Mango Sago Dessert

 揚枝甘露

My sister in law gifted us many Alphonso mangoes from her recent trip to India. Turned them into our favourite mango sago dessert sans pomelo (not in season now). My recipe is very simple. Just mangoes, sago and whipping cream for topping. You can omit whipping cream and the dessert will still be very tasty. No need to add sugar as the Alphonso mangoes were already very sweet.

Ingredients

2 ripen mangoes (as ripe as possible, so that they are naturally sweet) around 600g. After peeling the skin and removing the seed, 230g to 330g mango flesh.

150g fresh milk

25g sago pearls

500g water (to cook sago)

Whipping cream (for topping, optional)

Method

1. Prepare cooked sago. Boil a small pot of water, and add sago pearls. Bring to boil again and turn down heat to simmer for 10minutes. Then cover the pot and let the residual heat cook the sago pearls until they are transparent (around 20minutes). Drain the sago pearls thereafter, rinse them in a bowl of iced water (to make them QQ i.e. "chewy") and drain again. Set aside.

2.Prepare mango smoothie. Cut the mangoes into small pieces, put them into a blender and add milk. Blend until you get mango smoothie, then pour the smoothie into a small pot.

3.. Add the cooked sago into the mango smoothie, mix thoroughly. There you have it! Mango sago dessert. Chill in fridge for at least one hour. To serve, add some whipping cream.