up to everyone's preference.

3 The sago can be directly soaked in pure water and put in the refrigerator after cooking. The fruit is also put in the refrigerator, and the squeezed fruit is reproduced when eating.

4Because this mango is pureed with water, when the sweetness is not enough, you can add some honey, or add some sugar when the mango puree is beaten.