Yangzhi Manna is a Hong Kong-style dessert that is rich in vitamins and very beneficial to human health. The main ingredients of mango and pomelo are fruits with high vitamin content, which are not only good for summer, but also antibacterial and anti-inflammatory, quenching thirst and moisturizing, preventing cardio-cerebral vascular diseases, lowering blood sugar, and making the skin moist and soft, etc. It is very good for children and pregnant women. Whether children or pregnant women eat, are very favorable to health.

Besides these two fruits, coconut milk, cream and sago are also added to this Yangzhi Ganlu, which not only adds a rich flavor to the dessert, but also makes the taste more moist and smooth, Q and interesting. The whole dessert gives a feeling of freshness and liveliness in a rich and smooth flavor, sweet but not greasy, delicious and summer heat relief. In the sweltering summer, a cup of it will definitely live up to its reputation as "manna".

It is Hong Kong-style desserts in Mango puree 340 grams, 30 grams of syrup (half the amount of boiled), boiled sago (drained water) 100 grams, 50 grams of coconut milk, 25 grams of animal cream, 30 grams of syrup (half the amount of boiled)

One of the ways to cook the sago:

1, add 2 cups of 500 ml of water to boil in a pot and add the sago to cook on a medium-low heat for 15 minutes, from time to time with a pot to cook, and the sago to cook for 15 minutes, the middle of a pot to cook. minutes, from time to time with a spatula to stir the bottom of the pot so as not to paste the pot.

2, 15 minutes after cooking, visible sago has become transparent color, but the center is still half white. Turn off the heat, add the lid and simmer for another 10 minutes or so until the sago becomes fully transparent color.

3 、Use a strainer to pull out the sago, rinse with cool water, and let it cool naturally.

Cooking sago notes:

1, cooking sago must first boil the water, and then under the sago, if the cold water in the pot, then cook into a pot of paste, and the inner is not easy to cook through.

2, sago in the process of cooking will continue to absorb water expansion, so cook the Hou water to put some more, less water will soon be cooked dry, lumps.

3, I bought sago is considered medium size, cooking time slightly longer. If it is small sago cook 10-12 minutes. Cooked sago to immediately pass through the cool water, do not long simmer in the pot, so that the sago will lose the Q crisp texture.

4. Cooked sago cooled and mixed with coconut milk, light cream and syrup refrigerated, so that the sago more flavorful, the second sago is not easy to lump. In the eating time at any time convenient to take.

Second, the method of making puree:

1, sugar + water over low heat until the sugar is dissolved, remove from the fire and let cool into the syrup water.

2, take 100 grams of cooked sago, add 50 grams of coconut milk, 25 grams of light cream, 1/2 cooked syrup water (30 grams).

3. Mix the sago and liquid with a spoon, do not let it clump, seal and set aside in the refrigerator.

4 、Slice the mango sideways into thirds and scoop out the pulp with a spoon. Cut some of the mango into small pieces, and dissect out the grapefruit and set aside.

5. Put 340 grams of mango flesh + 1/2 of the syrup water into a blender and puree, then put it into a container and seal and refrigerate.

6, when you want to eat, take the mango puree spread in the bottom of the cup 2/3 full, and then fill 1/3 of the amount of sago coconut milk juice, in the surface of the sprinkle mango and grapefruit particles can be. Sprinkle the top with mango and grapefruit dices. Stir well with a spoon when serving.

Finished picture:

Tips for making Yangzhi Ganache: