Mango Coconut Milk Sago
Overview
Taking advantage of the mango season, try some mango and coconut milk sago! From the ingredients to the preparation, it is simple and easy to make, especially suitable for this early summer season~
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Ingredients
Steps
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Two mangoes, two handfuls of sago, and a bottle of coconut juice.
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Cut the mango in half and cut the flesh of the fruit with a knife.
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After cutting with a flower knife, remove the pulp along the peel.
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Boil a pot of water, pour in the sago while the water is boiling, and cook over medium heat for about 5 minutes, stirring while cooking to avoid burning the pot.
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When cooking over medium heat for 5 or 6 minutes, most of the sago still has white cores, and the water in the pot is no longer transparent. At this time, take out the sago, drain out the water in the pot, then pour boiling water and sago into the pot again, and continue cooking over medium heat.
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When the sago still has a little white core, turn off the heat and simmer for a few minutes until the white core disappears and becomes completely transparent. Then take the sago out and soak it in cold boiled water for a few minutes. It would be better if you put it in ice water, so that the sago will be more elastic.
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Take out the soaked sago and put it into a clean container, pour in the coconut milk, add the mango pulp, and a sweet mango coconut milk sago is completed.
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When the weather gets hotter, you can put it in the refrigerator to refrigerate. It will taste even better after being refrigerated~
