Mango Watermelon Sago
Overview
This is also my first time to make it. I made it according to the method of mango sago dew. I also want to emphasize that the water used to cook the sago must be relatively large, because the sago will expand very much. If there is too little water, it will stick to the pan, or it will become dry and mushy if it is not cooked well. Fortunately, I put very low water! In fact, the cooking time of sago is relatively long, more than 20 minutes. I can’t remember the specific time. My family members all think it’s okay, especially the kids who want it after eating... It’s very cool and comfortable to eat after being refrigerated in the refrigerator. Watermelon and mango have different flavors, one is cool and the other has a different flavor when you eat it during hot flashes. The sago is also very chewy... I think it is very happy to eat a bowl of mango, watermelon and sago in the hot summer. It will make you feel cool, comfortable and cool.
Tags
Ingredients
Steps
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Cut the mango core and watermelon into small pieces and set aside
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Then boil a pot of boiling water and chill it for later use
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Pour water into the pot. There needs to be more water. The sago will expand a lot. Bring to a boil over high heat. Add the sago. Stir gently with a spoon while cooking to prevent the sago from sticking to the pot.
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Wait until the sago is cooked until the outside is transparent. Turn off the heat when there is a small white spot inside. Then, cover the pot and simmer for about 10 minutes, until no white spots are visible. The sago becomes completely transparent.
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Then use "No. 2 cool boiled water" to cool down. 》You can filter it a few more times to filter out the starch on the sago, so that the texture will be chewier
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Put the cooled sago into a bowl, add milk, sugar and watermelon.
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Finally, put it in the refrigerator for an hour, and you can enjoy the cool, refreshing, fruity mango, watermelon and sago.
