Mango Sago Dessert April 26, 2006Posted by thelazychef in Desserts.
Ok. Reason for cooking while i’m still in the midst of exams? Stress. Depression.
My paper today was a total killer. Was sooo depressed after that.
Then my friend brought over 2 utterly beautiful and fragrant mangoes. His mum just got back from Vietnam and he was kind enough to remember what I had been rambling about the week before. I saw Mango Pomelo Dessert in a Hong Kong cafe we frequent and I just casually mentioned that I would like to try and make this dessert myself.
And so, he brought 2 mangoes for me today! 😉
As said, I was supposed to make Mango Pomelo Dessert, but I couldn’t find any pomelo on sale, or probably, it ain’t the season for pomelo now, so, I decided to substitute with Sago pearls instead!
This dessert is insanely easy to make. And its super yummilious. Mmm… My whole family and my study buddies love it!
Ok. I need to get back to studying. 😦
Give this a try if you like chilled desserts. You won’t regret it!
Mango Sago Dessert
(adapted from Zu’s Kitchen)
600gm mango (abt 2 honey mangoes)
400ml mango juice (Peelfresh or any other similar brands)
125ml evaporated milk
80g sago pearls (original uses 300gm pomelo, split into small pieces)
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water
1. Boil 250ml water and sugar till sugar dissolves.
2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
3. Take syrup and cornflour mixture off the heat and leave it to cool.
4. Cut the sides of the mango and cube them.
5. Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside.
6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.
7. Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.
8. Chill before serving.
Preparation of sago pearls
1. Soak sago pearls in water till they turned abit translucent (About an hour)
2. Boil the pearls with water till it turns totally translucent.
3. Pour the cooked pearls into a sieve and wash it with tap water remove the starch and now it’s ready to be used
- Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
- Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
- Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
- Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
- Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.
This results in a soft but still chewy texture and not mushy at all. )