Matcha Sago with Mango Cream Pudding
150g mango with 5g gelatine powder, mix well, pour into tilted cup, refrigerate for min. half an hour.
150g light cream, 10g sugar, and 5g gelatine powder, mix well, pour into the cup.
Sago pearls in boiling water, stir until sago pearls are cooked. Place with sugar and ice cubes to cool down.
3g matcha powder into 10ml warm milk with 100ml coconut juice, mix well. Add cooling sago pearls, pour into the cup.