Mango sago coconut pudding
Mango sago coconut pudding

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mango sago coconut pudding. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Mango sago coconut pudding is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Mango sago coconut pudding is something that I have loved my whole life. They’re fine and they look fantastic.

You don't need to be prepared super well in advance. All you need is a few basic ingredients that we often have in our pantry, ready to be crafted into a sweetly delicious and innocent looking dessert. Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding.

To get started with this recipe, we have to first prepare a few components. You can cook mango sago coconut pudding using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mango sago coconut pudding:
  1. Prepare 1 litre milk
  2. Make ready 3/4 sago
  3. Get 1 tbsp freshly grated coconut
  4. Take 1 cup mango pulp
  5. Prepare 1 tbsp rose syrup
  6. Prepare 1 tbsp kiwi crush
  7. Make ready 1/2 cup sugar
  8. Take 1 tsp cardamom powder
  9. Take For garnishing
  10. Get 4-5 mango pieces
  11. Get 8-10 chopped dry fruits (pistachio and almonds)

Mango Sago is a popular Asian dessert that is commonly found on menus of many restaurant and dessert stores in various Asian countries. Mango Sago Pudding is actually a contemporary Hong Kong dessert, traditionally made with diced mangoes, sago pearls, sliced pomelo, and coconut milk. Being super easy, versatile, and delicious, it's found in the menu almost all Chinese restaurants! Pomelo, which is almost similar to grapefruit, adds a beautiful texture and tanginess to this.

Steps to make Mango sago coconut pudding:
  1. Soak sago for 1 hr. Heat milk and bring it to a boil. Make mango pulp.
  2. When the milk is ready, add sago, sugar. Cook till sugar melts and sago gets transparent. Now add grated coconut. Cook for a while. Add the cardamom powder. It's ready. Keep it the fridge and serve chilled by garnishing mango pieces and chopped dry fruits.
  3. I even made a tripe layered mango 🍮. I used kiwi crush, rose syrup and the main original ingredient mango pulp. Divide the milk in 3 portions. To one add rose syrup, to the 2nd kiwi crush and third mango pulp.
  4. Now start layering each portion, to the bottom rose syrup, middle kiwi crush and top the mango pulp. Garnish it with mango pieces and dry fruits.

Cover with lots of water and bring it to a boil. Based on the classic Cantonese mango sago pudding, this is a fine dessert. In this variation, I've paired mango with coconut cream and milk-soaked sago, plus a pinch of salt. The tapioca pearls were first cooked for half an hour. These steps are necessary for perfectly cooked sago.

So that is going to wrap it up with this exceptional food mango sago coconut pudding recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!