Mango sago recipe
Mango puree - 1 1/2 cups
Ripe mango - 1/2 cup, peeled, cubed and chilled
Tapioca pearls or sago - 1/2 cup, soaked for 15-20 mts in enough water
Reduced milk - 3/4 cup (boil 1/2 lt milk till it reduces to 3/4 cup) OR evaporated milk
Full fat milk - 1/2 cup (add more if the pudding is too thick) OR thick coconut milk
Corn starch - 1 1/2 tsps, mix in 2 tbsps milk
Sugar - 1/3 cup (adjust)
Wash the soaked sago in water thoroughly and boil in a lt of water till they turn soft. Turn off flame and drain. Wash the boiled sago in normal water and drain. Place the boiled and cooled sago in fridge till use.
Boil 1/2 lt milk till it reduces to 3/4 cup. Turn off flame and bring to room temperature.
In another vessel, bring 1/2 cup milk to a boil. Reduce flame, add sugar and cardamom. Simmer till the sugar dissolves. Slowly add the corn flour mixture and keep stirring till the milk thickens lightly. This could take 6-7 mts. Turn off flame. Allow to come to room temperature.
Blend reduced milk, boiled milk+sugar mixture and mango puree till well combined. You can use a mixer grinder to blend.
Remove the mixture to a bowl, add the chilled sago and mix gently till combined.
Chill the mixture for at least 2-3 hours before serving. At the time of serving, divide the mango sago pudding among the serving glasses. Garnish with ripe mango cubes and tapioca pearls. Serve!
You can replace reduced milk and sugar with 3/4 can condensed milk.
If the pudding is too thick, you can dilute by adding more milk.
Remember to blend all the ingredients at room temperature. The ingredients should not be warm.
Cinnamon can be used in place of cardamom.
Vegans can use non-dairy cream, almond milk and coconut milk instead of milk and fresh cream.