Mango, purple potato and sago
By VicentaLakin
Recipe Recommendations
- sago several
- mango of 2
- purple potato one
- pure milk 1 bag
- honey 2 tablespoons
- osmanthus sauce 2 tablespoons
- sweet and sour
- stewed
- ten minutes
- simple
Steps for Mango, purple potato and sago
1
Wash the mango, cut the flesh, apply a cross knife, gently press the peel with your fingers, and use a fruit knife to cut the flesh into a bowl and set aside.2
Place the purple potatoes in a steamer, steam them under water (about 15 minutes), cut them into square dices of the same size as the mango slices, and serve for later use3
Put the sago into the boiling pot, add more than half of the water in the pot, and cook for about 15 minutes over high heat. The high heat makes the sago roll up and down, making it difficult to stick to the pot4
Cook the sago until only a little white core is left, turn off the heat, cover and simmer for a while, until it is all transparent, put it in a filter basin, and pass through it with cold water several times to make the sago taste Q.5
Put the spare mango, diced purple potatoes and sago into a bowl at the same time, and pour 1 bag of iced pure milk into the bowl6
Add 2 spoonfuls of honey and 2 spoonfuls of osmanthus sauce (or sugar osmanthus), mix well with the ingredients and serve ~Mango, purple potato and sago Make Tips
1. If you don't like the slightly bitter and astringent taste of purple potatoes, you can only add diced mango;
2. Mangoes should choose small mangoes, which are sweeter and juicier than large mangoes;
3. The sago is easy to solidify. It is recommended to put the leftover parts in the refrigerator, and add appropriate amount of milk or ice cubes when taking them out for drinking.
2. Mangoes should choose small mangoes, which are sweeter and juicier than large mangoes;
3. The sago is easy to solidify. It is recommended to put the leftover parts in the refrigerator, and add appropriate amount of milk or ice cubes when taking them out for drinking.