Input preparation: cheese pudding (lemon flavor), pineapple, mango, apple, sago, honey

Practice steps: 1, a small amount of pineapple, mango, apple cut into small pieces;

2, the pot of boiling water, add the sago, cook until the middle of the sago there is a little bit of rice center, turn off the fire, simmer for 5 minutes;

3, fish out the sago, soak in cold boiled water. Soak it in cold boiled water. The honey is cooled with lukewarm water. Fish out the sago and put it into the honey water. Remove the pudding from the mold;

4. Place the fruit pieces around the pudding and pour the honey over the sago.

Mango nutritional value:

1. antimicrobial anti-inflammatory: mango immature fruit and bark, stems can inhibit pusococcus, Escherichia coli, etc., mango leaf extracts are also the same inhibition of pusococcus, Escherichia coli, can be the treatment of human skin, gastrointestinal tract infections;

2. anti-cancer and anti-carcinogenic: mango fruit contains mango ketone acid, isomangiferyl alcohol acid and other triacetin And polyphenolic compounds, with anti-cancer pharmacological effects; mango juice can also increase gastrointestinal motility, so that feces in the colon to shorten the stay time. Therefore, eating mango is very beneficial to the prevention and treatment of colon cancer;

3. expectorant and cough: mango contains mango glycosides have the efficacy of expectorant and cough, cough and phlegm asthma and other diseases have an auxiliary therapeutic effect;

4. Mango contains more vitamin C than the general amount of fruits, mango leaves also have a high content of vitamin C, and even if heated and processed, and the content will not disappear characteristics, often eat mango can constantly replenish the vitamin C content, and the amount of vitamin C can be increased. Eating mango can constantly replenish the body's vitamin C consumption.