I never would have thought that mango and sago would taste so good together. When we moved to Malaysia, we had the opportunity to attend a Buka Puasa ( breaking of the fast) at one of our friend’s houses. The dessert was really awesome and I started making it at home. There’s nothing much to do. Just boil the sago. Cool it and blend it with some mango puree and mango chunks. Since the mangoes are sweet enough, I seldom add sugar when we make this dessert. Assemble all the ingredients together and add them in layers in a glass bowl so you can see the delectable concoction and feast on it with your eyes before you actually eat it.
The Recipe:
The Malaysian Way
1 cup thick coconut milk ( homemade or bought); 1 cup ripe mango chunks; 30 gms of sago pearls, soaked in water for 15 minutes; 1 pandan leaf; palm sugar to taste or honey if you prefer that. If using palm sugar ( gula Melaka as it is called), add some water to the crushed palm sugar (jaggery) and strain to remove impurities.
Boil the sago with the knotted pandan leaf in 1 1/2 cups water. Add the palm sugar and mix it together. Watch it carefully as it is very fast. When the sago begins to boil, lower the flame to medium and wait a minute or two until the pearls become transparent. Remove from flame, add the coconut milk and gently mix together and discard the pandan leaf. Gently fold in the mango cubes or puree and garnish with more mango cubes. Transfer to fridge and serve cold. This is one of the smoothest, easiest desserts to make and everyone will love it.
NB: This is the way I prefer to make it. In Malaysia, sago, coconut milk, sugar ( gula Melaka), and mango are served separately and guests help themselves to desired potions. If you prefer to do it this way, here’s how to assemble it :
Take a dessert bowl and place some sago in it. Add coconut milk and palm sugar/gula Melaka over it. Then top with chopped mango. Enjoy!
The Indian Way: How my Mum made it
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