@kieuphi45: Nước Lavie kiềm, độ pH8.6. Tinh túy từ Khoáng thiên nhiên. Tốt cho sức khỏe. #kieuphi45 #tiktok #lavie #nuockiem #nuockhoang

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Thursday 20 August 2026 09:00:04 GMT

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Mango Sago A creamy, refreshing mango dessert. Perfect for summer. Ingredients * Fresh ripe mangoes, peeled and cubed * 1 can light coconut milk * ½ can low-fat sweetened condensed milk, or to taste * Sago pearls * Canned Asian jelly, drained and cubed * Canned coconut jelly, drained * Ice cubes Instructions 1. Cook the sago pearls. Bring a pot of water to a boil, add the sago pearls, and cook until mostly translucent, on low medium heat. Stir often so they don’t stick together. Drain and rinse under cold water. 2. Blend the mango base. Add about half of the fresh mango cubes to a blender with the light coconut milk and condensed milk. Blend until smooth and creamy. 3. Assemble. In a large bowl, combine the mango-coconut base, cooked sago pearls, remaining fresh mango cubes, Asian jelly, coconut jelly, and ice cubes. 4. Mix and chill. Stir everything together and serve cold. Add more coconut milk if you want it thinner, or more condensed milk if you like it sweeter. Notes For the best flavor, use very ripe sweet mangoes and serve the mango sago extra cold. Mango Sago A creamy, refreshing mango dessert. Perfect for summer. Ingredients * Fresh ripe mangoes, peeled and cubed * 1 can light coconut milk * ½ can low-fat sweetened condensed milk, or to taste * Sago pearls * Canned Asian jelly, drained and cubed * Canned coconut jelly, drained * Ice cubes Instructions 1. Cook the sago pearls. Bring a pot of water to a boil, add the sago pearls, and cook until mostly translucent, on low medium heat. Stir often so they don’t stick together. Drain and rinse under cold water. 2. Blend the mango base. Add about half of the fresh mango cubes to a blender with the light coconut milk and condensed milk. Blend until smooth and creamy. 3. Assemble. In a large bowl, combine the mango-coconut base, cooked sago pearls, remaining fresh mango cubes, Asian jelly, coconut jelly, and ice cubes. 4. Mix and chill. Stir everything together and serve cold. Add more coconut milk if you want it thinner, or more condensed milk if you like it sweeter. Notes For the best flavor, use very ripe sweet mangoes and serve the mango sago extra cold. Mango Sago A creamy, refreshing mango dessert. Perfect for summer. Ingredients * Fresh ripe mangoes, peeled and cubed * 1 can light coconut milk * ½ can low-fat sweetened condensed milk, or to taste * Sago pearls * Canned Asian jelly, drained and cubed * Canned coconut jelly, drained * Ice cubes Instructions 1. Cook the sago pearls. Bring a pot of water to a boil, add the sago pearls, and cook until mostly translucent, on low medium heat. Stir often so they don’t stick together. Drain and rinse under cold water. 2. Blend the mango base. Add about half of the fresh mango cubes to a blender with the light coconut milk and condensed milk. Blend until smooth and creamy. 3. Assemble. In a large bowl, combine the mango-coconut base, cooked sago pearls, remaining fresh mango cubes, Asian jelly, coconut jelly, and ice cubes. 4. Mix and chill. Stir everything together and serve cold. Add more coconut milk if you want it thinner, or more condensed milk if you like it sweeter. Notes For the best flavor, use very ripe sweet mangoes and serve the mango sago extra cold.

Mango Sago A creamy, refreshing mango dessert. Perfect for summer. Ingredients * Fresh ripe mangoes, peeled and cubed * 1 can light coconut milk * ½ can low-fat sweetened condensed milk, or to taste * Sago pearls * Canned Asian jelly, drained and cubed * Canned coconut jelly, drained * Ice cubes Instructions 1. Cook the sago pearls. Bring a pot of water to a boil, add the sago pearls, and cook until mostly translucent, on low medium heat. Stir often so they don’t stick together. Drain and rinse under cold water. 2. Blend the mango base. Add about half of the fresh mango cubes to a blender with the light coconut milk and condensed milk. Blend until smooth and creamy. 3. Assemble. In a large bowl, combine the mango-coconut base, cooked sago pearls, remaining fresh mango cubes, Asian jelly, coconut jelly, and ice cubes. 4. Mix and chill. Stir everything together and serve cold. Add more coconut milk if you want it thinner, or more condensed milk if you like it sweeter. Notes For the best flavor, use very ripe sweet mangoes and serve the mango sago extra cold. Mango Sago A creamy, refreshing mango dessert. Perfect for summer. Ingredients * Fresh ripe mangoes, peeled and cubed * 1 can light coconut milk * ½ can low-fat sweetened condensed milk, or to taste * Sago pearls * Canned Asian jelly, drained and cubed * Canned coconut jelly, drained * Ice cubes Instructions 1. Cook the sago pearls. Bring a pot of water to a boil, add the sago pearls, and cook until mostly translucent, on low medium heat. Stir often so they don’t stick together. Drain and rinse under cold water. 2. Blend the mango base. Add about half of the fresh mango cubes to a blender with the light coconut milk and condensed milk. Blend until smooth and creamy. 3. Assemble. In a large bowl, combine the mango-coconut base, cooked sago pearls, remaining fresh mango cubes, Asian jelly, coconut jelly, and ice cubes. 4. Mix and chill. Stir everything together and serve cold. Add more coconut milk if you want it thinner, or more condensed milk if you like it sweeter. Notes For the best flavor, use very ripe sweet mangoes and serve the mango sago extra cold. Mango Sago A creamy, refreshing mango dessert. Perfect for summer. Ingredients * Fresh ripe mangoes, peeled and cubed * 1 can light coconut milk * ½ can low-fat sweetened condensed milk, or to taste * Sago pearls * Canned Asian jelly, drained and cubed * Canned coconut jelly, drained * Ice cubes Instructions 1. Cook the sago pearls. Bring a pot of water to a boil, add the sago pearls, and cook until mostly translucent, on low medium heat. Stir often so they don’t stick together. Drain and rinse under cold water. 2. Blend the mango base. Add about half of the fresh mango cubes to a blender with the light coconut milk and condensed milk. Blend until smooth and creamy. 3. Assemble. In a large bowl, combine the mango-coconut base, cooked sago pearls, remaining fresh mango cubes, Asian jelly, coconut jelly, and ice cubes. 4. Mix and chill. Stir everything together and serve cold. Add more coconut milk if you want it thinner, or more condensed milk if you like it sweeter. Notes For the best flavor, use very ripe sweet mangoes and serve the mango sago extra cold.

شهداء العراق#البعيسى #المعموري#حيدر. #يوسف- حسين-المعموري#

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