Chilled Mango Sago Cream with Pomelo

Chilled Mango Sago Cream with Pomelo

Introduction:

"Yangzhi Manna is a Hong Kong dessert. In 1984, it was initiated by Hong Kong Liyuan restaurant in Xinjiang. Ingredients include grapefruit and mango, coconut juice, fresh cream (or light milk) and sugar. Tear grapefruit into pieces and knead. Cut mango into pieces. Mix in the sauce, coconut juice and sugar water. Use after freezing. Some dessert shops will add mixed fruit or bird's nest to it

Production steps:

Step 1: raw materials.

Step 2: melt the water and sugar together and set aside.

Step 3: put the sago into the boiling water and simmer for 10 minutes. Turn off the heat and simmer for 10 minutes.

Step 4: put the sago into the sieve and wash it with cold water. Drain water and set aside.

Step 5: put the sago into a container and add the coconut milk.

Step 6: add whole milk fat.

Step 7: stir well and refrigerate.

Step 8: take 2 mangoes, add sugar water and stir them together.

Step 9: refrigerate.

Step 10: cut another mango into 1cm cubes.

Step 11: set aside the grapefruit.

Step 12: put mango juice and sago in a bowl, and then add diced mango and grapefruit.

Materials required:

Mango: Three

Grapefruit: 30g

Nestle light milk: 150g

Coconut milk: 50g

Simi: 50g

Warm water: 150g

Sugar: 50g

Precautions: 1. Refrigerate the sago and mango juice in advance to enhance the fresh and smooth taste. 2. Cut the mango into three pieces. And then I'm using a 10 word knife. Do not cut off the part of the peel, and then turn out the flesh along the mango peel to take the flesh. 3. Stir with a small spoon when cooking sago, be careful to paste the bottom.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original