Mango Sago

Mango Sago is a creamy and tasty mango and sago aka tapioca pearls pudding is a very delicious sweet treat to enjoy with or after meals.

Mango sago was on my to-do list since forever and I couldn’t be tried it because whenever there is a mango in my kitchen it would be gone soon. Mango is everyone’s favourite in my house and sometimes if there is no curry or something I would eat a roti/flatbread with mango. I think now you can understand how much I like mangoes.

So this time when I was looking for a recipe for CCChallenge I picked mango sago. Every time my daughter open the refrigerator and she was like can I eat this mango and I was like no, don’t touch that. I have to make something with it. Finally, I made mango sago and guess what, they loved it.

Mango Sago

Sapana Behl
A creamy and tasty mango and sago aka tapioca pearls pudding is a very delicious sweet treat to enjoy with or after meals.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian
Servings 4 People

Ingredients
  

  • 1/2 cup sago pearls /Sabudana
  • 2 cup whole milk
  • 1 ripe mango cut into pieces
  • 2 tablespoon sugar or as per taste
  • Few saffron strands
  • 1/4 cup mango cut into small cubes

Instructions
 

  • Wash and soak sago pearls in enough water overnight or for 4-5 hours.
  • Wash them again till all the starch removed and you can see transparent water.
  • Cook sago pearls in 2 cup water, stirring continuously to avoid sticking in the pan.
  • Once cooked you can see the transparent colour of the pearls.Wash them in running water in a colander or sieve.
  • Keep the sago pearl aside to cool completely.
  • Soak saffron strands in 2 tablespoons of warm milk and set aside.
  • Meanwhile, make a thick shake of mango with milk and sugar.
  • Now add saffron milk and mango shake in cooled sago pearls.
  • Serve chilled garnished with chopped mangoes. Enjoy!!
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Sending this recipe to CCC#17 Feb/Week 1

 

Best regards,

Sapana Behl

 

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