How to make mango sago? Preparation of mango sago

Mango sago dew.

Material. Ingredients: mango, coconut water, milk, small sago.

Excipients: honey.

Method. 1. Add water to a pot and bring to a boil, pour the sago into the pot, turn to low heat, cover and cook. Add enough water and stir from time to time during cooking to avoid sticking the bottom.

2. While waiting for the sago to be cooked, we will process the mangoes. Cut the mango along the core, use a knife to cross the flesh, then flip the peel and gently cut the flesh along the peel with a knife.

3. After about 25 minutes, when the sago is cooked until transparent, and only a small white spot in the middle remains, turn off the heat, cover and simmer for 5 minutes.

4. When the sago is completely transparent, scoop it up with a mesh sieve and go through the cold boiled water.

5. Pour in the milk and coconut water and stir well.

6. After sago is soaked in milk for 15 minutes, add mango and a little honey. If you put it in the refrigerator and refrigerate it a little, it will be more effective to eat.

How do you cook mango dragon fruit sago dew? Cook the sago until thorough, dice the mango dragon fruit and cut the meat, pour it into a bowl, add the coconut water sago, and refrigerate.

Simple, nutritious and delicious mango sago dew.

Mango sago dew making tutorial.

A sweet dessert brings a different good mood.

Teach you to make your own mango sago at home.

The mango is grown by yourself, and the sago dew is boiled first and then the milk is added.

Sago base, add yogurt, pour mango puree, grapefruit garnish, and you're done!

Start by boiling sago. When the sago is boiled, stir it all the time to prevent it from sticking, and then turn off the heat when it is slightly transparent, pass the sago through cold water several times, wash off the sticky matter outside, and then boil it in water, or stir until it is transparent, and then wash it several times with cold water. Finally, wash it with purified water or cool boiled water and set aside.

Then take a cup and pour in coconut water, add mango, and then add boiled sago, and you're done. Refrigeration tastes better.

Simple, nutritious and delicious mango sago dew.

A sweet dessert brings a different good mood.

The mango is grown by yourself, and the sago dew is boiled first and then the milk is added.

It's the second volt, make a mango west judgment letter next to the rice dew and put it in the refrigerator for later use, eat and take it at any time, it's really a sense of happiness. You can also add more mangoes, the sweet flesh is mixed with smooth coconut milk and oak, and the satisfaction is oily and hail.

Ingredients: sago, mango, coconut water.

Steps: 1) Bring the water to a boil, put in a small handful of sago, simmer over low heat, note that the sago is easy to stick to the bottom of the pan, and stir constantly when cooking. When the sago becomes completely transparent or there is only a little white core in the middle, turn off the heat, rinse with cold water repeatedly and soak in cold water;

2) Now teach you how to cut out the beautiful and neat mango dice, first cut it against the core of the mango, cut it into a grid with a knife, and then turn it over and cut off the small grid with the mango skin;

3) Finally, add coconut water or almond dew, and then add the soaked sago grains and it is ready. It's cool and smooth, and it's perfect for a dessert to eat in the summer.

The preparation of mango sago is as follows:

Ingredients Tools: 100g of sago, 3 tablespoons of sugar, mango according to your needs to choose, 4-5 small mangoes, 2 bottles of coconut milk, a bottle of pure milk, honey, knife, mesh sieve, refrigerator.

1. Add water to a pot and bring to a boil, pour the sago into the pot until it is rotten, turn to low heat, cover and cook.

2. Wait for the sago to be boiled, cut the mango along the core, use a knife to cut a cross knife on the flesh, then flip the peel, and gently cut the flesh along the peel with a knife.

3. For about 30 minutes, when the sago is cooked until transparent, and only a small white spot in the middle remains, turn off the heat, cover and simmer for 5 minutes. When the sago is completely transparent, sift through the cold boiled water with a mesh.

4. Pour in milk and coconut water and stir well. After sago has been soaked in milk for 20 minutes, add the mango and a little honey.

5. If you put it in the refrigerator and refrigerate it slightly, the effect will be better. The strong mango flavor, as well as the fresh fragrance of coconut water, the smoothness of milk, and the Q strength of sago, it is worth trying this summer mango sago dew.

Mango sago dew recipe one

Material.

50 grams of mango, 1 dragon fruit, a few lychees, 1 handful of sago, and an appropriate amount of coconut water.

Method.

1. Put the sago boiling water into the pot, boil it first until there are white spots in the middle, it is translucent, scoop up the cold water once, then boil it in boiling water until it is transparent, and then pick up the cold water for the second time The sago is crystal clear.

2. Cut the dragon fruit in half, dig out the pulp with a digging spoon, and keep the peel intact.

3. Then put the dug pulp back into the peel, add diced mango, add sago and coconut water.

Mango sago dew recipe two

Tsai Hui practice:

1. Sago is too watery, it is recommended not to soak it, the quality of sago is different at present, and some sago melts away after soaking.

2. Boil a pot of water, the amount of water must not exceed sago, preferably twice the amount of sago. For the amount of sago, 2-3 teaspoons are enough for one serving.

3. After putting sago into boiling water, keep stirring, otherwise it will paste the bottom. Stir for about 15 minutes, then you will find that the water is very viscous and the sago is stuck together, it doesn't matter, the sago will be scattered when you put it in cold water, and it will sink to the bottom, and the water will be passed.

4. Boil another pot of boiling water, pour the sago, stir, and cook for about 15 minutes, at this time, most of the sago begins to become transparent, take the pot and rinse the cold water, and repeat the boiling water to boil the sago. In this way, the sago will not be mushy, and you should never think that the sago can be cooked transparently in one pot.

5. When you cook for the third time, you don't have to cook for 15 minutes, when the sago is almost all transparent, and a small part of it has a white core, you can start the pot, put the water off the lid and stuff it for a few minutes, it can be all transparent, my suggestion is not to cook it in the pot until it is all transparent, or the sago will not q.

6. Pour coconut milk or milk into the pot, you can put a little sugar according to the taste, pour in the sago and cook for a while, you can slim out of the pot and refrigerate. Coconut milk sago is ready.

7. You can put lychee, watermelon, kiwifruit and other fruits as needed, pay attention to the color matching, and the delicious and good-looking assorted sago dew is good.

Main ingredients: 150 grams of mango, 250 grams of coconut milk, 100 grams of sago.

Excipients: appropriate amount of water.

1. Prepare the ingredients for later use.

2. Put the amount of water in the pot, bring it to a boil over high heat, rinse the sago and pour it into the pot.

3. Cook for about 15 minutes, stirring while cooking, until there are some small white spots left in the middle of the sago.

4. Cover the pot and simmer for 5-10 minutes until the sago is fully cooked and transparent, and the volume is expanded.

5. Take out the sago and cool the water, if you like the refreshing taste, you can use it more than a few times, and if you like to eat it thicker, you can eat it 1-2 times.

6. Add mango and milk to the wall breaker.

7. Whip until delicate and smooth.

8. Put the mango coconut milk celery juice into a bowl, add the sago and mango cave diced and serve.