Ingredients: 50g sago, 300g clear water, 0/00g rock sugar/kloc-,20g whipped cream, 50g coconut milk and 260g mango puree.
Accessories: appropriate amount of mango.
1. Prepare materials.
2. Pour100g rock sugar and 300g water into the pot, boil until saccharified, and let it cool for later use.
3. Take a pot, put some water, boil the water, and put sago.
4. Heat and stir with medium and small fire (the purpose of heating and stirring is to prevent the bottom from being burnt).
5. When the sago is cooked until it is transparent around and there is only a little white in the middle, turn off the fire and simmer for 15-20 minutes.
6. Until sago is completely transparent.
7. After the sago is cooked, cool it with cold water, and then pour it into cold boiled water for later use.
8. Peel the mango and take the pulp.
9. Put some pieces into a blender.
10, beat the puree for later use.
1 1, and the other part is diced for use.
12. Mix mango puree with coconut milk, fresh cream, sugar water and sago, and refrigerate overnight.
13, add mango before eating.