Mango Simeon
By VicentaLakin
There's always a feeling that sweets give people more than the enjoyment of taste buds, but also the pleasure of the heart. When this dessert was on the table, I was completely conquered by this beautiful color! It's a hot day that makes people even more fond of sweets. Every time I eat dessert, there's only two words in my head: Happiness
- sweetening
- other
- several hours
- ordinary
Steps for Mango Simeon
1
The water will burn, the rice will be in the pot, the little fire will boil
2
There's little white cores, mostly transparent, shut down, and a little bit more transparent. Pull! Out
3
It's too cold for dry water
4
200 g mango grains and 100 g yog yog yogurt to the cooker
5
The mango mud pours into the bowl, then the dried Simi pours into the mango mud
6
Finally, the rest of the mango grains will be decoratedMango Simeon Make Tips
Notes: 1. Soak the sago in cold water beforehand for easier cooking; otherwise, it will take longer. Cook the sago over low heat, stirring constantly with a spoon to avoid sticking to the pot. 2. Remove the sago when it is mostly transparent but still has a white core. Do not cook for too long. 3. The mango can be replaced with other fruits you like, such as papaya, yellow peach, etc. 4. The prepared Mango Sago tastes better after refrigeration.