The specific method is as follows:

1. Boil the water first, then put the sago in, and keep stirring with a spoon to prevent adhesion.

2. Cook on high fire for 5 minutes, and then continue to cook on low fire.

3. Cook for another 5 minutes, then turn off the fire, cover the pot and stew for 10 minutes. Then open the lid and stir. At this time, you will find that it is basically transparent. If there are any opaque ones, let's be bored for a while.

In fact, the main component of sago is starch. When starch dries, it will absorb water very slowly. Putting it in the pot for a while means that sago will fully absorb water and then become transparent.

When everything is transparent, take it out with a hedge and rinse it with cold water. The glittering and translucent sago is ripe. Then make mango sago with mango sauce and coconut milk and put it in the refrigerator for several hours. It's really cool to take it out and eat it in hot summer.