Raw materials: black rice 150g, rice (japonica rice) 50g, mango 300g, yogurt 100g, and appropriate amount of sugar.

Practice: Peel the mango and cut the pulp into cubes. Wash black rice and rice together. Peeling mango, boiling in water for 20 minutes, and then taking it out. Put the black rice and rice into the mango water pot, cook until soft and smooth, then add sugar and stir well. Finally, sprinkle mango meat on the porridge and pour yogurt on it.

2. Mango chicken

Ingredients: chicken breast 500g, 2 mangoes, green pepper 1 piece, half lemon, onion, garlic, sugar, chicken essence, pepper, salt, yellow wine and soy sauce.

Practice: Dice chicken breast, add salt, pepper and yellow wine and marinate for ten minutes. Dice mango and green pepper, slice lemon, mince garlic and cut onion into chopped green onion. Heat the oil in the pan to 60% heat, add minced garlic and stir-fry until fragrant, then add diced chicken and stir-fry until it changes color. Stir-fry a proper amount of soy sauce and sugar evenly, add green pepper and lemon and stir-fry for about 1 minute, add mango and chopped green onion and mix well.

3. Mango sago

Ingredients: 4 mangoes, 50g sago, appropriate amount of mango sauce, and appropriate amount of milk.

Practice: Peel the mango, cut off the pulp and cut it into small pieces for later use. Boil water in a pot, add sago and cook until transparent. Add to the milk, add mango sauce and diced mango and mix well.