Poplar Branch Nectar
by Heart-cooking kitchen
Favorite
Difficulty
Easy
Time
5m
Serving
1
Poplar branch nectar
1. Cut the mango into sections and peel, cut into small pieces, peel off the grapefruit flesh, and take the passion fruit flesh for later use.
2. Boil the sago in a pot under water, boil it over cold water, and cook until it is completely transparent.
3. Put the appropriate amount of mango, coconut milk, sugar into the blender to make a coconut milk mango slurry and put it in the refrigerator for later use
4. Put the completely transparent sago into the container, add the iced coconut milk and mango syrup, stir well, and form a light cream garland shape.
5. Put in mango cubes, passion fruit pulp, grapefruit pulp, and put on a plate shape,
