Mango sago, the asian dessert with tapioca and mango that conquers for its simplicity
Mango lovers, pay attention because you're going to love this! Today we bring you the recipe for mango sago, an Asian dessert that in recent years has become popular around the world and has the potential to become your new favorite sweet. Prepared with fresh mango, tapioca pearls and condensed milk, it is simple to make and the result is irresistible: creamy, tropical and refreshing. Light and surprising, it is perfect to take advantage of the mango season and give an exotic touch to your table. Without a doubt, mango sago deserves a place in your recipe book.
Ingredients
For the coconut water jelly:
Materials
- Ladle
- Airtight container
- Colander
- Electric mixer
- Large bowl
- Spatula or wooden spoon
- Individual serving glasses
Preparation
To prepare the coconut jelly:
Put in a saucepan the coconut water, the sugar and the agar-agar. Stir with a whisk until dissolved and bring to the boil. Let boil gently for 1-2 minutes, stirring constantly (Remember: the agar-agar only gels if it comes to the boil).
Pour the mixture into a flat container. Let cool to room temperature and refrigerate for at least 1 hour.
When the "jelly" is firm, cut into small cubes and set aside in the refrigerator.
Cook the tapioca: Bring plenty of water to a boil over medium heat. Add the tapioca pearls and cook for 10 minutes, stirring occasionally to prevent sticking.
Turn off the heat, cover the saucepan and let stand for another 10 minutes (always check the instructions on the package, because cooking times may vary).
Drain the tapioca, rinse it under cold water and set aside.
Prepare the gelled mango layer: Mash the mango pulp with a little water to obtain a fine puree. Reserve a couple of tablespoons of this mixture.
The rest, put it in a saucepan with the agar-agar and bring to the boil for 1 minute, stirring so that it gels.
Assemble the base: Pour the mixture in the bottom of the glasses where you are going to serve and let it set in the refrigerator: it will be the bottom layer of the dessert.
Cut the other mango into cubes and store in the refrigerator until ready to assemble.
Make the cold mango sago milk mixture: In a large bowl, mix the condensed milk, a couple of tablespoons of the reserved mango puree and the milk. Stir in the drained tapioca and the diced coconut jelly. Mix gently with a spatula. Reserve in the refrigerator until assembly.
Assemble the dessert: In the glasses with the mango base already set, spread the cold mango sago mixture.
Top with the fresh mango cubes and serve chilled, and that's it!
Observations
How long can mango sago be kept in the refrigerator?
Mango sago will keep well between 24 and 48 hours in the refrigerator, always in a covered container. After that time the tapioca may lose texture and the fruit may start to oxidize.
What ingredients can I substitute for tapioca in mango sago?
If you do not have tapioca, you can use real sago pearls, hydrated chia seeds, Japanese pearls or even creamy rice pudding as a similar base.
Can homemade mango sago be frozen?
It is not recommended to freeze mango sago, because tapioca and fresh fruit change a lot of texture when thawed. Ideally, it should be consumed freshly made or within two days.
What other fruits can be used to prepare mango sago besides mango?
In addition to mango, you can use papaya, peach, pineapple or strawberries. Fleshy and sweet fruits that can be mashed into a puree and combined with coconut work well.
How can I substitute agar-agar if I can't find it?
You can use neutral gelatin powder, adjusting the quantities. You'll need 5 times more gelatine to substitute agar-agar. First mix the gelatin with a little cold water to hydrate it. Then heat the liquid of the recipe (for example, coconut water with sugar), remove from the heat and add the hydrated gelatin, stirring until it dissolves. Then let it cool in the refrigerator for a few hours until it sets.
Is it possible to make mango sago with frozen mango?
Yes, you can use frozen mango. Just thaw it and drain the excess water before crushing or cutting it into cubes, so that it does not water down the dessert.
Nutrition
- Carbo: 78.9g
- Total fat: 7.2g
- Saturated fat: 2.9g
- Proteins: 17.4g
- Fibers: 7g
- Sugar: 76g
- ProPoints: 12
- SmartPoints: 22
Cookware
Attributes
PetitChef_Official
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