Strawberry Mango Sago

A delightful dessert combining sago pearls, strawberries, and mangoes in a creamy, refreshing dish.

Scale

2 cups milk
2 tablespoons strawberry custard powder or 1/2 cup strawberries blended into a puree + 2 tablespoons cornstarch
2–3 tablespoons sugar (adjust based on taste)
1 cup coconut water
1 teaspoon agar agar powder
1 tablespoon sugar (for coconut jelly preparation)
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

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Prepare Coconut Jelly: Heat 1 cup of coconut water over medium heat. Add 1 teaspoon of agar agar powder and 1 tablespoon of sugar; stir until dissolved. Pour into a container and refrigerate until set (around 30 minutes), then cut into cubes.
Make Strawberry Custard: Mix strawberry custard powder (or cornstarch with blended strawberry puree) with 1/4 cup of milk to create a slurry. Heat remaining milk and add 2-3 tablespoons of sugar; whisk in slurry until thickens. Cool and refrigerate until set, then cut into cubes.
Cook Sago Pearls: Boil water in a pot, add sago pearls, and cook for 15-20 minutes until translucent. Drain and rinse under cold water.
Prepare Gond Katira: Soak gond katira in water until jelly-like, then drain excess water.
Combine Ingredients: In a mixing bowl, combine chopped strawberries, chopped mango, coconut jelly, gond katira, and cooked sago pearls. Gently fold in chilled custard and ice cubes. Mix milk and condensed milk according to desired consistency and sweetness.
Serve: Spoon into tall glasses or bowls and serve chilled with optional garnish.

Store leftovers in an airtight container in the refrigerator for 2-3 days. Best consumed fresh within the first 1-2 days.

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