Mango Sago

• Soak sabudana pearls for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 2 alphonso mangoes
• 1 fresh green coconut
• 1 teaspoon caster sugar
• 1 teaspoon agar-agar powder
• 1 cup milk
• 1/4 cup condensed milk
• 1/3 cup small sabudana (sago pearls)
• 1 cup ice cubes
• 1/2 cup mango puree

1. 1Unbox and slice two Alphonso mangoes, score the flesh, and scoop out small cubes, then puree some mangoes for the base.
2. 2Crack open a fresh green coconut and drain its water into a small saucepan.
3. 3Add 1 teaspoon caster sugar and 1 teaspoon agar-agar powder to the coconut water.
4. 4Bring the mixture to a boil for about a minute, stirring until the agar-agar is fully dissolved.
5. 5Pour the hot liquid into a rectangular glass container and allow it to set into a firm, translucent jelly, then cut into small, clear cubes.
6. 6Boil 1/3 cup of pre-soaked sabudana pearls in water until they become translucent and soft.
7. 7In a large wooden bowl, whisk together 1 cup milk and 1/4 cup condensed milk.
8. 8Add 1/2 cup fresh mango puree to the milky base.
9. 9Stir in the translucent coconut agar-agar jelly cubes and the cooked sabudana pearls.
10. 10Add 1 cup ice cubes and the freshly chopped Alphonso mango pieces to the bowl.
11. 11Gently stir all ingredients until well combined and the liquid base transforms into a creamy, pale orange hue.
12. 12Serve the dessert chilled.

These instructions are our analysis of the original video. Watch on YouTube →