1. Prepare the ingredients
2. Boil the sago until it has no white spots and is transparent. Pick up some cold water
3. Cut mango into pieces
4. Pour the mango pulp into the blender and pour pure milk
5. Whipped cream
6. Take out the grapefruit pulp and set aside
7. Pour the cooked sago into the honey and mix well
8. Pour sago into a cup, pour mango milk, and add grapefruit pulp to the top to decorate
Tips:Tips for cooking sago:
Bring 1.3L of water to a boil, add 80G of sago, boil on high heat and change to medium heat. Stir while boiling to prevent sticking to the pan.
2. When the white spot in the middle of the sago becomes very small, turn off the heat for about 10 minutes.
3. Open the lid, the sago should be white and transparent small pearls, pour into the filter blue, rinse with cold water, you can make desserts.
4. The prepared poplar twig nectar can be put in the refrigerator and frozen for a while, and the flavor is better.
