Poplar nectar

Overview

Yangzhi Manlu - a summer-relieving dessert with excellent flavor. It combines a variety of highly nutritious fruits and has high nutritional value. It is known as the most classic Hong Kong-style dessert. In the hot summer, how can we miss this delicious dessert? Among them, sago has the nutritional effects of strengthening the spleen, nourishing the lungs, and resolving phlegm, and can cure weak spleen and stomach and indigestion. Sago also has the function of restoring natural moisture to the skin, so sago soup is very popular among people, especially women. Mango fruit contains sugar, protein, and crude fiber. Mango contains a particularly high content of carotene, the precursor of vitamin A, which is rare among all fruits. Secondly, the vitamin C content is not low either. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits. It is loved by people because of its delicate flesh and unique flavor, so it is known as the king of tropical fruits. Finally, grapefruit has a very high nutritional value and is rich in protein, organic acids, vitamins, calcium, phosphorus, magnesium, sodium and other essential elements for the human body, which is difficult to compare with other fruits. It is also very rich in vitamin C and grapefruit acid. Each 100 grams of grapefruit contains 150 mg of vitamin C, which is three times that of lemons and navel oranges

Tags

• dessert
• sugar water
• children
• breakfast
• summer recipes
• candlelight dinner
• big mango
• coconut milk
• fresh milk
• grapefruit
• sago
• sugar

Ingredients

Steps

1. 1 Prepare the ingredients first: 70g sago, 150ml fresh milk, 400g large mango (I use very large mangoes, use more small mangoes), 1/2 grapefruit, 20g sugar, 80ml coconut milk

   

2. 2 (You can do step 5 before cooking sago, and put the mango jam in the refrigerator first, so that the flavor will be better) Boil a pot of water, pour 70g of sago into the boiling water, and bring to a boil

   

3. 3 to 2 minutes after the sago water is boiled, pour in cold water and bring it to a boil again. Repeat the same process twice (like cooking dumplings). The sago will have been cooked until only the center is a little white

   

4. 4 Cover the pot and simmer for about 5 to 10 minutes. The sago will become completely transparent. Strain the sago and wash it in cold boiling water so that the sago grains are more distinct. Drain the water and set aside. Wait for the sago to cool down

   

5. 5 Cut the mango, keep a little fresh pulp and dice it, put the rest of the pulp into a blender, then add fresh milk, coconut milk, sugar, cover the lid and blend into mango jam

   

6. 6 Gently peel the grapefruit open and take out the grapefruit flesh. Don’t use too much force. We just need to gently peel off the shreds. Just cut the mango flesh into small pieces

   

7. 7 Pour the sago into the container

   

8. 8 Then pour the mango jam into the container

   

9. 9 Add the prepared fruit pieces to complete the delicious poplar nectar---a great summer-relieving dessert