The main ingredients used to make it are mango, grapefruit, sago, and pure milk. Mango, as the main ingredient, is undoubtedly responsible for the taste. It is paired with the chewy and delicious sago, fresh and slightly sour Grapefruit makes the taste richer; milk and mango are combined to make mango puree and boiled with sago. Bring to a boil over high heat, add sago, cook over medium-low heat for 5 minutes, and simmer for ten minutes. Repeat cooking twice, boil for 2 minutes and simmer for 5 minutes. It’s the sago with smooth elasticity.

People from the Guangzhou and Shenzhen areas must be good at eating desserts. They not only know how to eat them but also know how to make them. The first time I ate Yangzhi Manna was in Guangzhou, and I was attracted by the name. The unique fragrance of mango, topped with elastic sago and red pomelo and mango dices, is 100 points in terms of taste and appearance. Add 80 grams of sago and 50 grams of coconut into the serving cup, pour in the smoothie that has been whipped in advance, pour in 40 grams of coconut milk, and sprinkle with an appropriate amount of grapefruit slices to garnish

Cook the sago After cooking, it needs to be refrigerated for 2 hours. At this time, the sago is not only plump and fragrant, but also more crystal clear. Second: Mango only needs a little decoration, grapefruit is bitter, so it is recommended to use red grapefruit. The transparent sago creates a popping sensation between the teeth, and the grapefruit pulp brings a touch of bright acid at the right time. Scoop a big spoonful of golden mango juice and pair it with the pink and girly grapefruit. It will illuminate the whole summer afternoon.

I also cooked the purple potato and taro balls I made two days ago, so I cooked them to go with it. Use a small bowl (of course you can also use a large bowl), add sago and mango juice, mix well, then sprinkle mango chunks on the surface, and the poplar nectar is completed. When the sago drops below 40°C, add evaporated milk first, and the amount should be based on the color of the soup turning milky; then add coconut milk, the amount should be based on the aroma of coconut. Boil the water in the pot over high heat, put in the rinsed sago and cook for 15 minutes. Stir occasionally while cooking the sago to prevent the sago from sticking to the pot. Turn off the heat, cover and simmer for 5 minutes. Filter out the sago through a sieve and rinse it under running water to remove the sticky gum. The sago will now be in the shape of transparent round granules.