REFRESHING MANGO SAGO

Mango sago has become my ultimate go-to every summer—it’s more than just a dessert, it’s comfort in a bowl. It starts with a chilled mix of mango milk and a splash of condensed milk, poured over  ice for that instantly refreshing hit. But what makes it truly addictive are all the textures tucked inside—soft, chewy sago pearls, juicy chunks of fresh mango, and an irresistible trio of jellies: mango jelly, coconut jelly, and silky mango milk jelly. Every spoonful is a little different—sometimes smooth and creamy, sometimes fruity and bouncy—but always packed with tropical flavor. It’s the kind of treat that cools you down and lifts your mood at the same time. Sweet, cold, colorful, and full of mango—this is the one thing I always crave as soon as the heat hits.

WHAT YOU’LL LOVE ABOUT THIS

• Great for gatherings
• Different textures like coconut jelly, mango jelly, sago pearls, mango chunks.
• Fun process
• No-bake
• Eggless

INGREDIENTS USED IN MANGO SAGO PUDDING

• SAGO PEARLS

Sago pearls provide a unique texture to the dessert, with a chewy and slightly gelatinous consistency. This texture contrasts with the creamy components of the dessert, such as the mango milk and mango jelly, creating a dynamic mouthfeel. Sago pearls add bulk to the dessert, making it more substantial and satisfying. When cooked, the pearls absorb moisture and swell in size, adding volume to the dish.

• MANGOES

Mangoes provide the primary flavour profile of the dessert. Mango has been used in a lot of different forms in this dessert – chunks, jelly and milk. Mango chunks add a delightful texture to the dessert, offering juicy bursts of mango goodness in every bite. Their soft yet firm texture contrasts with the creaminess of the sago pearls and the smoothness of the mango milk, creating a dynamic mouthfeel that enhances the overall eating experience.

The bright yellow-orange hue of ripe mangoes contrasts beautifully with the creamy white sago pearls and the translucent mango jelly, creating an eye-catching presentation that is sure to impress. This versatility of mangoes allows for creative experimentation with different textures and presentations, making the dessert customizable to personal preferences.

• MILK

Milk adds a creamy texture to the dessert, enhancing its richness and mouthfeel. When combined with other ingredients such as condensed milk, it creates a smooth and velvety consistency that coats the palate with each spoonful. Milk is a good source of calcium, protein, and other essential nutrients, which can enhance the nutritional profile of the dessert. A full cream milk will obviously make it more delicious but you can just use any milk that you use regularly. I have used Nestle milk for this recipe. You can opt for non-dairy and healthier options also, like, oat milk or almond milk.

• COCONUT JELLY

Coconut jelly adds a delightful layer of texture and flavour to mango sago dessert, enhancing its tropical profile and providing a refreshing contrast to the creamy mango and sago components. The translucent appearance of coconut jelly adds visual appeal to the dessert, creating an attractive layer that enhances its presentation. Coconut water, which is rich in electrolytes and vitamins, provides some nutritional benefits to the dessert as well.

• CONDENSED MILK

Condensed milk is naturally sweetened with sugar, which adds sweetness to the dessert without the need for additional sugar. This sweetness balances the tartness of the mangoes and enhances the overall flavour profile of the dish. I use Nestle Milkmaid for all my recipes.

EQUIPMENT USED FOR MAKING MANGO SAGO PUDDING

A correct proportion of all the ingredients will guarantee the best taste, so you will need measuring spoons and measuring cups to measure quantities of all the ingredients.

You will need a blender to make the mango milk. I have used my Nutrifresh blender in this recipe.

Heavy bottomed saucepans, dishes and serving bowls will also be required to make and set the jelly, boil the sago, etc.

TIPS TO MAKE MANGO SAGO PUDDING

1. Prepare all the ingredients in advance, including the mangoes, sago pearls, coconut jelly, and mango jelly. This will streamline the cooking and assembly process and ensure that you have everything ready when needed.
2. Rinse the sago pearls under cold water until the water runs clear. Then, soak the sago pearls in water for at least 30 minutes to soften them before cooking. This will help prevent them from clumping together during cooking.
3. When cooking the sago pearls, use a large pot of boiling water and stir continuously to prevent them from sticking to the bottom of the pot. Cook until the pearls are translucent with a small white dot in the centre. Be careful not to overcook them, as they can become mushy.
4. Garnish creatively with additional diced mangoes, coconut flakes, or mint leaves for a fresh and vibrant presentation. This will add visual appeal to the dessert and enhance the overall dining experience.

OTHER RELATED RECIPES FROM THE BLOG

1. EASY MANGO SAGO DRINK

2. KOREAN STRAWBERRY MILK

3. KOREAN MANGO MILK

MANGO SAGO

 

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Ingredients

• For the coconut jelly
• 1 + ½ cup coconut water
• 1 tsp agar agar
• For the mango jelly
• 3 tbsp store bought mango jelly powder
• 1 cup water
• For the mango milk jelly
• 1 cup milk
• ¼ cup mango purée
• 1 tsp agar agar
• For the assembly
• 1 + ½ cup boiled sago
• ¾ cup mango chunks
• 1 cup mango jelly
• 1 cup coconut jelly
• 1 cup mango milk jelly
• ⅓ cup Nestlé MILKMAID
• 3 cups mango milk
• ½ cup ice cubes

Instructions

1. For the coconut jelly, take 1+1/2 cup water in a saucepan and add 1 tsp agar agar. Bring this mixture to boil and pour it a flat pan. Allow it to set in the fridge for 15-20 minutes or until firm.
2. ⁠For the mango jelly , add 1 cup water in a saucepan and then add store bought jelly mix. Bring this mixture to boil and then pour in your desired mould. Allow it to set in the fridge for 15-20 minutes or until firm.
3. ⁠For the mango milk jelly, add 1 cup milk In a saucepan along with agar agar and bring this mixture to boil. Once boiled , let the milk cool a bit and then slowly add in mango puree. Pour the mixture to a flat pan and refrigerate for 15-20 mins or until firm.
4. ⁠For the sago pearls- take 1+1/2 cup soaked sago pearls and boil them in water for 8-10 mins or until they become translucent.
5. ⁠For the mango milk- in a blender, add chunks of 1 medium sized mango and milk. Blend them together to form a smooth mixture.
6. ⁠For assembly- In a large bowl add, sago, mango chunks, coconut jelly, mango jelly, mango milk jelly, Nestlé MILKMAID , mango milk and ice cubes.
7. ⁠Combine everything together and serve chilled.

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