Mango Sago Dessert
Ingredients:
600g mango (about 2 honey mangoes)
400ml mango juice (peel fresh or any other similar brands)
125ml evaporated milk
80g sago pearls (small type)
250ml water
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water
Method:
- Boil 250ml water and sugar till sugar dissolves.
- Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
- Take syrup and cornflour mixture off the heat and leave it to cool.
- Cut the sides of the mango and cube them.
- Scrap the remaining mango and put in a bowl, add 100 ml of water to blend, put aside.
- Put a big pot of water to boil. When water comes to a boil, add sago to water and cook on med-high heat. Stir occasionally. Sago is done cooking when it looks translucent, about 8-10 minutes. As soon as sago is done, pour it out into a fine-mesh colander and rinse with cold water.
- Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.
- Add sago pearls and stir, if too thick, add a bit of cooled boiled water or more mango juice.
- Chill before serving.
