Ingredients ?

Mango pulp (recommended Kate mango, Australian mango, big golden splendor mango) 400g

Sago 40g

Coconut milk 100ml

Condensed milk 12g

Milk 200ml

Pinch of grapefruit

Hong Kong dessert- Yang Zhi Ganlu (Mango Sago Dew) with Mango Flower Cutting Method ?

Prepare the ingredients, I used coconut milk, not coconut milk.

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Small sago bag, not used up sealed storage.

Sago is not rice, no need to rinse it and cook it directly, it melts when you wash it.

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Pour about 500g of water into the pot (the amount of water does not have to be particularly accurate), high heat and boil the 40g sago weighed into the pot, turn the heat to cover the lid of the pot to cook for 15 minutes, during the period of time, constantly uncovered to observe and stir to prevent the sago stained bottom. When the sago is basically transparent and there is a little white core (smaller than the white core in the picture), turn off the heat and simmer for 15 minutes.

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Until the white core disappears and the sago is completely transparent.

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Rinse the sago several times under cool water and set aside in a bowl with cool water.

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Prepare the coconut milk, the ratio of coconut milk and milk 1:2, 100ml of coconut milk add 200ml of milk, coconut milk itself is not sweet, so add 12g of condensed milk to taste, mix well and set aside.

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Cold water in the sago fished out and drained, put into the coconut milk, eat directly is the market coconut sago dew.

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Cut mango, mango try to choose a large, recommended Kate Mango, Australian Mango, large Jinhuang Mango, a large sweetness. The mango is cut into three slices, one on each side, avoiding the core.

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Do not cut off the mango with a knife.

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Put your hand on the skin of the mango, and the beautiful mango flower will turn out.

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Do the same with the other piece.

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Cut off the nice square diced mango from the mango flower and set aside.

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Put all the remaining mango pulp (trimmings) into the cooker and puree into mango puree.

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Fine mango puree is finished. (Don't be lazy and beat the mango and milk together in the processor, it will make a lot of bubbles.)

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Pour the mango puree into the coconut sago soup in step 5 and stir well, then arrange a few pieces of diced mango.