Poplar nectar

Simmi is ready.

Pour a large amount of water into the pot and bring to a boil over high heat. (Try to put it in all at once to avoid adding water in the middle to affect the taste.) Add the sago and bring it to a boil again, then turn to medium-low heat. Stir a few times to prevent the sago from sticking to the bottom of the pot. Cook the sago until it is basically transparent. If there is still white core in it, you can cover it and simmer for a while, or you can cook for a while until it becomes transparent.

Quickly take it out, rinse it with running water to remove the mucus, and put it into cold boiled water.

Wash the mango.

Stand the mango upright, use the core as the center, gently slice out two relatively complete pieces with a knife, then use a knife to draw a cross grid on it, and push it up with your hands to form a beautiful mango flower.

Grapefruit is ready.

For mango, take the complete diced mango and put it in a small bowl. Put the other chopped pulp in another small bowl for later use. Peel off the skin of the grapefruit and remove the veins. Put the remaining red pulp into a small bowl and put it in the refrigerator for a while for a better taste.

Take 200ml each of milk and coconut milk.

First, put the milk and white sugar in a pot and cook until it is slightly boiling, allowing the sugar to fully melt. Turn off the heat, add coconut milk and stir evenly (for people with weak stomachs, it is better to boil the milk), and let it cool for a while.

Pour other chopped mango pulp and cooled milk into a blender and make a puree, or put it in the refrigerator for a while.

Put the sago and the beaten milk puree into a glass, add diced mango and grapefruit on top, and add mint leaves for garnish.

Finished product.

Overview

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Ingredients

Steps