Coconut sago and grilled mango is a delicious and refreshing dessert, perfect for hot summer days. It's a combination of tropical flavors that will be a hit on any occasion.
COCONUT SAGO AND GRILLED MANGO
INGREDIENTS
SAGU
- sago ½ cup (tea)
- milk 2 cups
- coconut milk 200 ML
- water 1 cup
- ½ cup sugar
- coconut ribbons for serving
MANGA
- 1 ripe palmer mango
- 2 teaspoons of butter
- 1 tablespoon sugar
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
PREPARATION METHOD
SAGU
Place the sago in a bowl, cover with water and leave to rest for 1 hour.
With 15 minutes left to rest, in a medium saucepan (with a high rim) mix the milk with the sugar and bring to the boil. When it boils, add the sago (with the liquid left in the bowl), turn down the heat and cook for 15 minutes, stirring from time to time so it doesn't stick to the bottom of the pan. Warning: the milk will foam and rise a little, don't worry, it's just like that.
Then add the coconut milk and mix well. Then stir gently for another 5 minutes, until the balls are soft. Turn off the heat and transfer the sago to a bowl. Cover with clingfilm, in contact with the cream - this prevents a thick film from forming. Leave to cool for 30 minutes at room temperature - during this time the balls will finish cooking in their own heat and the dessert will reach the ideal consistency.
Then refrigerate for at least 1 hour before serving. Then serve the portions with grilled mango cubes and coconut ribbons to taste.
MANGA
First, wash and dry the mango. Then place the mango on a cutting board and cut 2 thick slices lengthways, close to the core. Also cut off the remaining 2 (smaller) side slices.
Then sprinkle sugar on the flesh side of the slices. Heat a non-stick frying pan with 1 teaspoon of butter over medium heat. When it has melted, place half the slices, flesh side down, and let them brown for about 5 minutes. Transfer to a plate and repeat with the rest of the slices.
Once the mango is warm enough to handle, cut the fruit into cubes: with one hand, hold a slice with the flesh side up. With the tip of the knife, make vertical and horizontal cuts in the mango, forming cubes, taking care not to pierce the skin. Hold the slice by the ends and push the pulp up through the peel so that the cubes open up. Run the knife along the skin of the mango and let the cubes fall into a bowl. Repeat with the other slices.
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