2. Put the sago in boiling water, boil it for 1 min, then cover it until it is transparent (about 20 minutes), rinse it with cold water through a filter screen, and drain it for later use. Tear three mangoes apart and beat them into juice with a blender, and cut the other mango into squares of 1cm for later use.
3, grapefruit is best to buy imported red meat, the color is good, and the fragrance is rich; Peel the meat and gently knead it for later use.
4. Boil the rock sugar in water (compared with sago, the amount of water is about 1: 1), pour sago and boil for about 2 minutes, and soak the whole pot in cold water to speed up the cooling.
5. When sago drops below 40℃, add light milk first, and the weight shall be subject to the milk color in the soup color; Add coconut milk to see the fragrance of coconut.
6. Then add mango juice and stir evenly to taste; If it is sour, you can add young sugar to blend.
7. Finally, add grapefruit meat and mango meat and put them in the refrigerator for freezing.