Strawberry Mango Sago – Creamy Tropical Dessert Recipe

Why Make This Recipe

Strawberry Mango Sago is not just a dessert; it’s a delightful treat that transports you to tropical paradise with every spoonful. The combination of creamy custard, sweet mango, and fresh strawberries creates a refreshing and satisfying dessert that everyone loves. This recipe is perfect for gatherings, a hot summer day, or simply when you feel like treating yourself. Moreover, it’s a great way to enjoy healthy fruits while indulging in a delicious dessert.

Enjoying this recipe is also quite rewarding. It allows you to channel your inner chef, making it a fantastic cooking experience. Plus, the vibrant colors and varied textures make it visually appealing, making it a show-stopper at your table. The addition of sago pearls and coconut jelly gives it a chewy texture, which is fun to eat.

Let’s dive into how to make this scrumptious Strawberry Mango Sago, ensuring you can impress your family and friends with minimal effort!

How to Make Strawberry Mango Sago

Making Strawberry Mango Sago is straightforward and quite fun! Follow these easy steps to create this creamy tropical dessert:

Ingredients

• 2 cups milk
• 2 tbsp strawberry custard powder or 1/2 cup strawberries blended into a 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 (edible tragacanth gum), 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

Directions

1. Prepare the Coconut Jelly

   • Begin by heating coconut water in a saucepan over medium heat.
   • Add agar agar powder and sugar to the coconut water. Stir until the agar agar and sugar are completely dissolved.
   • Allow the mixture to simmer for a few minutes. Once well combined, remove it from heat.
   • Pour the mixture into a container and place it in the refrigerator. Let it set for about 1-2 hours until firm. Once set, cut it into small cubes.

2. Make the Strawberry Custard

   • In a mixing bowl, whisk together the strawberry custard powder (or cornstarch and strawberries pureed into a smooth mixture) with 1/4 cup of milk until it forms a smooth slurry.
   • In another saucepan, heat the remaining milk on the stove and add sugar. When the milk is hot, add the slurry while stirring continuously until it thickens and forms a custard.
   • Remove from heat and let it cool. Once cooled, refrigerate it until set, then cut it into cubes.

3. Cook the Sago Pearls

   • Boil water in a pot and add the sago pearls. Cook them for 15–20 minutes or until they turn translucent.
   • Once cooked, drain the sago pearls and rinse them under cold water to stop the cooking process. Set aside.

4. Prepare Gond Katira

   • Rinse and soak gond katira in water for several hours until it becomes jelly-like. Afterward, drain any excess water.

5. Assemble the Dessert

   • In a large mixing bowl, combine chopped strawberries, mango, coconut jelly, gond katira, and the cooked sago pearls.
   • Add in the strawberry custard cubes and ice to the mixtures.
   • Pour in the milk, followed by the condensed milk. Mix gently to combine all the ingredients. Taste and adjust the sweetness or the thickness of the mixture according to your preference.

6. Serve

   • Spoon the Strawberry Mango Sago into glasses or bowls. Serve it chilled and enjoy!

How to Serve Strawberry Mango Sago

Strawberry Mango Sago is best served chilled, especially on warm days. You can serve it in small cups or bowls to make it easy for your guests to enjoy. For added flair, you can top it off with a sprinkle of chopped mint leaves or extra fruit pieces.

If you’re serving it at a gathering, consider preparing individual portions ahead of time. This not only makes it easier to serve but also allows your guests to enjoy the dessert without any fuss.

Feel free to layer the ingredients to create a more attractive appearance. Alternating layers of fruit, sago, and custard will give your dessert an eye-catching look.

How to Store Strawberry Mango Sago

If you have leftover Strawberry Mango Sago, storing it is simple. Keep the dessert in an airtight container and place it in the refrigerator. It will stay fresh for about 2 to 3 days. However, for the best taste and texture, it’s recommended to consume it within the first day or two after preparation.

Make sure to stir it gently before serving if it has been stored in the fridge, as some ingredients may settle or firm up slightly during storage.

