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1. Add coconut milk and rock sugar to the milk and cook to 80 degrees. Cover and simmer until the sugar melts. Then put it in the refrigerator for later use. If you don't need to refrigerate in winter. Not boiling milk is to avoid nutrient loss.
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2. Boil the sago until it is transparent, put it in a sieve and rinse it with cold water until it cools, then use drinking water once, and put it in the refrigerator in summer.
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3. Cut the mango in half, cut the pulp horizontally and longitudinally, cut out square pulp for decoration
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4. The rest weighing 230g is beaten into mango puree with a blender, then mixed with coconut milk, and sieved
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5. Add sago to the coconut milk and mango mixture and mix well. If the sago is lumpy, press it to loosen it. Then put it in a cup, add mango cubes and sugar decorations.
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Tips:Only then can make three picture cups. This recipe is thick, if you like thinner, you can add coconut milk.
