Recipe and food styling credit to Chef Derick Koh
Mango Sago is the perfect, delicate grand finale to a profusion of tantalising flavors, artfully packed in a Singaporean meal.
This dreamy dessert is as simple and elegant as it gets. The glistening diced Thai mango—with it sweet flavor and rich flesh — are half-dipped in a pool of velvety, eggless custard. The custard is simply made of three ingredients— water, mango puree and coconut cream.
The aesthetic translucent sago pearls are carefully scooped in between the mango dices, to add a treasured touch of elegance, to this feast to the eye.
As elegant as it looks, this dessert doesn’t call for more than active 30 minutes to make it.
Recipe of Mango Sago
- 2 tablespoons sago pearls
- 1 cup mango puree
- 1 cup coconut cream
- 1 cup water
- 2 tablespoons sugar (optional)
- 3 ripe mango, diced
Blanch the sago. Bring the water to boil in a heavy bottom pot over medium heat. Add the sago to the boiling water for 5 minutes or the exact duration mentioned on the sago package.
- Drain the sago using a fine mesh sieve. Rinse the pearls under running, cold tap water and set aside.
- Reserve Mango dices for decoration and puree the rest in a food processor or blender.
- Make the custard. Add the coconut cream, mango puree, water, and sugar in a saucepan, over low heat and stir until the mixture comes to a boil. Let it boil for 3 minutes. Turn off the heat and let it come to room temperature. Keep it in the fridge until the moment of serving.
- Assemble the dish. Fill a 3/4 of small bowls or ramequins with the mango-coconut cream mixture. Add four to five mango dices on the surface of the mixture. And carefully scoop the sago pearls to adorn the dessert.
- It is recommended to use coconut milk in a box rather than canned one. There is a discernible difference in the freshness and taste.
- Mango Sago is served cold. Therefore, keep all the ingredients in the fridge, until the moment of assembling the dish.