Tools/Materials: 70g sago, 400g mango meat, 200g coconut milk, 400g milk, 20g condensed milk, appropriate amount of red pomelo, appropriate amount of mango, pot, lid, spoon, juicer and bottle.

1, prepare sago, put water in the pot, bring it to a boil with high fire, put sago into the pot with boiling water, and turn to low heat for 15 minutes, while stirring constantly with a spoon to avoid sticking to the pot.

2. Cook the sago until the edge is transparent and there is only a little white spot in the center. Turn off the fire, cover the lid and stew for 10 minute, until the white spots disappear and are completely transparent. Take in cold water and use it twice for standby. Pay attention to drain the water when using it.

3. Put 400 grams of mango pulp, 200 grams of coconut milk, 400 grams of milk and 20 grams of condensed milk into the juicer.

4. Make a delicate mango milkshake for use.

5. The following work is assembly. From bottom to top, the order of assembly is one mango, two grapefruit, three sago, four milk (or coconut juice) and five mango milkshakes.

6. Add grapefruit meat and coconut juice, add milk without coconut juice, and you can do it without grapefruit meat.

7. Finally, pour the mango milkshake and finish.