Sago and Coconut Cream Dessert with Mango
Sago is derived from the pith of the sago palm and is commonly used in desserts in Southeast Asian cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.
Ingredients
- 1 cup Sago
- 2 cup Coconut Milk
- 2 tablespoon Sugar
- 2 ripe Mango
- 2 tablespoon Coconut Flakes
- few for garnish Mint Leaves
Instructions
- Soak the sago in water for 30 minutes.
- Drain the water and boil the sago in a pot of water until transparent.
- In a separate pot, heat the coconut milk and sugar until the sugar dissolves.
- Add the cooked sago to the coconut milk mixture and simmer for 5 minutes.
- Remove from heat and let it cool for 30 minutes.
- Peel and dice the mangoes.
- In serving bowls, layer the sago mixture and diced mangoes.
- Sprinkle coconut flakes on top.
- Garnish with mint leaves.
- Serve chilled.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.