Mango Sago

Mango Sago is a dessert made with mango and sago. And mango has an auxiliary therapeutic effect on cough, phlegm and asthma.

I have always liked the unique aroma of mango. It is not only has a fascinating color but also a sweet and smooth flesh. Besides, when it coupled with the chewy sago and the scent of coconut milk, it is so delicious that I cannot stop after eating it. If you like mango too, this dessert is undoubtedly very attractive.

What is mango sago?

Sago is made with Me-troxylou sagu from Malay Archipelago, which is used for food for the patient in milk pudding and as a cooking material. And the mango pomelo sago is one of them.

Mango pomelo sago is a sort of contemporary Hong Kong dessert. Designed in 1984 by Lei Garden, it has popularity in Guangdong, Taiwan, Hong Kong and Singapore till now. And now, it is a good choice to serves with drinks or other desserts.

History of mango sago

Mango sago is also called yang zhi gan lu(楊枝甘露) in Chinese. It originates from the idea of dropping manna from a willow branch which makes individuals feel invigorated when they taste it. It was additionally the mystery weapon of the Guanyin as indicated by the customary Chinese mythology Journey to the West.

Tips about make mango sago

1. While cooking the sago, you must slowly stir it with a spoon to prevent agglomeration.
2. The sago shouldn’t be cooked fully transparent, otherwise, it will lose the elasticity. Be sure to turn off the fire when there is still a small white spot on the sago.
3. After the sago is cooked, the surface mucus must be washed with clear water, and it can be used for two or three days in refrigeration.
4. It is much better to use boil coconut milk with milk than to use coconut juice directly!

Mango Sago Recipe:

You’ll need:

2 mangos
100g Sago
50ml coconut milk
1 cup milk (250ml)
100ml clear water
1/3 bowl crystal sugar

How to make mango sago:

1. Add 1 cup of milk, 1/3 bowl crystal sugar and 1/3 bowl of water in a pot.

2. Pour 50ml coconut milk in the pot. Stir and heat it under low heat for a few minutes until it mixes well.

3. Separate the mango pulp from the peel and place it in a bowl.

4. Heat a pot with water until boiling. Add sago and cook it for 10minutes and keep stirring to prevent sticking. Then turn off the heat, and cover the lid for 10 minutes until it becomes transparent. Transfer the sago in a bowl with cold water. Then, pour off the water.

5. Pour the cooked coconut milk mixture in the bowl. Stir the mango into a puree with a cooking machine and add it in the bowl. Serve (option).

6. Put it in the refrigerator for 1 hour in the summer, then mix it with the mango and serve.

Mango Sago

Mango Sago is a dessert made with mango and sago. And mango has an auxiliary therapeutic effect on cough, phlegm and asthma.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dessert, Drinks

Cuisine Chinese

Servings 4

Calories 176 kcal

Ingredients

  

• 2 mangos
• 100g Sago
• 50ml coconut milk
• 1 cup milk 250ml
• 100ml clear water
• 1/3 bowl crystal sugar

Instructions

 

• Add 1 cup of milk, 1/3 bowl crystal sugar and 1/3 bowl of water in a pot.
• Pour 50ml coconut milk in the pot. Stir and heat it under low heat for a few minutes until it mixes well.
• Separate the mango pulp from the peel and place it in a bowl.
• Heat a pot with water until boiling. Add sago and cook it for 10minutes and keep stirring to prevent sticking. Then turn off the heat, and cover the lid for 10 minutes until it becomes transparent. Transfer the sago in a bowl with cold water. Then, pour off the water.
• Pour the cooked coconut milk mixture in the bowl. Stir the mango into a puree with a cooking machine and add it in the bowl. Serve (option).
• Put it in the refrigerator for 1 hour in the summer, then mix it with the mango and serve.

Notes

1. While cooking the sago, you must slowly stir it with a spoon to prevent agglomeration.

2. The sago shouldn’t be cooked fully transparent, otherwise, it will lose the elasticity. Be sure to turn off the fire when there is still a small white spot on the sago.

3. After the sago is cooked, the surface mucus must be washed with clear water, and it can be used for two or three days in refrigeration.

4. It is much better to use boil coconut milk with milk than to use coconut juice directly!

Keyword Mango Sago