Mango Sago

Mango Sago

Introduction:

"Sago has the functions of strengthening the spleen, tonifying the lung, resolving phlegm, treating weakness of the spleen and stomach and dyspepsia; sago also has the function of restoring natural moisture to the skin, so sago is very popular among people, especially women."

Production steps:

Step 1: prepare the ingredients as shown in the picture.

Step 2: bring to a boil with water, then add some sago. (more water, never stick to the pot)

Step 3: simmer the sago until there is a white spot left in the middle, turn off the heat, keep it stuffy for about 1 minute, and then lift the lid.

Step 4: mango can be diced and diced while simmering sago to prolong oxidation time.

Step 5: use the prepared cool water to open it.

Step 6: remove the water and pick it up.

Step 7: pour in the right amount of coconut juice.

Step 8: add the cut mango and enjoy it. It tastes better after refrigerated in summer.

Step 9: you can do more, pour it into several cups and refrigerate it in the refrigerator. The shelf life in summer can reach 2-3 days. It's nice to have a cup after work every day.

Materials required:

Xiaoximi: right amount

Mango: right amount

Coconut juice: right amount

Note: it's best to use fresh coconut juice. I just have it at home, so it's bottled. This brand of coconut juice is not good. It has thick powder. Be sure to cool a large bowl of boiling water before cooking the sago, so as to pave the way for the supercooled water behind.

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: sweet