2. Wash the rice and glutinous rice. Glutinous rice needs to be soaked in water in advance, then put into the soup pot and injected with appropriate amount of water. After the fire boils, turn to low heat and cook until the rice grains bloom and the porridge becomes sticky.
3. Wash the mango when cooking porridge, cut some mango meat into dices, and mash some into mango paste for later use;
4. After the porridge is cooked, add mango paste and some diced mango, stir well, then add some rock sugar to taste, and cook for about 5 minutes to turn off the heat. Let the porridge cool, put it in the refrigerator if you like ice, and sprinkle the remaining diced mango when you drink it.