Poplar nectar
Overview
We like to eat desserts, but rarely eat them out because we enjoy the process of making them and are excited about the results. They feel like beautiful pieces of art! This was my first time doing it and it was a success!
Tags
Ingredients
Steps
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Prepare materials. (I forgot to take a photo of the sago, it is available in supermarkets)
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Boil water in a pot (a little more), pour in the sago and cook.
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Reduce heat to low, cover, and cook for about twenty minutes. (Stir with a spoon several times during this period)
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When cooking sago, put milk and 2 tablespoons of sugar in a pot, heat over low heat until the sugar melts, turn off the heat and pour out.
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Pour the coconut milk (only used one carton) into the milk.
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Then use a knife to cut out the pulp along both sides of the mango.
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Take one of the pieces and cut it diagonally along the flesh.
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Cut in the opposite direction.
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As shown in the picture.
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Isn’t it a beautiful mango flower?
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Select some relatively formed pulp and set it aside, and puree the rest.
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I use a wall breaker, but you can also use a mixer. If not, you can crush it with a spoon.
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Peel the red grapefruit and remove the fruit pieces. (Grapefruit is a bit sour and bitter, so if you don’t like eating it, you can skip this step)
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When the sago is cooked like this, turn off the heat and simmer for ten minutes.
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Pour out and rinse with cold water.
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Place in a container.
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When eating, stir the sago, milk, mango puree and mango cubes together, and that’s it! On a hot summer day, refrigeration is better!
