Mango Sago

Mango Sago
Cuisine: Filipino
  • 3 ripe Mangoes (peel and cut into ½ cubes)
  • 1 cup All Purpose Cream (chilled)
  • 1 cup Coconut Cream
  • 1 cup Condensed Milk
  • 2 cups Sago (tapioca pearls, soak in water for 3 hours)
  • 1 cups Evaporated Milk
  • 1 packet Knox Gelatine Powder
  • 1 cup Mango Puree
  1. In a sauce pan, mix together the evaporated milk and mango puree. Sprinkle the know gelatine and let it bloom for 2 to 5 minutes.
  2. Once the gelatine has soften, warm the mixture over medium heat while stirring constantly. Bring to a near boil and remove from heat immediately. Pour in a baking pan and let the gelatin set and cool before slicing into ½ cubes. Set aside.
  3. Meanwhile in a separate saucepan, pour in the coconut cream and sago. Simmer for 10 minutes while stirring to prevent curdling and burning. Remove from heat and set aside.
  4. When the coconut cream is cool enough you can now mix it with the condensed milk and chilled all-purpose cream.
  5. Add in the sago, cube mangoes and cube gelatine. Fold gently.
  6. Pour in the mango sago into a large serving bowl or individual serving goblets. Chill before serving.


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