1.芒果去皮,邊(bian)角料用作打(da)碎,完整的保留(liu);
2.完整的用淡鹽水浸泡,以防變黑;
3.把(ba)邊角(jiao)芒果(guo),椰漿,牛奶,白砂糖放入攪(jiao)拌(ban)(ban)機,攪(jiao)拌(ban)(ban)均勻;
4.水煮開,放入西米不斷攪拌,10分(fen)鐘(zhong)后關火燜5分(fen)鐘(zhong),用(yong)冷(leng)水沖洗掉表(biao)面的粘液,放入冰水冷(leng)藏待用(yong);
5.柚子去(qu)皮取肉(rou);
6.西米放進第3步中(zhong)的芒果(guo)椰奶中(zhong)攪拌均勻,中(zhong)間(jian)放上(shang)芒果(guo)粒,傍(bang)邊放柚(you)子裝(zhuang)飾即可;
烹飪技巧: