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Delightful Strawberry Mango Sago Dessert Recipe

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Indulge in the delightful result of our Strawberry Mango Sago – a truly captivating dessert that transports you straight to the tropics.

Ingredients

Scale
  • 2 cupsmilk
  • 2 tbspstrawberry custard powder or1/2 cupstrawberries blended into a puree +2 tbspcornstarch
  • 2–3tbsp sugar
  • 1 cupcoconut water
  • 1 tspagar agar powder
  • 1 tbspsugar
  • 1/2 cupstrawberries, chopped
  • 1mango, chopped
  • 1 cupcoconut jelly, cut into cubes
  • 1 cupstrawberry custard, cut into cubes
  • 1/4 cupgond katira (edible tragacanth gum), soaked until jelly-like
  • 1/2 cupcooked sago pearls
  • 1/2 cupmilk, adjust to preference
  • 1/4 cupcondensed milk, adjust to sweetness
  • 1 cupice cubes

Instructions

  1. Start by bringing the coconut water to a gentle simmer in a medium saucepan over medium heat. Once warmed, sprinkle the agar-agar powder and one tablespoon of sugar into the mixture, continuously stirring until both the agar and sugar completely dissolve. Remove the saucepan from the heat and pour the mixture into a shallow container. Refrigerate for several hours or until set completely, before slicing it into small cubes for later use.
  2. In a separate bowl, combine the strawberry custard powder (or cornstarch alongside blended strawberries) with a quarter cup of milk, mixing well until it transforms into a smooth slurry. In a saucepan, heat the remaining milk along with the 2-3 tablespoons of sugar. After the milk reaches a hot temperature (but not boiling), gradually add the slurry while stirring continuously. Allow the mixture to thicken for a few minutes until it turns into creamy custard. Once thickened, transfer it into a container and let it cool. Refrigerate until set and then cut into delightful cubes.
  3. In a pot of boiling water, add the sago pearls and let them cook for 15-20 minutes. As they cook, you will notice them becoming translucent, which indicates they are ready. Strain the cooked sago and rinse them under cold water to stop the cooking process and remove excess starch.
  4. Prior to mixing everything, it’s crucial to prepare gond katira. Soak it in water for several hours or overnight until it transforms into a jelly-like texture. After soaking, drain off any excess water to serve it in the dessert.
  5. In a large mixing bowl, gather the chopped strawberries, mango chunks, coconut jelly, soaked gond katira, and the cooked sago pearls. Gently fold in the strawberry custard cubes to integrate the flavors and textures. Pour in the remaining milk and condensed milk, adjusting the sweetness and thickness according to your preference. Once combined, add some ice cubes to the mixture. Serve this tropical delight in chilled glasses or bowls and enjoy every mouthful of summer!

Notes

Ensure that you soak gond katira well ahead of time to enhance its texture and make it jelly-like. If you prefer a more pronounced coconut flavor, consider adding coconut milk instead of regular milk. For an animal-free version, swap out the condensed milk with coconut cream and ensure the custard powder is vegan-friendly.

Nutrition

Find it online: https://mykitchenstorie.com/delightful-strawberry-mango-sago-dessert-recipe/