Strawberry Mango Sago
A light and fruity dessert layered with strawberry custard and tropical mango, perfect for warm days or cozy evenings.
Ingredients
For the Custard
- 2 cups Milk Base liquid that gives a creamy texture.
- 1/4 cup Strawberry Custard Powder or Strawberries Puree Adds fruity flavor and creaminess.
- 2 tbsp Cornstarch Thickening agent for the custard.
- 1/4 cup Sugar Sweetener that balances the tanginess of the fruit.
- 1/2 cup Coconut Water Enhances tropical flavor.
- 1 tbsp Agar Agar Powder Vegan alternative for gelling.
For the Layers
- 1 cup Chopped Strawberries Fresh fruits for added sweetness and texture.
- 1 cup Chopped Mango Fresh fruits for added sweetness and texture.
- 1/2 cup Coconut Jelly A fun, chewy addition.
- 2 tbsp Gond Katira Adds an interesting jelly-like texture.
- 1/2 cup Sago Pearls The star of the dish, offering a unique bite.
- 1/4 cup Condensed Milk Adds extra richness (adjustable to your taste).
Instructions
Preparation
- Soak sago pearls in water for about 30 minutes until plump.
- Chop strawberries and mango into bite-sized pieces.
- If using strawberry custard powder, mix it with some milk to make a smooth paste.
Cooking/Assembling
- In a saucepan, combine milk, sugar, and the cornflour mixture; stir until smooth.
- Heat over medium-low, stirring until thickened (about 5-7 minutes).
- Once thickened, add coconut water and agar agar; mix well.
- Layer the bottom of serving glasses with sago, followed by a layer of strawberry custard.
Serving
- Top with chopped strawberries, mango, and coconut jelly.
- Finish with a drizzle of condensed milk, if desired.
- Chill for about 30 minutes before serving for the best texture.
Notes
Adjust sugar levels based on your taste preference. Use fresh fruits for the best flavor, and store leftovers in an airtight container for up to 3 days.