Instructions
Make Mango Jelly: Combine 1 pack mango agar-agar, 120g sugar, and 700ml water in a saucepan. Boil while stirring, pour into a container, cool until set, then dice.
Make Mango Puree: Take a portion of ripe mangoes, put into a blender, and blend until smooth and thick.
Make Creamy Milk Base: Mix 500g evaporated milk, 600ml UHT milk, 150g condensed milk, and 7 tbsp Elite Crème Creamer Regular in a large bowl. Stir well until smooth and creamy.
Assembly: Coat the inner wall of the glass with mango puree. Add diced mangoes, mango jelly, cooked sago pearls, and soaked basil seeds.
Final Touch: Pour the creamy Elite Crème milk base over top, garnish with extra mango puree and ice cubes. Chill or serve immediately cold!
