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Strawberry Mango Sago

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A delightful and refreshing dessert blending fresh strawberries, mangoes, and chewy sago pearls with creamy custard.

Ingredients

Scale
  • 2 cups milk
  • 2 tablespoons strawberry custard powder (or use 1/2 cup blended strawberries for puree + 2 tablespoons cornstarch)
  • 2–3 tablespoons sugar
  • 1 cup coconut water
  • 1 teaspoon agar-agar powder
  • 1 tablespoon sugar (for the agar mix)
  • 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 according to preference)
  • 1/4 cup condensed milk (adjust according to sweetness)
  • 1 cup ice cubes

Instructions

  1. Prepare Coconut Jelly: Heat the coconut water in a saucepan. Add agar-agar powder and sugar, stirring until dissolved. Pour into a container and refrigerate until set, then cut into cubes.
  2. Make Strawberry Custard: Mix some milk with the strawberry custard powder to create a slurry. Heat remaining milk with sugar until warm, then add the slurry, stirring until thickened. Cool and refrigerate, then cut into cubes.
  3. Cook Sago Pearls: Boil water, add sago pearls, and cook until translucent (10-15 minutes). Drain and rinse under cold water.
  4. Prepare Gond Katira: Soak gond katira in water until jelly-like (20-30 minutes), then drain.
  5. Combine Ingredients: Mix chopped strawberries, mango, coconut jelly, gond katira, and cooked sago pearls in a bowl.
  6. Add Final Ingredients: Gently fold in strawberry custard cubes and ice. Mix with remaining milk and condensed milk.
  7. Chill and Serve: Serve in chilled glasses or bowls. Garnish with additional fruit if desired.

Notes

Use fresh fruits for the best flavor and adjust sweetness to preference. Allow it to chill for optimal taste.

Nutrition

Find it online: https://techhommy.com/strawberry-mango-sago-2/