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Strawberry Mango Sago

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A refreshing dessert combining strawberries, mangoes, creamy elements, and chewy sago pearls, perfect for hot days.

Ingredients

Scale
  • 2 cups milk
  • 2 tbsp strawberry custard powder or 1/2 cup strawberries blended into puree + 2 tbsp cornstarch
  • 2–3 tbsp sugar (adjust according to taste)
  • 1 cup coconut water
  • 1 tsp agar agar powder
  • 1 tbsp sugar (for coconut water mixture)
  • 1/2 cup strawberries, chopped
  • 1 mango, chopped
  • 1 cup coconut jelly, cut into cubes
  • 1 cup strawberry custard, cut into cubes
  • 1/4 cup gond katira (soaked until jelly-like)
  • 1/2 cup cooked sago pearls
  • 1/2 cup milk (adjust to preference)
  • 1/4 cup condensed milk (adjust to sweetness)
  • 1 cup ice cubes

Instructions

  1. Prepare the Coconut Jelly: Heat coconut water; add agar agar powder and sugar until dissolved. Pour into a container to set for 1-2 hours in the fridge.
  2. Make the Strawberry Custard: Whisk strawberry custard powder (or cornstarch and puree) with milk. Heat remaining milk with sugar, then add the blended mixture and cook until thick. Cool and set in the fridge then cut into cubes.
  3. Cook the Sago Pearls: Boil water and add sago pearls, cook until translucent (15-20 minutes). Drain and rinse with cold water.
  4. Prepare Gond Katira: Soak gond katira until jelly-like, drain excess water.
  5. Assemble: In a bowl, combine strawberries, mango pieces, coconut jelly, gond katira, and sago pearls. Add strawberry custard and ice then pour in milk and condensed milk. Mix gently.
  6. Serve: Spoon dessert into glasses or bowls and serve chilled, optionally garnished with mint leaves or extra fruit.

Notes

Best served chilled; can be stored in an airtight container in the refrigerator for 2-3 days.

Nutrition

Find it online: https://hwepodcast.com/strawberry-mango-sago/