Mango and Coconut Sago Dessert
U cannot be a true Honkie if u haven’t got a passion for Sago.These little treats are a very important part of the Cantonese cuisine and can find them in almost every street corner, every dessert house. Sago is adored in India too, but i was never really fond of the way they make it there. With an awfully sweet rose syrup at the bottom of the glass, then a layer of sago topped with sweet milk and a scoop of vanilla ice cream this drink is called “FALOODA” , and the syrup changes according to your preference from green to orange to yellow, name the colour you got it … eek … another turn off ! As kids we called sago “frogs eyes” and so another reason to stay away from it. But when i tried the Honk Kong version i instantly fell in love with it. Like all their desserts this one is very low in sugar, as the cantonese have a very mild palate and cannot take strong flavours unlike their Chinese counterparts. I had some friends over for dinner last night and the menu of course was cantonese. And this is my take on the Honkie Sago, to seal the perfect evening. Personally i love the one with lychee but this time i opted for mango and coconut milk.
- 3/4 th cup green coloured sago
- 1 cup water
- 100 gms sugar
- 2 pods cardamom (optional)
- 60 ml coconut cream
- 1 tsp gelatin
- 1 tsp pure vanilla bean extract
- pinch of salt
- 1 large mango diced
- 1 large mango pureed
- toasted coconut flakes
Start with bringing boiling together the sugar, cardamom & 100 gms of water.When the sugar dissolves turn off the heat and add to it the coconut cream and stir well. In another bowl dissolve the gelatin in a tbsp of hot water and add it to the coconut cream mixture and set aside.
For the sago , take a large pot of water and bring it to a boil. Add the sago to it and boil it for 15 mins or until soft and transparent. Strain and rinse in cold water and add it to the coconut cream mixture. Add the chopped mango cubes as well and mix it. Take 6 glasses and equally divide the sago mixture between them. Cover with cling film and let it set in the fridge for a few hrs or till set. Meanwhile toast some coconut flakes on a small frying pan and keep it ready for the garnish.
Once the sago is set pour some mango puree on top and place some of the toasted coconut flakes in the center. This is best served chilled.