1.100g of rock sugar and 300g of water are poured into a pot, boiled until saccharified, that is, sugar water, and cooled for later use.

2. Pour a proper amount of water into the pot and add sago after boiling.

3. Heat and stir with low heat to prevent the bottom from being burnt.

4. Cook until sago is transparent, and turn off the heat when there is only a little white in the middle.

5. Cover the pot and stew 15-20 minutes.

6. Until sago is completely transparent.

7. After the sago is cooked, cool it with cold water, and then pour it into cold boiled water for later use.

8. Prepare a mango and grapefruit.

9. Peel the grapefruit, peel it, and take a proper amount of pulp for use.

10. Peel the mango, take the pulp and cut a part.

1 1. The other part is mashed for later use.

12. Pour coconut milk and whipped cream into sago.

13. Pour in sugar water, mix well and put it in the refrigerator.

14. Put the mango puree into the bottom of the container.

15. Pour in frozen sago.

16. Sprinkle diced mango and grapefruit on the surface before eating.