Creamy Mango Sago: A Dairy-Free Twist

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Mango Sago Recipe without Condensed Milk

Ingredients:
– 1 ripe mango, peeled and diced
– 1/2 cup sago pearls
– 1/4 cup sugar
– 1 cup coconut milk
– 1 cup water
– 1/4 teaspoon salt
– Fresh mint leaves for garnish

Steps:
1. Soak the sago pearls in water for about 30 minutes, then drain and set aside.
2. In a pot, bring the coconut milk and water to a simmer over medium heat.
3. Add the soaked sago pearls to the pot and cook until they are transparent, stirring occasionally to prevent sticking.
4. Stir in the sugar and salt until dissolved.
5. Remove the pot from heat and let the mixture cool to room temperature.
6. In a blender, puree the diced mango until smooth.
7. Divide the mango puree into serving bowls or glasses.
8. Spoon the sago mixture over the mango puree.
9. Garnish with fresh mint leaves and refrigerate for at least 1 hour before serving.

Coconut Mango Sago Pudding

Mango Sago - Teak & Thyme
Mango Sago – Teak & Thyme

Ingredients:
– 1 ripe mango, peeled and diced
– 1/2 cup sago pearls
– 1/4 cup sugar
– 1 cup coconut cream
– 1 cup water
– 1/4 teaspoon vanilla extract
– Shredded coconut for garnish

Steps:
1. Soak the sago pearls in water for about 30 minutes, then drain and set aside.
2. In a pot, bring the coconut cream and water to a simmer over medium heat.
3. Add the soaked sago pearls to the pot and cook until they are transparent, stirring occasionally to prevent sticking.
4. Stir in the sugar and vanilla extract until dissolved.
5. Remove the pot from heat and let the mixture cool to room temperature.
6. In a blender, puree the diced mango until smooth.
7. Divide the mango puree into serving bowls or glasses.
8. Spoon the sago mixture over the mango puree.
9. Garnish with shredded coconut and refrigerate for at least 1 hour before serving.