Mango and purple potato Sago(mang guo zi shu xi mi lao )

Mango and purple potato Sago

Introduction:

Production steps:

Step 1: clean the mango, cut the flesh, draw a cross knife, gently press the skin with your fingers, and use the fruit knife to put the flesh into a bowl for later use

Step 2: after steaming the purple potato in the steamer (about 15 minutes), cut it into cubes of the same size as the mango cubes, and set aside

Step 3: put the sago into the wok, put most of the water into the wok, and cook for about 15 minutes. The high fire makes the sago roll up and down, and it is not easy to stick to the wok

Step 4: when there is only a little white core left, turn off the heat, cover it and cover it for a while. When it is transparent, put it in a filter basin and use cold water for several times to make it taste better

Step 5: put the spare mango, purple potato and sago into the bowl at the same time, and pour 1 bag of pure milk with ice into the bowl

Step 6: add 2 spoons of honey and 2 spoons of sweet scented osmanthus sauce (or sweet scented osmanthus), mix it with the ingredients evenly, and you can eat it~

Materials required:

Simmy: how many

Mango: 2

Purple potato: 1

Pure milk: 1 bag

Honey: 2 teaspoons

Sweet scented osmanthus sauce: 2 teaspoons

Note: 1. If you don't like the bitter and astringent taste of purple potato, you can only put diced mango; 2. Mango should choose small mango, which is sweeter and juicier than big mango; 3. Sago is easy to solidify, so it is recommended to put the leftover part into the refrigerator, and then drink it with milk or ice.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Mang Guo Zi Shu Xi Mi Lao