Mango sago jelly
Here’s a simple Mango Sago Jelly recipe that’s perfect for a refreshing dessert:
Ingredients:
• 2 ripe mangoes (cubed)
• 1/2 cup sago pearls (small tapioca pearls)
• 1/2 cup coconut milk
• 1/2 cup evaporated milk (or fresh milk)
• 1/4 cup sweetened condensed milk (adjust to taste)
• 1 1/2 cups water
• 2 tbsp sugar
• 1/2 tbsp agar-agar powder (or gelatin)
Instructions:
1. Cook the sago pearls:
1. Boil water in a pot and add the sago pearls.
2. Stir and cook until they turn translucent (about 10-15 minutes).
3. Rinse under cold water and set aside.
2. Make the mango jelly:
1. In a small pot, mix water, sugar, and agar-agar powder.
2. Bring to a boil while stirring constantly.
3. Once fully dissolved, remove from heat and mix in 1/2 cup of blended mango puree.
4. Pour into a shallow dish and let it set in the fridge for about 30 minutes.
5. Once firm, cut into small cubes.
3. Assemble the dessert:
1. In a bowl, mix coconut milk, evaporated milk, and condensed milk.
2. Add the cooked sago pearls, mango jelly cubes, and fresh mango cubes.
3. Stir well and chill for at least 1 hour before serving.
Enjoy!
Serve cold with ice cubes or refrigerate before eating for a refreshing treat.
Hey everyone! So, you've tried the Mango Sago Jelly recipe, right? I wanted to share a few extra tips and tricks I've picked up to make yours absolutely perfect, plus some ideas for making it even more special. First off, let's talk about those sago pearls. Getting them just right is key to that delightful chewy texture. When you cook them, don't rush it! I always make sure they're fully translucent. If you see a tiny white dot in the center, they're not quite done. After cooking, rinsing them thoroughly under cold water isn't just for cooling; it also prevents them from sticking together and washes off excess starch, ensuring each pearl is perfectly separate. Trust me, it makes a huge difference! Next, picking the perfect mangoes is crucial for that vibrant orange flavor. Look for ones that are fragrant and slightly soft to the touch. Alphonso or Ataulfo mangoes are my absolute favorites for their sweetness and rich color, which really make those mango cubes pop in your dessert. If you want an extra creamy dessert, try blending a little extra mango puree into your milk mixture. It boosts the flavor and gives it an even smoother consistency! For the jelly cubes, you can totally experiment! While mango jelly is classic, I've sometimes made a plain agar-agar jelly and added a tiny bit of pandan essence for a subtle twist. It adds another layer of flavor and visual interest alongside the white jelly cubes and translucent sago pearls. You could even try layering different fruit jellies for a rainbow effect! And about serving – while a big bowl is wonderful, I love serving my Mango Sago Jelly in individual glasses or small dessert bowls. It just looks so elegant, especially when you can see those beautiful layers of creamy coconut milk, vibrant mango cubes, and the unique texture of the sago. For an extra special touch, I sometimes garnish with a fresh mint leaf or a sprinkle of toasted coconut flakes. Finally, if you're looking to mix things up, have you ever considered an avocado sago jelly? It sounds unusual, but it's surprisingly delicious and creamy! Just swap out some of the mango for ripe avocado and adjust the sweetness. Or for a different fruity twist, lychee or even dragon fruit can be fantastic. This recipe is so versatile, and these little additions can truly elevate your homemade dessert experience. Enjoy making and sharing your delicious creations!
