Mango sago is a popular Singaporean dessert. I have seen this in the food courts and they use Thai mango for making this dessert. I have tasted this once and I felt it will be too yum with our Indian mangoes. I tried a few times with banganapally mango and it tasted so yum. But the color is not so vibrant when I used the Banganapally mangoes. So I tried Alphonso mangoes for making this dessert. For this dessert, some people use evaporated milk, and some people use condensed milk. I am using evaporated milk but you can surely replace it with condensed milk if you don’t get evaporated milk in your place. Both taste very yum and have no compromise in the taste. We are using milk in this recipe but if you are a vegan and wanted to try this recipe, replace coconut milk or Oat milk instead of plain milk and skip the condensed milk or evaporated milk.
How long can I keep mango sago in the fridge?
You can store this mango sago dessert for 3-4 days in the refrigerator. You can even store it for a week, but personally, I haven’t tried that. Always use nice ripe, sweet mangoes for making this mango sago. You can check out other delicious mango desserts from Jeyashris kitchen, Mango phirni, mango float, 3 ingredients mango ice cream, Mango kesari, and Mango Pradhaman.
Wash and soak the sago in water for 1 hour
Drain the water and cook it in 3 cups of water for 5-7 minutes till the sago pearls becomes transparent.
When it is done drain the water and wash the sago again in cold water.
Peel the skin of mangoes and make them into slices.Reserve one big slice to for garnishing.
In a blender, blend the mango slices, evaporated milk, sugar, milk and mango juice (if adding) into a smooth paste.
Transfer the cooked sago to a big vessel.when it is completely cooled add the mango milk mixture to this and mix well with a spoon.
Keep it in the refrigerator and serve chilled with finely chopped mangoes (which we reserved) on the top.
if u have time plz visit my blog VIRUNTHU UNNA VAANGA 2.EP Series-Basil OR Cardamom
Δ
