While summer season hits, nothing beats a fab, clean dessert that’s both light and indulgent. Input mango sago—a luscious, creamy treat made with ripe mangoes, chewy sago pearls, and creamy coconut milk or milk. This colourful dessert is easy to make, irresistibly delicious, and perfect to conquer the heat!
🍹 components:
1 cup sago pearls (sabudana)
2 big ripe mangoes (peeled and diced)
1 cup coconut milk or normal milk
Half cup sugar (alter to taste)
1 cup water
A few mint leaves or chopped pistachios for garnish (optional)
🥄 commands:
Prepare dinner the sago:
Rinse sago pearls nicely. Boil water in a pot and upload sago. Prepare dinner on medium warmness, stirring occasionally, until pearls turn translucent (about 10–15 mins). Drain extra water and rinse below bloodless water to prevent sticking.
Make the mango puree:
Blend half of the mango pieces with sugar and coconut milk till smooth and creamy.
Integrate:
In a big bowl, blend cooked sago, mango puree, and the remaining diced mango cubes.
Sit back:
Refrigerate the aggregate for at the least 1 hour earlier than helping let the flavors meld and dessert chill.
Serve:
Garnish with mint leaves or chopped pistachios for extra texture and freshness.
Why you can’t omit this:
Mango sago flawlessly balances candy, creamy, and fruity notes with pleasant textures. It’s refreshing, gluten-loose, and clean to customise—best for summer events or a groovy deal with after a highly spiced meal. Give it a attempt, and also you’ll have a new summer time favourite!
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