This is one easy dessert I’ve been wanting to make since last year. The recipe just got ‘buried’ deep down in my digital recipe folder. B and I had a nice mango pomelo dessert at a friend’s wedding dinner. We wanted more and so we went to get some mangoes the next day. But it wasn’t the mango season, the mangoes we bought were not very sweet. Honey mangoes were not in season then. Anyway, we went ahead with it.
The hotel’s version didn’t have cornstarch added and was more watery compared to the ones I had at the dessert stalls, which is of gluey texture. B sulked when I followed the recipe by adding in the cornstarch to acheive the texture, which he didn’t like. Oh well… note taken. This dessert would have tasted much better if honey mangoes were used.
One thing I realised is that the mango fibre tissues can’t be blended smoothly. Does anyone knows how to solve this problem? Or was it the mango?
Mango Sago Dessert
Recipe from The Lazy Chef which was from Zu’s Kitchen which doesn’t seems to be around anymore)
Serves 4 to 6
600g 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)
250ml water
2-3 tbsp sugar
1 tbsp cornflour/tapioca starch (optional)
1 tbsp water
extra 100ml water
Method
- Boil 250ml water and sugar till sugar dissolves.
- Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
- Take syrup and cornflour mixture off the heat and leave it to cool.
- Cut the sides of the mango and cube them.
- Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside.
- Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.
- Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.
- Chill before serving.
Preparation of sago pearls
- 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.
Enjoy!
