Chilled Mango Sago Cream with Pomelo
Yangzhi Manna is a Hong Kong dessert. It was initiated by Hong Kong Leyuan restaurant in Xinjiang in 1984. The ingredients include grapefruit and mango, coconut milk, fresh cream (or light milk) and sugar. Peel the grapefruit and knead it. Dice the mango and mix it with the honey, coconut milk and sugar water. Use after freezing. Some dessert shops add mixed fruits or bird's nests.1. Cold storage of similo and mango juice in advance can enhance the fresh, smooth taste.2. Cut mango into three pieces of mango powder. Then I use a 10 character flower knife. Do not cut off the peel, then turn the flesh inward and take the flesh along the mango peel3. Stir the sago with a small spoon and carefully paste the bottom.
Step 1 . Raw materials.
Step 2 . First, dissolve the water and sugar together and set aside.
Step 3 . Put the sago in boiling water and simmer over high heat for 10 minutes. Cook until semi transparent, then turn off the heat and let it simmer for 10 minutes.
Step 4 . Put the sago seeds in a sieve and rinse with cold water. Drain the water and set aside for later use.
Step 5 . Put the sago into a container and add coconut milk.
Step 6 . Add whole milk and light milk.
Step 7 . Mix well together and refrigerate in the refrigerator for later use.
Step 8 . Mix the flesh of two mangoes with sugar water to make a puree.
Step 9 . Refrigerate for later use.
Step 10 . Cut the flesh of another mango into approximately 1cm cubes.
Step 11 . Take the meat from grapefruit and set it aside.
Step 12 . Put mango juice and sago into a bowl, and finally add diced mango and grapefruit seeds.
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