When the little sago is cooked, cool it with cold water, here is how to do it.

Main ingredients: 50 grams of small sago, 300 grams of water, 100 grams of icing sugar, 20 grams of light cream, 50 grams of coconut milk, 260 grams of mango puree

Supplementary ingredients: mango grains in moderation

1, will be ready

2, 100 grams of icing sugar and 300 grams of water poured into a pot, boiled until the saccharification that is, the sugar water, and put it aside to cool down for spare.

3, take a pot, put the right amount of water, water boiling, into the small sago

4, with medium-low heat while heating and stirring (heating while stirring the purpose is to prevent the bottom of the paste)

5, such as small sago to the transparent around the middle of a little bit of white, turn off the heat and smothered for 15-20 minutes

6, until the small sago completely transparent

6, until the small sago into Transparent can be

7, small sago cooked, with cold water, and then poured into cold water standby.

8. Peel the mango and take the pulp

9. Partially dice it and put it in a blender

10. Puree it and set aside.

11: Dice the other part and set aside.

12, mango puree and coconut milk, light cream, sugar water, sago mix well, into the refrigerator overnight.

13, and then put the mango before eating.