Ingredients: mango, yogurt and sago.

Steps:

1, prepare a big pot of water.

2. After the water is boiled, pour in sago, which is not easy to stick together when the water is boiled.

3. At this time, you can prepare mango and cut it into three parts along the core.

4. Draw a staggered line with a knife and turn it out.

5. Put the mango pulp into a bowl for later use.

6. When the sago is cooked until it is transparent, take it out of the pot and wash it with cold water to make the sago more Q ..

7. Then pour the yogurt and chopped mango meat into the plate, and the yogurt mango sago is ready.

Nutritional value:

1. Immature fruit, bark and stem of mango can inhibit pyococcus and Escherichia coli, and mango leaf extract can also inhibit pyococcus and Escherichia coli, which can be used to treat human skin and digestive tract infections.

2. Mango fruit contains triacetic acid, mangnolic acid, isomangnolic acid and other polyphenols, which have anticancer pharmacological effects; Mango juice can also increase gastrointestinal peristalsis and shorten the retention time of feces in colon. Therefore, eating mango is very beneficial to the prevention and treatment of colon cancer.

3. The content of vitamin C in mango is higher than that in common fruits, and there is also a high content of vitamin C in mango leaves, which will not disappear even after heating. Eating mango regularly can continuously supplement the consumption of vitamin C in the body, reduce cholesterol and triglycerides, and help prevent and treat cardiovascular diseases.