Strawberry Mango Sago
This dessert is like summer in a bowl. Strawberry mango sago is fruity, creamy, refreshing and so hard to stop eating cause it is just so, so good!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This sago has juicy mangoes, fresh strawberries, chewy sago pearls and soft, melt in your mouth strawberry custard cubes that add so much creaminess and richness. Coconut jelly and gond katira make it even more refreshing and hydrating and when it’s all mixed with ice, cold milk and a touch of condensed milk: it’s just perfect.
I first made a version with avocado and strawberries but since mango is also in season right now, I just had to try this version too and I’m equally obsessed. The sweetness of the mango, the tartness of the strawberries and the silkiness of the custard make every bite so, so satisfying.
My Latest YouTube Video
What you need to make this refreshing & hydrating Strawberry Mango Sago
- Strawberries: Juicy, sweet and refreshing, they add that fresh, fruity flavour.
- Mango: Tart, juicy and creamy, mangoes are a rich, tropical flavour.
- Coconut Jelly: A fun, bouncy jelly that adds texture to every bite. I made it with fresh sweet coconut water and agar agar, so it has a refreshing coconut 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. Sago soaks up all the flavours from the strawberry purée, milk and condensed milk, making every spoonful amazing.
- Strawberry Custard: Soft and silky with a subtle strawberry flavour. They add 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.
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Strawberry Mango Sago
This dessert is like summer in a bowl. Strawberry mango sago is fruity, creamy, refreshing and so hard to stop eating cause it is just so, so good!
servings
3-4
prep time
4 hr
cook time
30 min
Ingredients
Strawberry Custard
- 2 cups milk
- 2 tbsp strawberry custard powder (or 1/2 cup strawberries blended into a puree + 2 tbsp cornstarch)
- 2-3 tbsp sugar
Coconut Jelly
- 1 cup coconut water
- 1 tsp agar agar powder
- 1 tbsp sugar
Dessert
- 1/2 cup strawberries, chopped
- 1 mango, chopped
- 1 cup coconut jelly, cut into cubes
- 1 cup strawberry custard
- 1/4 cup gond katira (edible tragacanth gum)
- 1/2 cup cooked sago pearls
- 1/2 cup milk, adjust
- 1/4 cup condensed milk, adjust
- 1 cup ice
Instructions:
-
We start by making our 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 sugar, stirring continuously until fully dissolved.
3. Bring this to a simmer, turn off the heat and then pour into a container.
4. Let it cool at room temperature and then refrigerate covered for a few hours until fully set.
5. Once firm, cut into small cubes. -
Next is the strawberry custard which I simply made with strawberry custard powder 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, cut the custard into small cubes, about 1 cm each, and gently remove them from the dish.Once set, cut the custard into small cubes, about 1 cm each, and gently remove them from the dish.
Alternatively, blend 1/2 cup fresh strawberries 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 strawberry 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.
-
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 strawberries and mango and now, everything is ready to be mixed in a bowl.
- To a large bowl, add: strawberries, mango, coconut jelly, gond katira, sago pearls, strawberry custard cubes 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
Hey,
Id like to know if there is way to store this for later? And how long can it stay good in the fridge?
Please give alternatives also.
Response from shivangi kooks
What would you like an alternative for?
I love all your recipes
