Resepi Sagu Mangga | Sago Mango Dessert

Resepi Sagu Mangga | Sago Mango Dessert

   May 15, 2020       Lyn Alina

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Pudding is not so common in our household since we favor savory treats for our snack.

Usually we devour fruits that we bought on their own, without turning them into desserts or even juices.

But my hubby bought two packages of small tapioca pearls, or we called as sago, and I was thinking to make a refreshing dessert for iftar.

Honestly, this was my first trial of making sago mango dessert.

It turned out to be really delicious!

The key to make this no-fuss dessert is to perfectly cook the sago with a lot of water, until they become translucent.

To cook the sago, you have to stir frequently to ensure they evenly cooked.

Rinse the cooked sago afterward to remove excess starch that'll make the sago stick to each other.

Some of the sago mango recipes called for usage of coconut milk, or coconut milk combined with evaporated milk to make the dessert.

If you're using coconut milk, you'll need to cook the milk mixture on the stove until it is smoky, but not yet to reach the boiling point.

This step is necessary to ensure the coconut milk is not raw and thus preventing it from spoiling, causing tummy upset😅.

I used white sugar in my sago mango dessert, but you can substitute white sugar with other sweetener of your choice.

The other options to replace white sugar are brown sugar, condensed milk, honey and maple syrup.

This dessert is meant to be enjoyed chilled, so you have to prepare it a few hours before it is served.

I tried eating the dessert the next day after an overnight chill, and guess what, it taste more flavorful!

When we let the dessert sit overnight, we allow more time for the mango flavors to evenly spread throughout the dessert and diffuse with other flavors.

I added grass jelly into my sago mango dessert, but you may also add mango flavored jelly or agar into it.

Alright! Lets get started.

SAGU MANGGA 

( SAGO MANGO DESSERT)

Category : Dessert, Pencuci Mulut

Serve: 6

Ingredients To Cook The Sago:

1 1/2 cups of small tapioca pearls (sago)

15 cups of water

1/4 teaspoon of salt

2 pandan leaves - knotted (optional)

Ingredients To Make Milk Mixture:

2 1/2 cups of boiled water

1 cup of evaporated milk

A pinch of salt

1/4 cup of white sugar

2 ripe mangoes

100 grams of grass jelly - optional

INSTRUCTIONS

Cooking the tapioca pearls:

In a pot, bring water to boil.  Meanwhile, place the tapioca pearls in a strainer  and clean small tapioca pearls under running tap water.  

Once the water is boiling, add cleaned tapioca pearls, pandan leaves and a salt.  Stir frequently and cook over medium heat until all the tapioca pearls are translucent, which takes about 30 to 40 minutes.

Strain cooked tapioca pearls in a colander and rinse once again under running tap water to remove excess starch.  Drain well and set aside.

Cutting The Mangoes and Grass Jelly: 

Rinse the mangoes and peel the the skin by using fruit peeler or a sharp knife.  

Cut along the sides of the mango's pit, which is flat and oblong is shape, to separate the mango's flesh from it's pit.

Place the mango pieces on a cutting board and slice them in parallel strips vertically, about 1 cm wide.

Then, cut 1 cm wide strips horizontally, to make cubes.

Place in a bowl and set aside.

Cut the grass jelly into cubes and place in another bowl.  Set aside.

Preparing The Milk Mixture:

In a mixing bowl, combine boiled water, evaporated milk, sugar and salt.  Stir until sugar is dissolved.

Combine Everything Together:

Add cooked tapioca pearls, cubed grass jelly and half of the cubed mangoes into the bowl containing the milk mixture.  Mix well.

Pour the mixture into 6 individual dessert cups and top with the remaining diced mangoes.

Cover and chill in the fridge for few hours or overnight.

TIPS:

This dessert is slightly runny. If you prefer the dessert to be thicker, you may reduce the liquid quantity to 3 1/4 (instead of 3 1/2 as per my recipe) and increase the quantity of evaporated milk to 1 1/2 cups (instead of 1 cup as per my recipe), then add 1 3/4 cups of boiled water to make the total liquid of 3 1/4 cups.

The dessert is of moderate sweetness.  You may increase sugar amount to 1/3 cup if you like your dessert to be sweeter.