Yen Can Cook ~ Mango Sago with Coconut Milk
It’s mango season now and I got some Thai mangoes at very good price (RM1 per fruit) at the fruit and vegetables wholesaler near my place. I’m lucky that those mangoes were sweet but my sister and colleague are not as lucky because they got a few sour mangoes in the same batch. ╮(￣▽￣)╭
For a better palate, I have made Mango Sago with Coconut Milk instead of having it as plain old mango fruit. Mango Sago with Coconut Milk is a popular dessert in Asian countries such as Hong Kong, Taiwan, Malaysia and Singapore. We normally have this Mango Sago in restaurant or dessert shop but do you know that duplicate this summer dessert at home is not difficult at all! Mango, sago and coconut milk are what you need, and you can even omit the coconut milk if you want a less fattening version. (^_-)-☆
Ingredients (Serve: 3-4)
1kg mango, peeled and diced.
45g small sago (tapioca pearls)
400ml coconut milk
Sugar to taste
Step 1: In a pot, bring the water to a boil. Add the sago pearls and cook until pearls turn transparent with a small white spot in the middle. Turn off the heat and let the remaining heat to continue to cook the sago for 2-3 minutes. Stir occasionally to prevent from sticking together.
Step 2: Strain the sago with a fine sieve and transfer to a bowl of cold water. Set aside.
Step 3: Blend half of the mango in a blender until it becomes a smooth puree texture while the balance of the mango is reserved as topping. Add sugar if the puree is not enough sweet, blend again to mix.
Step 4: Drain the water from the cooked sago (Step 2) and transfer into a large bowl. Add in mango puree and coconut milk. Stir to mix well.
Step 5: Chill the mango puree mixture (Step 4) for an hour and serve with diced mangoes.
HAPPY COOKING #stayhealthy