1, prepare materials: 400 grams of mango meat, 12 grams of condensed milk, 300 ml of milk, grapefruit, 40 grams of sago, 100 ml of coconut milk.

2, the pot poured into the 500 grams of water, the water boiled and poured into 40 grams of sago, and then turn the heat to cover the lid and cook for 15 minutes, during which time to use a spoon at any time, do not stir a stir not to paste the bottom, when sago transparent inside a little white heart, turn off the heat and simmer for 15 minutes until the white heart disappears completely into a transparent shape. There is a little white heart when the fire off simmer for 15 minutes, until the white heart disappeared completely transparent, fish out with cool water to rinse cool and ready to use.

3, the ratio of coconut milk and milk is 1:3, 100ml of coconut milk add 300ml of milk, and then add 12 grams of condensed milk flavoring, mix well.

4, cool water in the sago fished out and drained, directly into the tuned coconut milk.

5, prepare a few mangoes, open the mango flesh into a flower knife. Make three straight cuts in the mango flesh and three horizontal cuts.

6, and then take out the mango meat, leaving a little mango grain spare, the rest to bring into the puree.

7, ready to cook the machine to beat the mango into puree, beat into a delicate shape.

8, the beaten mango puree into the blend of coconut sago and mix well.

9, put the spare mango grains into the bottled sago on top, put a little grapefruit garnish (no can also be) can be served!