Print

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.

Ingredients

Scale
  • 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

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

Find it online: https://maymentora.com/strawberry-mango-sago-creamy-tropical-dessert-recipe/