Hong Kong-style dessert - poplar manna (mango sago dew) with mango flower cutting method

Yangzhi manna is a classic Hong Kong-style dessert, mango with coconut milk sago is really compatible, and the recipe is very simple. I've made it many times, and a chef asked if there was a recipe before, so let's write it down. Very carefully written recipes, free to share, remember to hand in your homework after finishing! If it's delicious, remember to praise (/ω\) it better than ❤️ !The !️ recipe is for 3 people

Ingredients

Mangopulp(recommendedKatemango,Australianmango,DajinHuangmango) 400 g

sago 40 g

coconutmilk 100 ml

condensedmilk 12 g

milk 200 ml

grapefruit alittle

Cooking Instructions

To prepare the ingredients, I used coconut milk, not coconut milk.
A bag of small sago, sealed and preserved inexhaustibly.
Sago is not rice, so it is good to cook it without rinsing, and it melts when washed.
Pour about 500g of water into the pot (the amount of water does not need to be particularly accurate), pour the weighed 40g of sago into the pot after boiling over high heat, turn to low heat and cover the pot and cook for 15 minutes, during which the lid is constantly removed to observe and stir to prevent the sago from getting to the bottom. When the sago is basically transparent and has a little white core (smaller than the white core in the picture), turn off the heat and simmer for 15 minutes.
Until the white core of the sago disappears and becomes completely transparent.
Rinse the sago with cold water several times and put it in a bowl with cold water for later use.
Prepare coconut milk, the ratio of coconut milk and milk is 1:2, 100ml of coconut milk is added to 200ml of milk, coconut milk itself is not sweet, so add 12g of condensed milk to taste, stir well and set aside.
Drain the sago from the cold water, put it in coconut milk, and eat it directly to the coconut milk sago on the market.
Cut mangoes, choose as big mangoes as possible, recommend Kate mango, Australian mango, Dajin Huang mango, a big one with high sweetness. Hold the mango upright, avoid the pit, and cut it into three slices along each side.
Draw a cross with a knife and do not cut it.
Put your hand on the mango skin, and the beautiful mango blossom will come out.
The same goes for the other piece.
Cut the good-looking cube mango cubes on the mango flowers and set aside.
All remaining mango pulp (leftovers) is whipped into a food processor to puree the mango.
Finish with delicate mango puree. (Don't be lazy with mango and milk together in a food processor, it will bubble a lot.) )
Pour the mango puree into the coconut sago in step 5 and stir well, then place a few diced mangoes.
Put the grapefruit pulp (the ordinary grapefruit I use is also delicious ) and the mint leaves can be decorated, and the poplar branch manna is complete!
It's all big pieces of mango pulp! It's not enjoyable!!
Poplar nectar cup. Put the mango puree on the bottom, then pour the sago, and finally the coconut milk part, stir before eating.
If you don't have coconut milk, you can, a can of coconut milk + a carton of milk , and it tastes very good