1. Cut out the flesh of 3 mangoes.
2. Take out the grapefruit pulp.
3. Add coconut milk, milk, sugar, and smash the mango chunks.
4. Pour into a bowl.
5. Cover with plastic wrap and refrigerate for several hours.
6. Add sago after the water boils and cook for about 15 minutes.
7. Cook until there is only a little white core, turn off the heat, cover and simmer for 30 minutes until transparent.
8. Take out two or three sides of cold water.
9. Put the soaked sago into the cup.
10. Pour in the chilled coconut milk mango.
11. Stir well. Put mango and grapefruit on it.
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