Mango Sago Recipes

MANGO SAGO

Steps:

• In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don't add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they're fully cooked.
• When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
• Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
• In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
• When you're ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.

MANGO SAGO RECIPE

Steps:

• Wash the soaked sago in water thoroughly and boil in a lt of water till they turn soft. Turn off flame and drain. Wash the boiled sago in normal water and drain. Place the boiled and cooled sago in fridge till use.
• Boil 1/2 lt milk till it reduces to 3/4 cup. Turn off flame and bring to room temperature.
• In another vessel, bring 1/2 cup milk to a boil. Reduce flame, add sugar and cardamom. Simmer till the sugar dissolves. Slowly add the corn flour mixture and keep stirring till the milk thickens lightly. This could take 6-7 mts. Turn off flame. Allow to come to room temperature.
• Blend reduced milk, boiled milk+sugar mixture and mango puree till well combined. You can use a mixer grinder to blend.
• Remove the mixture to a bowl, add the chilled sago and mix gently till combined.
• Chill the mixture for at least 2-3 hours before serving. At the time of serving, divide the mango sago pudding among the serving glasses. Garnish with ripe mango cubes and tapioca pearls. Serve!

MANGO SAGO PUDDING RECIPE (WITH CONDENSED MILK)

Steps:

• First of all rinse and soak sago pearls in water for 3-6 hours
• Bring plenty of water to rolling boil. Add the soaked and drained sago pearls.
• Cook in medium flame for 10-12 minutes until the sago pearls are well cooked and transparent.
• In the mean time puree 1 big ripe sweet mango with 1/2 cup condensed milk and 1/4 cup boiled and cooled milk.
• Now once the sago are cooked, drain under cold running water thoroughly.
• Take the cooked sago in a mixing bowl. Add the mango puree and mix well. Chill for 2-3 hours before serving. Serve topped with more mango pieces and roasted nuts.

MANGO SAGO CREAM

Steps:

• Place sago in a saucepan and cover with water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain.
• Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved.
• Place sugar mixture into a blender; add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes.
• Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.

MANGO SAGO (杨枝甘露)

Steps:

• Bring 3 cups water to a boil. Add the tapioca pearls. Boil until pearls turn transparent with a small white spot in the middle of each, 12 minutes or so. Stir occasionally. (The cooking time will vary depending on the size of your tapioca pearls. You should always follow the instructions on your package if there are any.)
• Immediately strain the cooked tapioca pearls with a fine sieve and rinse them with tap water to stop the cooking. Submerge the sieve with the cooked tapioca into a bowl of tap water to prevent the pearls from drying out. Set aside.
• Add half of the mango chunks (I use the ones with imperfect shapes), about 2 cups, into a blender. Add the evaporated milk. Mix at the highest speed until it forms a smooth paste. Taste the paste. Add the sugar (if using) and blend to mix again if it's not sweet enough.
• To assemble, divide and add the tapioca pearls into serving bowls. Top with the mango paste, then add the coconut milk. Top with the mango chunks. Garnish with grapefruit, if using. You can also chill the desserts in the fridge for an hour before serving. Enjoy!

MANGO POMELO SAGO

Steps:

• For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
• Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
• Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
• Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.

MANGO SAGO

Steps:

• In a pot, add 1 cup of tapioca pearls and 6 cups of water. Turn the heat to medium-low heat and let it cook for 10 minutes. Constantly stir to prevent it from sticking.After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
• Drain the tapioca pearls and run them under cold water. If you are serving right away, set the pearls aside. If not, leave them in cold water until ready to serve.
• Cut fresh mangos into cubes. Add half of the mango in a blender.
• Add in condensed milk and coconut milk into the blender and blend until smooth.
• Fold in drained tapioca pearls and serve with fresh mangos on top.