Indulge in the delightful result of our Strawberry Mango Sago – a truly captivating dessert that transports you straight to the tropics. This visually stunning dish features a creamy strawberry custard base paired with the perfect tropical duo of mango and strawberries. Textured with chewy sago pearls, the dessert truly shines when served chilled with a splash of sweet milk. Each bite offers a burst of fresh flavors, making it the ideal treat for hot summer days or any occasion where refreshing sweetness is desired.
Whether you’re hosting a summer gathering or simply looking to satisfy your sweet tooth, this Strawberry Mango Sago is sure to impress. Not only is it visually appealing, but it’s also packed with nutritious fruits and can be easily adapted to fit dietary preferences, such as making it vegan-friendly by substituting ingredients. Combine the unique textures of smooth custard, juicy fruits, and chewy pearls into an unforgettable dessert experience. Let’s dive into this quick and easy recipe that promises satisfaction for the whole family!
Why You’ll Love This Strawberry Mango Sago
- Light and Refreshing: A perfect summer dessert that is light, refreshing, and helps you cool down on warm days.
- Versatile Ingredients: This recipe allows you to use seasonal fruits or swap out ingredients according to your taste.
- Easy to Make: With straightforward steps and easily available ingredients, anyone can recreate this delicious dessert.
- Beautiful Presentation: Its vibrant colors and textures make it visually attractive, perfect for entertaining or special occasions.
- Nutritious: Packed with fruits and coconut water, this dessert adds some healthy components into your diet without compromising on flavor.
Preparation Phase & Tools to Use
Before diving into the culinary delights of Strawberry Mango Sago, it’s essential to prepare your kitchen and workspace to ensure seamless execution. Gather all the ingredients as listed, and make sure to have measuring cups and spoons handy for accuracy. You’ll need a medium saucepan for heating the coconut water with agar-agar and sugar, a bowl for mixing the custard, and various containers for cooling and setting the components.
Preparing ingredients like soaking gond katira and cooking sago pearls will require some foresight. It’s best to soak gond katira a few hours ahead of time or even overnight for optimal texture. Ensure that you rinse the sago pearls properly to achieve that melt-in-your-mouth consistency. Having chilled serving glasses or bowls ready will enhance the final presentation of this stunning dessert.
Ingredients
- 2 cups milk
- 2 tbsp strawberry custard powder or 1/2 cup strawberries blended into a puree + 2 tbsp cornstarch
- 2–3 tbsp sugar
- 1 cup coconut water
- 1 tsp agar agar powder
- 1 tbsp sugar
- 1/2 cup strawberries, chopped
- 1 mango, chopped
- 1 cup coconut jelly, cut into cubes
- 1 cup strawberry custard, cut into cubes
- 1/4 cup gond katira (edible tragacanth gum), soaked until jelly-like
- 1/2 cup cooked sago pearls
- 1/2 cup milk, adjust to preference
- 1/4 cup condensed milk, adjust to sweetness
- 1 cup ice cubes
Instructions
Step 1: Prepare Coconut Jelly
Start by bringing the coconut water to a gentle simmer in a medium saucepan over medium heat. Once warmed, sprinkle the agar-agar powder and one tablespoon of sugar into the mixture, continuously stirring until both the agar and sugar completely dissolve. Remove the saucepan from the heat and pour the mixture into a shallow container. Refrigerate for several hours or until set completely, before slicing it into small cubes for later use.
Step 2: Make Strawberry Custard
In a separate bowl, combine the strawberry custard powder (or cornstarch alongside blended strawberries) with a quarter cup of milk, mixing well until it transforms into a smooth slurry. In a saucepan, heat the remaining milk along with the 2-3 tablespoons of sugar. After the milk reaches a hot temperature (but not boiling), gradually add the slurry while stirring continuously. Allow the mixture to thicken for a few minutes until it turns into creamy custard. Once thickened, transfer it into a container and let it cool. Refrigerate until set and then cut into delightful cubes.
Step 3: Cook the Sago Pearls
In a pot of boiling water, add the sago pearls and let them cook for 15-20 minutes. As they cook, you will notice them becoming translucent, which indicates they are ready. Strain the cooked sago and rinse them under cold water to stop the cooking process and remove excess starch.
Step 4: Soak Gond Katira
Prior to mixing everything, it’s crucial to prepare gond katira. Soak it in water for several hours or overnight until it transforms into a jelly-like texture. After soaking, drain off any excess water to serve it in the dessert.
Step 5: Combine and Serve
In a large mixing bowl, gather the chopped strawberries, mango chunks, coconut jelly, soaked gond katira, and the cooked sago pearls. Gently fold in the strawberry custard cubes to integrate the flavors and textures. Pour in the remaining milk and condensed milk, adjusting the sweetness and thickness according to your preference. Once combined, add some ice cubes to the mixture. Serve this tropical delight in chilled glasses or bowls and enjoy every mouthful of summer!
Variations
- Protein: Add in some yogurt or whipped cream to introduce extra creaminess and protein into your dessert.
- Vegetables: For a unique twist, incorporate finely grated carrots or zucchini for a nutritious boost.
