Oh tropical ! Mango season do not come often enough here in Australia, a fruit that brings just too much childhood memory for me. In Malaysia, they come in much smaller sizes and you can pretty much see them used in everything, well most things.
My dad and I were the only family member that would go crazy for the fruit, when they are sweet. Then, you have the sour ones that my mother would love so much. Believe it or not, we dip them in this spicy dip that till this day I still have not found out what they are made of. If you are from southeast asia and has an idea what I am talking about, please do share what you know about them!
Mango coconut sago is another dessert that just go so well. My first experience with this dessert is from Hong Kong, where my mother-in-law resides, and I have been nothing short of missing home, as you may already have a sensed from all these writting about home.
Well, if you are so far away from home and misses the food there, the only thing you can possible satisfy it is by making them yourself. :)
This dessert is so easy to make, the only time consuming thing about the recipe is probably cooking out the sago, but once they are done, you have plenty to quence your thirst for it.
RECIPE
Serves 4
COCONUT SAGO
INGREDIENTS | QUANTITY |
Water | 1.4 litre |
Tapioca pearls / Sago | 60g |
Coconut Milk Full Fat | 400ml |
Vanilla Bean Paste | 5g |
Caster Sugar | 50g |
Salt | 1/8 teaspoon |
Mango - diced to 3cm cubes | 2 mangoes |
MANGO PUREE
INGREDIENTS | QUANTITY |
Mango flesh | 400g / 2 large mangoes |
Sweetened Condensed Milk | 30g |
METHOD
FOR THE MANGO PUREE
Remove the flesh from the mago, add in the condensed milk then puree until smooth.
FOR THE COCONUT SAGO
Bring the water to a rolling boil over high heat then add in the sago.
Turn the heat down to low to keep the water at simmer and cook the sago for 15 to 20 minutes or until the sago starts to turn translucent. Stir constantly to prevent the sago from sticking.
Once cooked, pour the sago over a strain while running it through cold water to keep the sago from clumping up.
In a seperate saucepan, bring the coonut milk, sugar, vanilla and salt to a boil until the sugar are fully dissolved.
Turn the heat off then add in the cooked sago, stirring the break them apart if they are sticking.
Transfer the sago filling in a container and cool completely in the fridge.
When ready to serve, place some cubed mango in a glass then spooin in the sago mix.
Serve cold.
ASSEMBLY
Scoop the mango puree in the base of the cup filling 1/3 of the cup.
Spoon in the cubed mangoes followed by the chilled mango sago.
Serve the dish cold.
