Mango sago coconut pudding. Coconut Cream - swap for coconut milk or water which are both thinner and lighter in fat content than full coconut cream.; For a Spicier Version - try adding star anise and cinnamon while simmering the sago pearls.; For a Tropical Blend - top with young coconut, mango and a squeeze of fresh lime. You could also add a spoonful of caramelised ginger or pandan. Mango Sago is a refreshing and satisfying summer dessert, with juicy chunks of mango and a mango/coconut milk tapioca pudding.

Spoon mango sago over coconut layer in glasses. 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! You can have Mango sago coconut pudding using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mango sago coconut pudding

You need 1 litre of milk.
It's 3/4 of sago.
It's 1 tbsp of freshly grated coconut.
It's 1 cup of mango pulp.
It's 1 tbsp of rose syrup.
You need 1 tbsp of kiwi crush.
Prepare 1/2 cup of sugar.
It's 1 tsp of cardamom powder.
It's of For garnishing.
It's 4-5 of mango pieces.
You need 8-10 of chopped dry fruits (pistachio and almonds).

Pomelo, which is almost similar to grapefruit, adds a beautiful texture and tanginess to this. This Asian dessert is so delicious, light and refreshing! It's a classic in Chinese cuisine and every Asian country has it's own version of it. This coconut mango sago pudding is actually one of my most favourite desserts on the planet!

Mango sago coconut pudding instructions

Soak sago for 1 hr. Heat milk and bring it to a boil. Make mango pulp..
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..
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..
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. Stir in sugar, mango nectar, evaporated milk and coconut cream. Simmer until liquid has almost evaporated. Learn to make this simple yet delicious Mango Sago dessert that is restaurant-worthy. Full of mango and coconut goodness studded with yummy sago pearls.