1. Mango, Tremella and Wolfberry Sugar Water

Tremella, Mango and Wolfberry Sugar Water has extraordinary effects on nourishing yin and nourishing the skin. It can also clear away heat and moisturize the lungs, relieve coughs and promote fluid production, and nourish the spleen and kidneys. The ingredients and methods are very simple, and you can make it in your small kitchen!

Basic materials: about 30 grams of white fungus, about 350 grams of mango, about 150 grams of rock sugar, about 5 grams of wolfberry.

Method:

Tremella fungus, wolfberry Soak the seeds in water, cut off the hard pedicle of the white fungus, peel the mango and cut into cubes; boil an appropriate amount of water until it boils, add the white fungus and wolfberry and simmer for about 20 minutes; when the water boils again, add the mango rock sugar, and cook until Dissolve the sugar and drink.

2. Mango Sago

Ingredients: 6 taels of sago (about 240 grams), 4 taels of sugar (about 160 grams), cold boiled water 3/2 cup, 2 mangoes, appropriate amount of fresh mixed fruits.

Method:

Wash the sago, soak it in water for about 2 hours, scoop it up in a small sieve, dry it, then put it in boiling water and cook until it floats and becomes transparent. , pick up the freezing water, dry the water, and set aside for later use; peel and core the mango, take half of the mango flesh and slice it diagonally (or dice it), and mix the remaining mango flesh with boiling frozen water and sugar in a blender to make mango. Juice; scoop the cooked sago, mango juice and fresh fruits evenly, divide them into bowls, top them with mango slices and other fruits, and freeze them before eating.

Notes

The sago needs to be soaked in frozen water in advance. After the water boils, the sago can be added and cooked over slow heat.

3. Mango ice

Ingredients: 2 mangoes, a bowl of shaved ice, half a cup of fructose

Preparation method:

Wash the mango Clean, peel, slice and dice the pulp, first put it in a deep bowl, stir in the fructose and mix well; put the shaved ice on a plate, top with mango and serve.

Note: After removing the pulp, you can use an iron spoon to scrape out the juice from the mango core and mix it into the diced mango. This will not waste any more and can increase the viscosity of the diced mango. Some mangoes are sweeter and contain less fructose. You can add less, or more if the pulp is sour, or you can decide how much fructose to add according to each person's acceptance of sourness. Large mangoes have thicker pulp, but small mangoes are more fragrant, so you need to prepare a few more.