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2. Cut the mango half into pieces, and then cut the flesh of Pitaya into pieces
3. Put mango meat into the cooking machine, pour coconut milk and milk, add appropriate amount of honey, and start the cooking mechanism to make coconut milk mango juice
4. Boil the sago until there is a small white spot in the middle. Turn off the heat, cover and simmer for a few minutes. Remove the sago and chill it
5. Mix sago and coconut milk mango juice evenly, put it into the hollowed pitaya shell. After cold storage, the taste is better. When eating, add mango and pitaya