Ingredients: sago, mango, coconut milk and grapefruit.

Seasoning: mint, braised pot.

Practice steps:

1. First preheat the stew pot.

2. After that, put the sago directly into the stew pot, add enough boiling water and stir to make the sago disperse.

3. Cover the saucepan immediately and simmer for half an hour.

4. Immediately after stewing sago, we first processed the mango, removed the neat mango grains in the middle for decoration, mashed the mango into coconut pulp mango paste with 250 ml coconut juice, and put it up with a big spoon for later use.

5. Peel off the pulp of grapefruit and rub it.

6. After half an hour, open the stew pot and pour out the sago. Pour it directly on the screen to filter out sago, and then put it in cold water to chill.

7. Mix the cooked sago with the previous mango coconut milk and decorate with diced mango and grapefruit.

8, you can also add some mint leaves to embellish, the finished product is as shown in the figure.