- Spices: Experiment with spices like cardamom or cinnamon to give your dessert an exotic aromatic flavor.
Cooking Notes
- Ensure that you soak gond katira well ahead of time to enhance its texture and make it jelly-like.
- If you prefer a more pronounced coconut flavor, consider adding coconut milk instead of regular milk.
- For an animal-free version, swap out the condensed milk with coconut cream and ensure the custard powder is vegan-friendly.
Serving Suggestions
- Serve the Strawberry Mango Sago with fresh mint leaves for a touch of color and aroma.
- Pair it with crispy cookies or wafers for a delightful textural contrast.
Tips
- Adjust the sweetness as per your taste when adding sugar or condensed milk; it’s always better to start with less and add more later if needed.
- For an enhanced presentation, layer the ingredients in your serving glasses, creating a beautiful visual effect.
- Make ahead of time and chill overnight to allow the flavors to meld perfectly before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 250 per serving
- Protein: 4g
- Sodium: 100mg
FAQs
What can I use instead of coconut water?
If you do not have coconut water, you can substitute it with regular water or almond milk, but for a genuine flavor, coconut water is recommended.
Can I make this dessert vegan?
Yes! Simply replace the milk with plant-based alternatives and ensure the custard powder does not contain any dairy.
How long can I store leftover Strawberry Mango Sago?
The dessert can be stored in the refrigerator for up to 2 days. However, for the best texture and flavor, it’s recommended to enjoy it fresh.
Can I use other fruits?
Absolutely! This recipe is versatile; feel free to experiment with other fruits like kiwi, blueberries, or pineapple.
Conclusion
The Strawberry Mango Sago is more than just a dessert; it’s an experience that captures the taste of summer in every spoonful. Its versatility in flavors, textures, and nutritional benefits makes it a must-try. We’re sure that once you try your hand at making this delightful treat, it will become a go-to recipe in your kitchen. We invite you to get creative with the ingredients, share your own variations, and leave us feedback on how your own version turned out. Enjoy this feast of fruity goodness, and share the joy with friends and family!
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Strawberry Mango Sago
- Total Time: 45 minutes
- Yield: Approximately 250 per serving 1x
Description
Indulge in the delightful result of our Strawberry Mango Sago – a truly captivating dessert that transports you straight to the tropics.
Ingredients
- 2 cups milk
- 2 tbsp strawberry custard powder or 1/2 cup strawberries blended into a puree + 2 tbsp cornstarch
- 2–3 tbsp sugar
- 1 cup coconut water
- 1 tsp agar agar powder
- 1 tbsp sugar
- 1/2 cup strawberries, chopped
- 1 mango, chopped
- 1 cup coconut jelly, cut into cubes
- 1 cup strawberry custard, cut into cubes
- 1/4 cup gond katira (edible tragacanth gum), soaked until jelly-like
- 1/2 cup cooked sago pearls
- 1/2 cup milk, adjust to preference
- 1/4 cup condensed milk, adjust to sweetness
- 1 cup ice cubes
Instructions
- Start by bringing the coconut water to a gentle simmer in a medium saucepan over medium heat. Once warmed, sprinkle the agar-agar powder and one tablespoon of sugar into the mixture, continuously stirring until both the agar and sugar completely dissolve. Remove the saucepan from the heat and pour the mixture into a shallow container. Refrigerate for several hours or until set completely, before slicing it into small cubes for later use.
- In a separate bowl, combine the strawberry custard powder (or cornstarch alongside blended strawberries) with a quarter cup of milk, mixing well until it transforms into a smooth slurry. In a saucepan, heat the remaining milk along with the 2-3 tablespoons of sugar. After the milk reaches a hot temperature (but not boiling), gradually add the slurry while stirring continuously. Allow the mixture to thicken for a few minutes until it turns into creamy custard. Once thickened, transfer it into a container and let it cool. Refrigerate until set and then cut into delightful cubes.
- In a pot of boiling water, add the sago pearls and let them cook for 15-20 minutes. As they cook, you will notice them becoming translucent, which indicates they are ready. Strain the cooked sago and rinse them under cold water to stop the cooking process and remove excess starch.
- Prior to mixing everything, it’s crucial to prepare gond katira. Soak it in water for several hours or overnight until it transforms into a jelly-like texture. After soaking, drain off any excess water to serve it in the dessert.
- In a large mixing bowl, gather the chopped strawberries, mango chunks, coconut jelly, soaked gond katira, and the cooked sago pearls. Gently fold in the strawberry custard cubes to integrate the flavors and textures. Pour in the remaining milk and condensed milk, adjusting the sweetness and thickness according to your preference. Once combined, add some ice cubes to the mixture. Serve this tropical delight in chilled glasses or bowls and enjoy every mouthful of summer!
Notes
Ensure that you soak gond katira well ahead of time to enhance its texture and make it jelly-like. If you prefer a more pronounced coconut flavor, consider adding coconut milk instead of regular milk. For an animal-free version, swap out the condensed milk with coconut cream and ensure the custard powder is vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 250 per serving
- Sodium: 100 mg
- Protein: 4 g