1. Prepare all materials.
2. Boil the water in the pot on high heat, add the rinsed sago and cook for 15 minutes, stirring occasionally to prevent sticking to the pot.
3. Cook until the sago is transparent on the outside and there is still a clear white core inside. At this time, remove the sago and wash off the mucus on the surface of the sago with cold water.
4. Add water to the pot again, boil, and add sago.
5. Boil until the sago is transparent, put the sago in cold boiling water to cool thoroughly, remove and drain the water and put it in the refrigerator.
6. Take half of the red grapefruit and peel it off and put it in the refrigerator.
7. In the process of cooking sago, the mango can be processed well, and the mango can be peeled and cored.
8. Cut 1/3 of the mango into small cubes for later use, and put 2/3 into the blender.
9. Pour in the milk, coconut milk, condensed milk, and whipped cream, stir evenly to make a puree, and refrigerate.
10. Put the sago in the small cup first.
11. Add the beaten mango puree.
12. Stir well.
13. Add grapefruit pulp
14. Add diced mango
15. Finished picture
16. Finished picture
17. Finished picture
18. Finished picture
19. Finished picture
20. Began to eat
Tips:1. When cooking sago, stir it from time to time to prevent it from sticking to the pan.
2. To boil sago, you need to cook it twice and cool it down, so that the cooked sago will be crystal clear and have a smooth texture.
3. Grapefruit is more sour, you can substitute Shatian or red grapefruit if you don't like it.
4. The prepared poplar twig nectar needs to be refrigerated before eating, and the refrigeration time is not less than 30 minutes, so that the taste will be better.
Buy on JD
Buy on Amazon