Kala Jamun Mango Sago
This dessert is peak summer in a bowl. Kala jamun mango sago is fruity, creamy, refreshing and so hard to stop eating cause it is just so, so good!
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This kala jamun mango sago has juicy mangoes, tart kala jamun, chewy sago pearls and soft, melt in your mouth custard balls that add so much creaminess. There’s also tal (ice apple) which brings that slightly bouncy, Nata de Coco like texture: super refreshing and light. The kala jamun jelly adds a fruity pop and when it’s all mixed with cold milk, ice and a touch of condensed milk: it’s just perfect for summer!
When I had made my strawberry mango sago, I’d genuinely thought nothing could top that but this one totally does. The sweetness of the mango and the sharp flavour of the kala jamun balance each other so perfectly and every bite is vibrant, chewy and full of texture.
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What you need to make this refreshing & hydrating Kala Jamun Mango Sago
- Kala Jamun: Juicy, deep and tart, they add that sharp, bright flavour.
- Mango: Tart, juicy and creamy, mangoes are a rich, tropical flavour.
- Tal (Ice Apple): A fun, bouncy fruit that adds that jelly like texture to every bite.
- Jamun Coconut Jelly: A fun, bouncy jelly that adds texture to every bite. I made it with fresh sweet coconut water, jamun syrup and agar agar, so it has a refreshing tart flavour.
- Gond Katira: With the weather getting warmer, gond katira makes for an incredible addition to this sago. It is a naturally cooling jelly which has a super satisfying, hydrating texture that makes this desserty drink even better.
- Cooked Sago Pearls: Soft, chewy and our ★ ingredient.
- Mango Custard: Soft and silky with a subtle mango flavour. It adds a rich, creamy texture that makes every spoonful even more indulgent.
- Milk & Condensed Milk: This is what creates that creamy, slightly sweet base. You can adjust the condensed milk depending on how sweet you like it.
- Ice: Ice is what pulls this all together into that satisfying, chilled drink and makes it super refreshing.
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Kala Jamun Mango Sago
servings
3-4
prep time
4 hr
cook time
30 min
Ingredients
Mango Custard
- 2 cups milk
- 2-3 tbsp mango custard powder (or 1/2 cup mango blended into a puree + 2 tbsp cornstarch)
- 2-3 tbsp sugar
Jamun Jelly
- 1 cup coconut water
- 1/4 cup jamun syrup (I used storebought)
- 1 tsp agar agar
Dessert
- 1/2 cup kala jamun, chopped
- 1 mango, chopped
- 1 cup ice apple (tal), chopped
- 1/2 cup mango custard, scooped into balls with a melon scoop
- 1/2 cup jamun jelly, frozen
- 1/4 cup gond katira (edible tragacanth gum)
- 1/2 cup cooked sago pearls (sabudana)
- 1/2 cup milk, adjust
- 1/4 cup condensed milk, adjust
- 1 cup ice
Instructions:
-
We start by making our jamun coconut jelly which takes the longest time.
1. In a saucepan, heat the coconut water over medium heat.
2. Add the agar agar powder and jamun syrup, stirring continuously until fully dissolved.
3. Bring this to a simmer, turn off the heat and then pour into a container or moulds.
4. Let it cool at room temperature and then refrigerate covered for a few hours until fully set.
5. Once firm, demould. I froze mine for a few hours as it makes the jelly extra easy to pop out and use. -
Next is the mango custard which I simply made with mango custard powder, sugar and milk:
1. In a small bowl, mix the custard powder with 1/4 cup of milk to create a smooth slurry without lumps.
2. In a saucepan, heat the remaining 1 + 3/4 cups of milk over medium heat. Add the sugar and stir until it fully dissolves.
3. Once the milk is hot , whisk in the custard slurry continuously to prevent lumps. Stir constantly and cook till the mixture thickens into a pudding consistency.
4. Pour the thickened custard into a dish and let it cool to room temperature. Cover and refrigerate until fully set (at least 2 hours).
5. Once set, I used a melon baller to scoop out cute, round custard balls. Alternatively, you can set the custard in circular ice cube trays.
Alternatively, blend 1/2 cup fresh mango into a smooth puree. In a bowl, mix 2 tablespoons cornstarch with a few tablespoons of milk to make a slurry. Heat 2 cups of milk with 2–3 tablespoons sugar and then whisk in the mango puree and cornstarch slurry. Cook on low heat, stirring continuously until thickened. Let it cool, then refrigerate until set. - The gond katira which simply needs to be rinsed under cold and then soaked in water for a few hours (or overnight) until it expands and turns jelly like.
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Our ★ ingredient: sago (also known as sabudana) is very easy to prepare in just a few steps.
1. Boil some water and add sago pearls to it. You can also soak the pearls beforehand for a few hours and that will cut your cooking time to half.
2. Boil for 15-20 minutes till it turns translucent, stirring every few minutes.
3. Drain and rinse with cold water and its ready! - Chop kala jamun and mango and now, everything is ready to be mixed in a bowl.
- To a large bowl, add: kala jamun, mango, jamun jelly, gond katira, sago pearls, mango custard balls and lots of ice. Pour in the milk and condensed milk, adjusting to your preferred consistency and sweetness. Mix well and serve cold!
Recipe Video
Leave a Comment
Really refreshing
Loved it Thanks
I am going to make it again
Response from shivangi kooks
yayyyy
I tried this yesterday and it turned out so so good,everyone loves it, it tastes so chewy and fruity so good ahead and try highly recommended 🩷💛🧡
