1. Prepare the materials
2. Put an appropriate amount of water in the pot and boil
3. After the water is boiled, put the sago in the pot and cook for about 40 minutes (I use large sago, it will take longer to cook, if you use small sago, it will take about 25 minutes), and cook the sago Use a spoon to stir from time to time to prevent the sago from sticking to the pan
4. Cook until there is a little white core in the middle of the sago, then turn off the heat
5. Cover and simmer for 10 minutes until the sago white core does not become transparent
6. Pour the braised sago into the sieve, rinse under running water to remove the viscous gums. At this time, the sago is in the shape of transparent round particles. Then immerse the sago in the ice water prepared in advance and set aside
7. Peel the mango and take the flesh, cut into 1 cm cubes, set aside a small part of the mango for garnish
8. Pour the diced mango into the food processor
9. Add appropriate amount of milk and sugar
10. Use a food processor to beat into a uniform mango puree (if you like a thinner one, you can add more milk)
11. Mix the beaten mango pulp with sago, stir well, (if you think the mango pulp is thicker, you can also add a little milk to dilute it and mix well), put it in the refrigerator for half an hour
12. When eating, you can sprinkle a little mango diced meat on the surface for garnish
13. The mango is fragrant and sweet, and the sago is chewy and delicious
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Tips:1. The sago must be opened in an underwater pot, and the sago should be stirred with a spoon from time to time when cooking the sago to prevent the sago from sticking to the pot;
2. Rinse the boiled sago with cold water, and then immerse it in ice water. The sago produced in this way is more chewy and chewy;
3. The amount of white sugar should be increased or decreased according to the sweetness of personal preference;
4. If you think the whipped mango pulp is too thick, you can add a little milk;
5. Put the prepared mango and sago in the refrigerator for half an hour for better taste.
