Red grapefruit1/4

5 mangoes

Coconut juice1box (245ml)

Sago100g

A little whipped cream

20 grams of sugar

The practice of poplar branch nectar

Dice mango, (four of which are about 300g pulp for fruit pulp, 1 piece for decoration). Steps for making poplar branch manna 1

Mix the pulp of four mangoes with coconut milk and white sugar, put them in a blender and stir them into coconut milk mango pulp, and put them in the refrigerator for later use. Step 2.

Boil water in a pot, add sago to boil for 1 min, cover and stew for 20 minutes, then take it out and let it cool. At this time, there is a little white poplar nectar in the middle of sago. Step 3.

While stewing sago, peel off the grapefruit and put it in the refrigerator for later use. Step 4.

Boil another pot of water, after the water boils, add the over-cooled sago, and continue to cook for 5 or 6 minutes until the sago is almost completely transparent and filled with over-cooled. Step 5.

Take out the mango coconut milk, mix it with sago, drizzle with a little light cream, and decorate with diced mango and shredded grapefruit to get the nectar of poplar branches. Step 6

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