Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, mango sago with coconut milk cream & condence milk. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

MANGO SAGO WITH COCONUT MILK CREAM & CONDENCE MILK is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. MANGO SAGO WITH COCONUT MILK CREAM & CONDENCE MILK is something that I have loved my whole life. They’re fine and they look wonderful.

Add the mango puree and coconut cream and mix with a spoon or spatula until well blended. Chill for at least an hour before serving. Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding.

To begin with this particular recipe, we have to prepare a few components. You can have mango sago with coconut milk cream & condence milk using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make MANGO SAGO WITH COCONUT MILK CREAM & CONDENCE MILK:

1. Make ready 1/2 cup small sago pearls
2. Make ready 1 liter water for boiling
3. Take 1 cup coconut milk
4. Prepare 1 pack cream
5. Prepare 1 can condance milk
6. Take 3 big ripe mangoes peeled & cut into cubes
7. Get Almonds & pistachio Hand ful chopped

You could also add a spoonful of caramelised. Mango Sago is a refreshing, simple, light dessert made with gelatinous mango puree and sago pearls (tapioca pearl) and chilled. Most Mango Sago recipe I have tasted have coconut milk or milk which is very tasty but the Gloria Maris style is so light and delicious and pairs well after a big meal. Learn to make restaurant-style mango sago with three beautiful layers that are creamy, fruity, and loaded with goodies.

Instructions to make MANGO SAGO WITH COCONUT MILK CREAM & CONDENCE MILK:

1. INSTRUCTIONS - * In a pot, bring 1 liter of water to boil. Add the small sago pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.
2. Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago pearls are no longer hot to touch. Transfer to a bowl and soak in little water.
3. Reserve about a cup of the mango cubes for later as toppings. Place the remaining in a blender. turns into a smooth puree.
4. Drain water from the cooked sago pearls and transfer in a larger bowl. Add the mango puree and coconut milk cream & condance milk and mix with a spoon or spatula until well blended.
5. Divide the mango sago into 6-8 serving bowls and top each with the reserved mango cubes. Almond & pistachio Chill for at least an hour before serving.

My mango sago coconut milk dessert is not overly sweet like ice cream or other desserts, it's the perfect level of sweetness in my opinion. All you need for this coconut mango sago recipe are: tapioca pearls, lite coconut milk (not the whole fat kind), vanilla almond or oat milk, Chinese rock sugar or maple syrup, mangoes, water and fresh. Place a saucepan on moderate heat, add the water, juice of the mango, coconut cream, coconut milk and the sago. Stir in sugar, mango nectar, evaporated milk and coconut cream. Simmer until liquid has almost evaporated.

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