Mango Sago-crystal Clear Small Sago, A Source of Coolness in Summer

Mango Sago-crystal Clear Small Sago, A Source of Coolness in Summer

1. Bring the water to a boil, put the sago into the pot and cook on a low heat

2. Cook until there are small white cores in the sago, most of which are transparent. Turn off the heat and simmer for a while to make the sago appear transparent.

3. Drain the water in cool water for later use

4. Add 200g of mango cubes and 100g of yogurt to the food processor, and beat into mango puree

5. Pour the stirred mango puree into a bowl, then pour the drained sago into the mango puree and stir a little

6. Finally, decorate the remaining mango cubes and put it in the refrigerator for a while. The cool mango sago is ready.

Tips:

Precautions:

1. Soak the sago in cold water beforehand, it will cook better. If you don't soak, it will take longer. Boil sago on low heat, stirring constantly with a spoon while cooking, to avoid sticking to the pan.

2. The sago is boiled until there are white cores in the sago, and most of it is transparent and can be taken out. Do not cook for too long.

3. Mango can also be replaced with other fruits you like, such as: papaya, yellow peach, etc.

4. The prepared mango sago will taste better after refrigeration.