Sago and coconut cream dessert with mango
Sago and coconut cream dessert with mango

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sago and coconut cream dessert with mango. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sago and coconut cream dessert with mango is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Sago and coconut cream dessert with mango is something which I’ve loved my entire life.

Coconut Cream - swap for coconut milk or water which are both thinner and lighter in fat content than full coconut cream.; For a Spicier Version - try adding star anise and cinnamon while simmering the sago pearls.; For a Tropical Blend - top with young coconut, mango and a squeeze of fresh lime. You could also add a spoonful of caramelised ginger or pandan. Based on the classic Cantonese mango sago pudding, this is a fine dessert.

To get started with this recipe, we have to first prepare a few components. You can cook sago and coconut cream dessert with mango using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sago and coconut cream dessert with mango:
  1. Make ready for sago with coconut cream
  2. Take 1/2 cup sago
  3. Make ready 1 stick vanilla bean
  4. Get 1/4 cup coconut cream
  5. Take 1 cup coconut milk pure
  6. Make ready 1/4 cup sugar
  7. Take 1 box fruits

This dessert is perfectly in summer. In fact, many places serve mango sago garnished with pomelo (a large citrus fruit which resembles grapefruit in flavour) instead. I prefer grapefruit for its more vibrant colour and its lightly acidic and bitter taste. It pairs well with the sweetness from the mango.

Instructions to make Sago and coconut cream dessert with mango:
  1. Soak sago overnight (big pearls). I avoid smaller ones.
  2. drain them in the morning and wash them under tap for a few seconds.
  3. in a saucepan, mix coconut milk , sugar, vanilla bean.
  4. add sogo to mixture and cook on medium heat.
  5. let it cook till the sago becomes translucent completely. keep stirring it. keep on slow flame. it make take some time to cook so we have to be a little be patient.
  6. when it becomes translucent. swith off the gas and keepn it to cool. remove the vanilla pod and throw it.
  7. add coconut cream to it once it is cooled.
  8. since it has starch, it will have a slight gel like consistency when cooled.
  9. take small ramekins and add mango puree to it. then add the sago cream mix and top it with fruits.

Coconut milk is a classic accompaniment for mango. The tapioca pearls were first cooked for half an hour. These steps are necessary for perfectly cooked sago. The sago was combined with diced mangoes then coconut milk, fresh milk and sugar. Remove from the heat and keep the lid on.

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