芒果沙谷汤圆Tong Yuen In Mango Sago Sauce

把糯米粉加水和蓝色素揉成软面团，然后分成小粒，搓成汤圆。Mix glutinous rice flour with water and blue colouring，knead into a soft dough. Divide into small portions and roll into round balls.

煮一锅水，放入沙谷米煮至透明，然后盛出冲水。Boil water in a pot. Add sago and cook until transparent. Dish out and rinse under tap water.

另外煮一锅水，放入汤圆，煮至浮起，盛出放入冰水中。Cook another pot of water to a boil. Drop in the tung yuen. Once cooked they will float up. Remove and drop them into cold water.

把芒果肉加清水60毫升搅拌成泥，然后加入淡奶和糖粉。Blend mango flesh with 60ml water into puree，and then mixes with evaporated milk and icing sugar.

把沙谷米加入芒果浆中，加入盐拌勻。Add sago into mango mixture. Add salt.

把芒果浆盛在玻璃杯，然后放入汤圆和芒果丁，即可享用。Scoop mango into serving glasses. Top up with tung yuen and mango cubes. Serve at once.