1. Ingredients: appropriate amounts of sago, milk, kidney mango, and sugar.

2. Put a large amount of water into the pot and heat it until it boils.

3. Pour the sago into the boiling water and stir it around with a spoon along the bottom of the pot to mix.

4. When heating, keep the water boiling and maintain convection.

5. After about 20 minutes, scoop some out with a spoon and take a look. If the surrounding area has become translucent, soak it in ice water.

6. After cooling, when the white core turns transparent, it means it is cooked. Drain the water, pour it into ice water again and put it in the refrigerator. If the core is still white, return it to the pot and cook it again. Drain the sago water, pour it into ice water and refrigerate it.

7. Heat the milk and sugar until the sugar melts, remove from the heat and cool, then put it in the refrigerator.

8. Take out the sago after refrigeration and drain the water.

9. Ladle the refrigerated milk into the container, add the drained sago and diced mango into the milk and serve.