Homemade Hong Kong style classic dessert [Yangzhi Ganlu]

1. Put enough water in the pot, and pour in the small sago after the water boils

2. Bring to a boil over high heat, then turn to low and medium heat and cook for about 10 minutes until only a small white dot is left in the middle

3. Turn off the heat, cover the pot and simmer for 10 to 15 minutes until completely transparent

4. After the sago is completely transparent, take out the cold water once and drain it

5. At this point, handle the large mango by cutting it sideways, leaving about 1cm of the fruit pit in the middle. Cut it into two halves with a fruit knife, cross the edges of the knife on the flesh, and then press against the skin to break it open

6. Remove the neatly arranged mango grains in the middle for decoration, and use the irregularly shaped ones for mud making

7. Put mangoes, coconut milk, light milk, and sugar into the mixer

8. Crush into mango puree for later use

9. Peel the grapefruit well

10. Take a container, first put a layer of small sago, then pour in the beaten mango puree and mix well

11. Add mango dice, grapefruit, and mint leaves for decoration

12. Refrigerate for one or two hours before eating, for a better taste