This refreshing and pleasant coconut juice mango sago is ready! Doesn't it look like summer?
Because it is midsummer, it is best to ice mangoes and coconut juice in advance and mix them with refrigerated sago to taste especially cool!
Coconut juice, mango sago
By MeggieWalker
Recipe Recommendations
- coconut juice a bottle
- mango two
- sugar 20 grams
- sago 100 grams
- sweetening
- cook
- ten minutes
- ordinary
Steps for Coconut juice, mango sago
1
Ingredients: 1 bottle of coconut juice, 2 mangoes, 20 grams of sugar, 100 grams of sago.
2
Soak sago in cold water for about 30 minutes.
3
Drain the water and pour into boiling water.
4
Wait until it rolls again, turn off heat and soak for 20 minutes until the sago is translucent (Note: Stir with a spoon while cooking, otherwise the sago will stick to the bottom of the pot).
5
Pour out and drain the water, then rinse with cold water until it does not stick.
6
Boil another pot of water, wait until the water boils again, pour in the sago, wait until it boils again, add cold water, and repeat this twice until the sago is boiled until it is completely transparent, turn off the heat.
7
Remove the cooked sago and soak it in a large bowl of cold boiling water. Place it in the refrigerator and chill for 1-2 hours.
8
When serving, take appropriate amount of cooked sago, strain off the water, and place at the bottom of the cup.
9
Add the right amount of sugar.
10
Pour in coconut juice and stir well.
11
Peel and core the mangoes and cut them into dices.
12
Put in the top layer of the cup.