Mango Sago Dessert

 

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Stepping into autumn but I still misses the mango. This is such a refreshing dessert to have although I was having problem finding mango. A Sweet mango is crucial is this dessert as it will effect the taste of it. After a stressful week, nothing is better than sitting back on the coach and enjoy this beautiful and fragrant mangoes dessert straight from the fridge.

This is a very typical HK dessert and meant to have Pomelo in it, but I couldn’t find any pomelo on sale, or probably it wasn’t the season for it now, so, I decided to substitute with Mango sorbet instead.

Ingredients:

2 sweet mango  
1/2 cup of sago pearls ( can get in any Asian grocery)   
120 ml evaporated milk
120 ml coconut milk    
3 – 4 small piece of rock sugar (can get in any Asian grocery)   
3 cups of water (to cook with the rock sugar) 

A tub of mango sorbet/ice-cream of your choice 

Directions:

1) Bring about 4 cups of water to boil in a saucepan. Add in sago pearls and bring it up to boil. Once it boils, continue to stir for a minutes and then turn off the heat and cover the saucepan. Leave it for 20 minutes. At this stage the sago pearls should be transparent. (Do not attempted to overcook it because it will become mushy, when you turn off the heat you should still see a dot of white in the centre of the sago)

2) Drain the sago from the hot water in a strainer, rinse under cold running water until it cools down and water runs clear and set aside.

3) Peel and cut mango into cubes. Set aside one of the cut mango for garnish

4) Using a blender or electric mixer, blended the rest of the mango to a thick smooth mixture. Combine it with the evaporated milk and set aside.

5) Boil 3 cups of water and rock sugar until sugar dissolved, add in the coconut milk and taste with a spoon, add more rock sugar if you would like it to be sweeter. Turn off the heat once it reach the boiling point.

6) In a mixing bowl, mix the blender mango, cubed mango, coconut milk mixture and sago pearls. Stir well until well combined.

7) Chill for few hours.

8 ) Before serving, scoop a ball of ice-cream/sorbet and place in the middle of bowl, then using a ladle pour over the mango mixture over the ice-cream/sorbet.

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I couldn’t find a ripen mango, should have done this during summer time.

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Rinse sago under cold water to get rid of the starchiness

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I wish I had a blender…

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When you add the sugar it is ok to be sweeter because you will be adding other liquid to it

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Ta da…

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4 Comments (+add yours?)

  1. lateraleating
    Mar 06, 2011 @ 05:33:33

    I love mango, too, but you’re right, ripe sweet mangoes are crucial for this dessert.

    Reply

  2. Ellie (Almost Bourdain)
    Mar 07, 2011 @ 01:20:08

    I must make this pudding when the next mango season arrives. Love the topping of pomelo.

    Reply

  3. Christine Bennett
    Mar 07, 2011 @ 10:13:27

    I love Asian desserts! But it’s often hard to find a good tutorial/ recipe for them online, so thanks for posting! I am a huge fan of sago and mango – sounds like a nice refreshing dessert!

    Reply

  4. Lorraine @ Not Quite Nigella
    Mar 07, 2011 @ 23:51:48

    Oh yum! This reminds me of yum cha desserts 😀

    Reply

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