Lychee Sago Recipes
LYCHEE COCONUT SORBET WITH MANGO AND LIME
Categories Ice Cream Machine Dessert Kid-Friendly Quick & Easy Frozen Dessert Lime Coconut Mango Summer Lychee Gourmet Small Plates
Yield Makes 4 dessert servings
Number Of Ingredients 7
Steps:
- Drain lychees, reserving syrup, then purée lychees, cream of coconut, 1/4 cup syrup, and 2 1/2 tablespoons lime juice in a blender until smooth. Freeze in ice cream maker.
- While sorbet is churning, toss together mango, zest, and remaining lime juice to taste (1/2 to 1 tablespoon).
- Serve scoops of sorbet over mango slices.
LYCHEE SAGO
Make and share this Lychee Sago recipe from Food.com.
Provided by SiRong
Categories Gelatin
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Gelatin to be soaked in cold water whilst water is being boiled.
- Dissolve the gelatin into the boiling water.
- Add lychee puree and set the mixture aside.
- After the mixture has cooled abit, add lemon juice.
- Divide the sago into 6 portions.
- Set the sago portions into shot glasses and add a whole lychee each.
- Top each shot glass with the prepared mixture.
- Cool and set in refridgerator.
Nutrition Facts : Calories 0.5, Sodium 0.3, Carbohydrate 0.2, Sugar 0.1
LEMON SAGO
Make and share this Lemon Sago recipe from Food.com.
Provided by katew
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in pan.
- Stir over low heat till sugar dissolves.
- bring to boil, reduce heat and simmer uncovered for 20 - 25 minutes.
- Stir occasionally
- Sago should be clear and mixture quite thick.
- Pour into dish, allow to set.
TAPIOCA PEARL PUDDING WITH LYCHEES AND MANGO
Provided by Ruth Cousineau
Categories Ginger Dessert Kid-Friendly Mango Summer Lychee Tapioca Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring water to a boil in a heavy medium saucepan, then stir in tapioca. Simmer, stirring often, 10 minutes. Cover and remove from heat. Let stand until most of pearls are translucent, 25 to 30 minutes.
- Drain syrup from lychees into a small saucepan and add sugar, zest, ginger, and 1/4 teaspoon salt. Simmer, stirring occasionally, 10 minutes, then remove from heat and let stand 5 minutes.
- Coarsely chop lychees and put in a bowl with mango. Drain tapioca in a colander and rinse under cold water until cool, then add to fruit. Strain syrup though a fine- mesh sieve into fruit. Stir in lime juice and let stand 1 hour for flavors to blend.
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