Mango Sago

Overview

The temperature in Sioux City has been above 35 degrees recently, and it will last for about half a month. Steaming meals are not popular at all. The main meals cannot be delicious, and the desserts and snacks cannot be missing. I made mango sago today, and put it in the refrigerator to cool down. It is well received by my family, and it is not troublesome to make. Share it with your friends who like it!

Tags

• drinks
• children
• afternoon tea
• summer recipes
• mango
• sago
• milk

Ingredients

Steps

1. 1 Prepare the required main ingredients.

   

2. 2 Bring water to a boil. Pour in sago. (Sago cannot be washed, it must be put into the pot dry, it must be in hot water)

   

3. 3 Turn to low heat, stir every few minutes to avoid burning the bottom, and use a little more cooking water.

   

4. 4 Cook until there is only a little white core left. Turn off the heat and simmer for about 5 minutes. The white core will be gone.

   

5. 5 Pour it into a sieve and rinse it with cold boiled water, which will make the hot food cool quickly.

   

6. 6 Place cool sago into ice water and set aside.

   

7. 7 Peel and core the mango, dice one part and cut the other part into chunks.

   

8. 8 Beat the diced mango into mango puree with a cooking stick. (You can also use a sieve to sift if you don’t have cooking sticks)

   

9. 9 Pour the mango puree into the bottom of the cup.

   

10. 10 Add sago.

    

11. 11 Add some diced mango.

    

12. 12 Pour in a little milk and garnish with mint leaves.