Mango, coconut milk, milk auxiliary materials, sago and honey are moderate. Boil the water in the pot, pour the sago into the pot, turn to low heat, cover and cook. While waiting for the development of boiled sago, cut the green awn along the peach pit, cross the fruit with a knife, turn the exocarp, and gently cut the fruit along the exocarp with a knife. About 30 m5minutes, watch the sago cook until it is transparent, and when there is only a little white spot in the middle, the engine will turn off, and the outer cover will be covered tightly for 5 minutes. When the sago is completely transparent, just sieve it with a net to cool the boiled water. Then pour in milk and coconut milk and mix well. After sago is soaked in milk for 20 minutes, add mango and a little honey. If you put it in a household refrigerator for a little refrigeration, the expected effect will be better.

Put a bowl and a half to two bowls of water in the pot, bring it to a boil and add sugar. Add sago while stirring. Remember that when the whole bowl is added to boiling water, it will stick to a lump. Change the fire to Han, and cook until the sago becomes transparent. Add coconut milk and milk, and you can eat it after boiling. If you want to add fruit, spread the sago to cool it, put it in the home refrigerator for one hour, take it off, add green awn, melon or strawberry seedlings, and you can add milk if you like the taste of milk. Add sago to boiling water, simmer for 10min, then cover tightly and stew for 15min. Until sago is transparent. Do you still remember that in the actual operation of cooking, you must keep stirring to prevent the bottom from burning? Cut the mango into small triangles. The sago is boiled in cold water, and then put in iced coconut shoes and yogurt together with the chopped green mango meat. Seal the film bag and freeze in the refrigerator for 20min.

Put a lot of cold water in the pot and bring it to a boil. Pour the sago into the boiling water and stir it around the bottom pot with a rice spoon to mix. When heating up, keep the water boiling and keep the convection heat transfer. After about 20 minutes, scoop some with a spoon and have a look. If the neighborhood has become translucent, put it in cold water. After cooling, the milky white core becomes transparent, which means it is cooked, drained, poured into cold water again and put in the refrigerator for refrigeration. If the core is white, go back to the pot and cook it again. Drain the black bean jelly, pour it into cold water and put it in the refrigerator for refrigeration. Add white sugar to the milk, heat it until the sugar dissolves, cool it from the fire and put it in the refrigerator. The sago after cold storage is removed and drained. Scoop the refrigerated milk into a container, and put the drained sago and diced green mango into the milk to serve.