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Strawberry Mango Sago

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A delightful and refreshing dessert that combines strawberries and mangoes with creamy custard and chewy sago pearls.

Ingredients

Scale
  • 2 cups milk
  • 2 tablespoons strawberry custard powder or ½ cup strawberries blended into a puree + 2 tablespoons cornstarch
  • 2–3 tablespoons sugar
  • 1 cup coconut water
  • 1 teaspoon agar-agar powder
  • 1 tablespoon sugar (for agar mix)
  • ½ cup strawberries, chopped
  • 1 mango, chopped
  • 1 cup coconut jelly, cut into cubes
  • 1 cup strawberry custard, cut into cubes
  • ¼ cup gond katira (edible tragacanth gum), soaked until jelly-like
  • ½ cup cooked sago pearls
  • ½ cup milk (adjust to preference)
  • ¼ cup condensed milk (adjust to sweetness)
  • 1 cup ice cubes

Instructions

  1. Prepare Coconut Jelly: Heat the coconut water in a saucepan, add agar-agar and 1 tablespoon of sugar, stir until dissolved, pour into a container, cool and refrigerate until set, then cut into cubes.
  2. Make Strawberry Custard: Mix custard powder with ¼ cup milk or puree strawberries, combine with cornstarch and ¼ cup milk, heat remaining milk with sugar, slowly combine slurry into hot milk until thick, cool and refrigerate, then cut into cubes.
  3. Cook Sago Pearls: Boil water and cook sago pearls for 15-20 minutes until translucent, drain and rinse under cold water.
  4. Prepare Gond Katira: Soak in water until jelly-like, then drain excess water.
  5. Combine Ingredients: In a bowl, combine chopped strawberries, mango, coconut jelly, gond katira, and sago pearls.
  6. Add Final Ingredients: Mix in strawberry custard and ice cubes, pour in remaining milk and condensed milk, stir to combine.
  7. Chill and Serve: Transfer to serving glasses, garnish with mint leaves or fruit slices if desired.

Notes

Use ripe and fresh fruits for best flavor. Adjust sweetness and thickness by modifying milk and condensed milk amounts.

Nutrition

Find it online: https://izooco.com/strawberry-mango-sago-2/