Freezing Tips

Although we recommend enjoying this dessert fresh, you can freeze it if you want to save some for later. Just make sure to store it in a freezer-safe container. Keep in mind that the texture may change slightly once frozen, especially with the fruits and sago.

Tips to Make Strawberry Mango Sago

1. Choose Ripe Fruits: The key to a delicious Strawberry Mango Sago is using ripe, juicy strawberries and mangoes. This will ensure that the flavors are sweet and vibrant.

2. Adjust Sweetness: Everyone has different preferences when it comes to sweetness. Start with less sugar and adjust according to your taste.

3. Agar-Agar: If you cannot find agar agar, you can substitute it with gelatin, but be aware that it will change the texture slightly.

4. Chill Thoroughly: Ensure the coconut jelly and strawberry custard are fully chilled before assembly. This helps in maintaining the texture and shape.

5. Use Fresh Ingredients: Using fresh coconut water instead of packaged versions can enhance the flavor. If you can, use real coconut for the jelly!

6. Mix Textures: Incorporate various textures to keep the dessert interesting. This can be achieved by including different fruits, jellies, and custards.

Variation

Strawberry Mango Sago can be easily modified to suit your taste. Here are a few variations you might try:

• Different Fruits: You can swap out strawberries and mangoes for other fruits such as kiwi, peach, or bananas for different flavors and colors.
• Tropical Spin: Add in fruits such as pineapple for a more tropical taste. Coconut and pineapple combine beautifully and can elevate the dish.
• Flavored Gelatin: Instead of agar agar, you can use flavored gelatin or different jello flavors for a colorful and fruity twist.
• Vegan Option: For a completely vegan dessert, substitute the milk and condensed milk with coconut milk, almond milk, or any plant-based milk of your choice.

FAQs

1. Can I use frozen fruit in this recipe?
Yes, you can use frozen fruits, but make sure to thaw them and drain any excess liquid before adding them to the dessert. Fresh fruit will provide a better texture and flavor.

2. What can I use instead of sago pearls?
If sago pearls are not available, you can use tapioca pearls or even chia seeds as a substitute. Keep in mind that the cooking times may vary.

3. How do I know when the sago pearls are cooked properly?
Sago pearls should be translucent and chewy when fully cooked. If they are still opaque, they need more cooking time. Make sure to rinse them afterward to stop the cooking process.

With this simple guide to making Strawberry Mango Sago, you are well on your way to impressing friends and family with your tropical dessert-making skills. Enjoy every delightful bite of this creamy goodness!

Strawberry Mango Sago

Print Recipe

A refreshing tropical dessert made with creamy custard, fresh strawberries, and mangoes, combined with chewy sago pearls and coconut jelly.

• Author: hbibamine1980
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups milk
• 2 tbsp strawberry custard powder or 1/2 cup strawberries blended into a 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 (edible tragacanth gum), 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

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Coconut Jelly: Heat coconut water in a saucepan, add agar agar powder and sugar, stir until dissolved. Simmer and then refrigerate until set, about 1-2 hours. Cut into cubes.
2. Make the Strawberry Custard: Whisk strawberry custard powder (or cornstarch and blended strawberries) with 1/4 cup of milk until smooth. Heat remaining milk with sugar, then add slurry, stirring until thick. Cool and refrigerate until set, then cut into cubes.
3. Cook the Sago Pearls: Boil water, add sago pearls, and cook for 15-20 minutes until translucent. Drain and rinse with cold water.
4. Prepare Gond Katira: Rinse and soak gond katira in water until jelly-like, then drain.
5. Assemble the Dessert: In a bowl, mix strawberries, mango, coconut jelly, gond katira, and sago. Add strawberry custard and ice, followed by milk and condensed milk. Mix gently.
6. Serve: Spoon into glasses or bowls and serve chilled.

Notes

Best served chilled. Layer ingredients for presentation. Store leftovers in the refrigerator for 2-3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 35mg