Poplar Branch Nectar

Name: Poplar Branch Nectar
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs Mango; 100g Sago; 1/2 grapefruit; 20ml Coconut milk; 50ml honey; Some drinking water

by Teacher Kong teaches cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Yangzhi Ganlu is a classic Hong Kong-style dessert made from mango, coconut milk, sago and grapefruit. The sweetness of mango meets the sourness of grapefruit, the fragrant and soft coconut milk is mixed with the rich fruity sweetness, the sago with a refreshing taste happily collides in the mouth, and the sweetness and richness and freshness of poplar twig nectar, don’t It's just a small bowl, but it combines a variety of highly nutritious fruits, and its nutritional value is much higher than other desserts. It is absolutely indispensable in summer!
Mango fruit contains sugar, protein, and crude fiber. The carotene, the precursor of vitamin A, contained in mangoes is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is loved by people, so it is known as the "King of Tropical Fruits".

Ingredients

3 pcs Mango
100g Sago
1/2 Grapefruit
20ml Coconut Milk
50ml Honey
Some Drinking Water

Poplar Branch Nectar

1. Bring half of the pot of water to a boil, pour in the small sago and cook for 15 minutes, stir with a spoon halfway to prevent the sago from sticking to the pot

2. Cook until there is only a small white spot in the middle, you can pick it up and rinse with cold water, you will see that the sago gradually becomes transparent, so that the cooked sago will be more Q-bomb.

3. Put the sago in the drinking water and set aside

4. Take out 3 mangoes, pit and cut them into a bowl, add in drinking water that has not been mangoed (ice cubes can also be added), and then add 50 ml of honey

5. Use cooking to make mango into mango juice

6. Use cooking to make mango into mango juice

7. Add 2 scoops of beaten mango juice (the ratio of mango juice to sago is 2:1). Stir evenly, the mango sago syrup is complete

8. Take a mango and cut it down along the core. You can freely grasp the inclination during the cutting process, because the size and shape of the core are different.

9. Cut the mango into three pieces, two pieces of pulp, one piece of core

10. Make a cross mark on the pulp with a knife, don't cut it to the end. Gently tap it with your hand, and the mango cubes will come out

11. Spread a layer of mango cubes on the mango sago milk, sprinkle with coconut milk, and add a slice of grapefruit flesh. The delicious poplar twig nectar is complete, and it tastes better when eaten in cold storage.

Tips:
1. Common sense of sago: It is best to use small sago, which is easier to cook; sago must not be cooked until it is completely transparent and then turn off the heat, otherwise the sago will be very soft and not slippery; the shelf life of sago is 4 hours , It will turn white if it absorbs too much water for a long time, and the taste is not good, so don't cook too much at a time, eat it as soon as possible.
2. When making mango juice, you can add frozen small ice cubes to make the mango juice more icy and taste better.
3. It is best to use coconut milk instead of coconut milk, as the coconut fragrance is more intense.