Summers call for succulent mangoes that you just can't say no to. In the quest of eating as many mangoes as we can in just a couple of months, we try adding them to every possible thing. Mangoes are rich in antioxidants and add lots of fiber to the diet. Mangoes offer important vitamins and minerals for our body, preventing that way from many dangerous diseases and keeping our body healthy and fit. The fruit is also rich in vitamin E.
Mango is so versatile fruit that it can be used raw or ripe to make so many different Salads, Shakes, Desserts and even Curries.
All across the world there are more than 400 Mango varieties available, In India alone we get some of the most famous ones including Dusseheri, Alphonso,badam, Mallika, Banganapalli, Chausa, Langda and many more.
To inspire your creativity and delight everyone in your family I am sharing a recipe of easy mango dessert.This dessert is simple and easy to make. The hard part is cooking the tapioca pearls, but if you follow theprocedurecorrectly, you will be rewarded with a refreshing and delightful dessert. The tapioca pearls were first cooked for half an hour. They are then set aside for 5 minutes and then rinsed under cold water. These steps are necessary for perfectly cooked sago.
INGREDIENTS
Mangoes - 2 cups pureed
Mangoes - 1/2 cup cut into small cubes
Milk - 3 cups boiled and cooled
Sugar - 1 Cup
Sago - 1 Cup boiled
Condensed milk- 1/2 cup
PREPARATION
Soak sago in water for an hour. Rinse it to remove excess starch. Now boil water and add the sago.Cook sago till it gets transparent and soft. Keep mixing else it will stick to the bottom.
Drain water and wash again in running water,drain water completely and set aside. In a mixer jar add mangoes, sugar and 1/4 cup milk and grind it to a smooth paste.
In a mixing bowl add remaining milk and mango pulp and mix well without lumps. Now add condensed milk, Mix well with a whisk. Add cooked sago little by little and mix well.
Now add chopped mangoes(reserve a tbsp for garnish) and give a quick mix.Chill it for an hour and serve chilled.
Serve chilled with cut mangoes and sago as topping.
