Good afternoon tea time is always very nostalgic, desserts always bring people infinite sweet and imagination! Grapefruit and mango are red and yellow, floating in the thick pulp, and the grains of sago are crystal clear. In one mouth, the pulp is sweet and mellow, sago q is smooth, and mango is sweet and grapefruit is sour. The taste is not very sweet, but rich, cool and refreshing. Do you want to learn to do such a sweet gift?
Ingredients: sago 100g, mango 3, grapefruit 1 / 2, coconut milk 180g, milk 100g, sugar 50g
Make water in the pot, boil over high heat, add sago, turn to medium heat after boiling, cook for about 15 minutes, and stir constantly to prevent sticking to the bottom of the pot
2.15 minutes, cover the pot, turn off the heat and simmer for 5 to 10 minutes until there are no white spots on the sago. If there are any white spots, open fire and simmer for a while
3. Take out the sago, rinse the mucus with flowing water, and soak it in ice boiled water for standby
4. Put the milk, coconut milk and sugar into the skillet, heat it over low heat until the sugar melts, and turn off the heat to cool
5. Peel off the outer skin of grapefruit, then peel off the inner thin skin, peel out the flesh, and refrigerate
6. Remove the core of mango and take out the flesh. With a horizontal knife, put two pieces of thick flesh under the core. Then, put a flower knife on the flesh and push it up from one side of the peel. The diced flesh will immediately spread into flower shape, and then put the diced flesh under it
7. Reserve some neat and beautiful diced mangoes, refrigerate them for decoration, put the rest of the flesh into the mixing tank of the cooking machine, and then add the cooled coconut milk sugar
8. Stir until smooth, remove the sago, drain the water, and mix with mango pulp. If you don't eat it for a while, you can seal it and refrigerate it
9. When eating, take the right amount of Mango Sago paste into the container, and then sprinkle with grapefruit and diced mango