Mango Sago with Mango Jelly
Refreshing, low effort and still worth serving to guests — mango sago with mango jelly is the dessert to make when time is short. We set ours with Shan Jelly Crystals in Mango, part of the Shan range we distribute. It is quick-setting, vegetarian-friendly, and the mango flavour comes from organic mango powder rather than tasting synthetic. Serving size: 5-6
Ingredients List
- For the jelly
- 2 cups just boiled hot water
- 1 packet Shan Jelly Crystals - Mango
- For the mango sago
- 1 large ripe mango
- 1/3 cup coconut milk
- 1/3 cup condensed milk
- 2 tbsp sugar
- 5 cup water
- ½ cup uncooked sago
Step-by-Step Method
- 1
First prepare the jelly. Add 1 packet Shan Jelly Crystals - Mango in a bowl or a jug, add 2 cup boiling water and stir continuously until the crystals are dissolved, pour into a mould or a tray (height of jelly is around 2 cm) and keep in the fridge to set for 1 hour.
- 2
When it’s done, use a knife to loosen the edges of jelly mould and invert over a serving dish, cut into small cubes, set aside. You can also cut the cubes in the tray and then add the jelly cubes in.
- 3
Peel and slice 1 large ripe mango in half. Cut one half into large chunks and the other half into small cubes. Add the large mango chunks to a blender and keep the rest aside.
- 4
Into the blender, add 1/3 cup Coconut Milk, 1/3 cup condensed milk and 2 tbsp sugar.
- 5
Blend for around 30 to 35 seconds or until it becomes smooth and creamy. Set aside.
- 6
Add 5 cups water to large pot and bring to a boil on high heat for 8 to 10 minutes.
- 7
Once the water starts boiling (when bubbles form in the middle of the water), add ½ cup uncooked sago and cook for 15 to 17 minutes or until the sago pearls become translucent. While cooking the sago, make sure to stir it frequently so that it doesn’t stick together.
- 8
Drain the cooked sago and rinse it well under running water. Next, add the cooked sago to a large bowl along with the blended mango milk mixture, add the cut jelly cubes in. Using a spatula, gently mix them together to combine.
- 9
Add the mango sago to serving glasses and top with the small mango cubes. Mango sago tastes better when chilled, so try to refrigerate it for at least 2-3 hours before serving.