1. The sago dew is boiled twice in boiling water, the first time it is half-cooked (the sago has a little white spot), and the cold water is removed, and the second time it is cooked until fully cooked.
2. Cut mango into pellets for later use
3. Peel grapefruit and take appropriate amount of grapefruit flesh
4. 2/3 mango, 50ml whipped cream, ice cubes are put into the food processor and beaten into mango puree
5. Spread a layer of sago dew on the bottom of the bowl, pour in mango puree, coconut milk, mango cubes, and grapefruit flesh.
Tips:1. Sago tends to stick to the pot, so it needs to be stirred constantly
2. Mangoes are recommended to choose large mangoes. The flesh is good for cutting, but the green mango I bought is also very sweet
