1. Prepared materials. (Simi forgot to take it, the supermarket sells it)
2. Boil water in a pot (a little more), pour the sago into it and cook.
3. Reduce the heat to the minimum, close the lid, and cook for about 20 minutes. (Stir a few times with a spoon during the period)
4. When cooking the sago, put the milk and 2 tablespoons of sugar in the pot, heat on a low heat until the sugar melts, turn off the heat, and pour out.
5. Pour the coconut milk (only one box) into the milk.
6. Then use a knife to cut out the pulp along the sides of the mango.
7. Take one of them and cut it with an oblique knife along the pulp.
8. Cut in the opposite direction.
9. As shown in the figure.
10. Isn’t it a beautiful mango flower?
11. Pick some of the more formed pulp and put aside, and the rest will be pureed.
12. I use a wall breaker, but I can also use a blender. Those that don't can be crushed with a spoon.
13. Peel the red grapefruit and take out the fruit pieces. (Grapefruit is a bit sour and bitter, you can skip this step if you don’t like it)
14. The sago can be boiled this way, turn off the heat and simmer for ten minutes.
15. Pour out and rinse with cold boiled water.
16. Put it in a container.
17. When eating, stir together the sago, milk, mango puree and mango diced, and you are ready! In the hot summer, refrigeration is better!
Tips:When cooking the sago, use a lot of water and keep stirring it to prevent it from becoming mushy.
You can add any combination of ingredients according to your preferences!
For heavy flavors, you can add some cream.
