Mango Sago Dessert

This sweet decadence is one of The Hub's all-time favourite. I couldn't resist a nice sweet manago when I see one, especially when it's the mango season. I found the recipe here when I was blog hopping. This recipe uses pomela pulps but I omitted this and modified the recipe slightly to suit the palates of The Household.

Ingredients:

1 cup water

1/4 cup sugar

1 large mango

2 cups of mango juice (I used Marigold Peel Fresh)

1 cup of evaporated milk (I reduced to 1/2 cup)

1/2 cup cooked sago

Cornflour mixture (mix in a bowl) - 1 tbsp cornflour + 3 tbsp water

Method:

1. Bring 1 cup of water + 1/4 cup sugar to boil until sugar dissolve. Add in cornflour mixture. Stir over low heat until the mixture is smooth. Switch off fire and leave sugar syrup to cool down.


2. Cut the mango from both cheeks. Cube the mango fresh. Slice the remaining mango and put in a bowl. Set aside.


3. Add the blended mango, cubed mango, package mango juice and evaporated milk to the sugar syrup. Add in cooked sago and stir, if it is too thick, add either more water or evaporated milk. Put in the fridge to chill and serve it cold.