Mango Sago Sauce
Ingredients: sago,mango
- sweetening
- other
- three-quarters of an hour
- simple
Steps for Mango Sago Sauce
1
Prepare raw materials.
2
Pour the sago into boiling water and boil.
3
Turn off the heat when there is still a little white heart in the middle.
4
Simmer for 10 minutes until the white heart is completely white, and rinse with cold water.
5
Simply rinse the mango, then stand it upright on the chopping board, that is, let the fruit core be perpendicular to the chopping board. Then, with the fruit core as the center, cut a knife on the right side of the fruit core, and the mango is divided into two parts.
6
Follow the same cutting method and cut the left side of the fruit core. The knife is as close as possible to the mango core. The mango is divided into three parts: two slices of mango meat and one slice of mango core.
7
Make a few cuts on the mango pulp lengthwise, not too hard, and it is better to cut the flesh without breaking the skin.
8
Take a few more strokes horizontally and make all the cuts.
9
Hold the checkered mango in your hand, press your fingers against the mango skin and push it up, and the mango opens like a flower. If you eat mangoes raw, you can eat them directly. Mangoes come in small pieces, which are easy to eat, and they won't get juice everywhere. If you want to take the flesh, just use a fruit knife to cut it off directly along the gap between the "mango flowers".
10
Take 2/3 of the mango meat and beat it into mango paste.
11
Pour the mango paste into a bowl, add the mango grains, the beautiful and delicious sago QQ balls, and a bowl of mango sago fish is ready!Mango Sago Sauce Make Tips
1. When the mango meat is beating, you can add some sugar water appropriately, but don't add what you don't like. 2. Sago is a reprocessed product originating from Thailand. It is similar to our vermicelli and noodles. It does not grow, but is made of starch. Its main ingredient is starch, so it will fall apart when soaked in cold water. The sago must be thrown into boiling water to keep its shape intact.