Chilled Mango Sago Cream with Pomelo

Chilled Mango Sago Cream with Pomelo

Introduction:

"The finished product is as attractive as the name."

Production steps:

Step 1: put the sago into the boiling water, cook it over high heat for 1 minute, then cover it until transparent (about 25 minutes, which is less than boiling all the time). Fill it with a filter sieve, rinse it with cold water, drain it and set it aside. It is suggested that if the sago is not transparent at this time, it can be cooked again in step 4.

Step 2: Mango a dig up the meat, with a blender into pulp, tips: to cut into small pieces, blender to beat oh. Cut the other one into 1cm square shape and set aside.

Step 3: it's better to buy imported red meat of grapefruit, which has good color and rich flavor; after peeling the meat, gently knead it and set it aside.

Step 4: put the rock sugar into the water and boil it (the amount of water is about 1:1 with the sago). Pour in the sago and boil it for about 2 minutes (if the sago is not transparent in step 1, cook a little more here). Put the whole pot into cold water and soak it to speed up the cooling.

Step 5: when sago is below 40 degrees, first add Sanhua light milk, and the amount is based on the milk color of the soup; then add coconut milk, and the amount depends on the smell of coconut.

Step 6: then add mango juice, stir well, taste; if it is not sweet enough, add sugar to mix.

Step 7: finally, add the grapefruit meat and mango meat, put them in the freezer and eat them.

Materials required:

Little Simmy: 50g

Mango: 2

Grapefruit: 1

Papaya: 1

Coconut milk: 1 can

Light milk: 1 can

Rock sugar: a little

Note: fragrant and sweet. The sweet and soft nectar is as smooth as silk. Spoon spoon flesh, fragrant, sweet and sour, fresh and pleasant

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original