1. Main ingredients: mango, coconut milk, milk, sago, auxiliary ingredients: honey.

2. Add water to the pot and bring to a boil. Pour the sago into the pot, turn to low heat, cover and cook. Add enough water and stir occasionally during cooking to avoid burning the bottom.

3. While waiting for the sago to cook, let’s process the mango. Cut the mango along the core, make a cross cut on the flesh with a knife, turn the peel over, and gently cut off the flesh with a knife along the peel.

4. After about 25 minutes, when the sago is cooked until it is transparent and only a little white dot remains in the middle, turn off the heat, cover and simmer for 5 minutes.

5. When the sago becomes completely transparent, pick it up with a mesh sieve and pass it through cold boiled water. It will look crystal clear.

6. Pour in the milk and coconut milk and stir evenly.

7. After the sago is soaked in milk for 15 minutes, add mango and a little honey. It will taste better if you put it in the refrigerator and chill it for a while.