why make this recipe
Matcha Mango Sago is a delightful dessert that combines flavors and textures for a refreshing treat. This dish has a lovely balance of rich creaminess from the matcha whipped cream, fruity sweetness from the mango, and a unique chewy texture from the sago pearls. It’s not just tasty but also visually appealing and perfect for gatherings or a special day. Plus, it’s a great way to enjoy the health benefits of matcha while indulging in a satisfying dessert.
how to make Matcha Mango Sago
Ingredients :
- 1/2 cup sago pearls
- 1/2 cup condensed milk
- 2 tbsp Organic Superior matcha
- 1 cup heavy whipping cream, chilled
- 1/2 cup mango puree
- 2 cups diced mangoes
- 1 cup coconut gel (nata de coco)
- 1 cup coconut jelly
Directions :
- Boil water in a pot and add the sago pearls. Cook until they become transparent, then drain and rinse under cold water.
- In a mixing bowl, combine the heavy whipping cream and condensed milk. Whip until soft peaks form.
- Gently fold in the matcha and mango puree into the whipped mixture.
- In serving glasses, layer the cooked sago, diced mangoes, coconut gel, and coconut jelly.
- Top with the matcha whipped cream mixture.
- Chill for a few hours before serving. Enjoy!
how to serve Matcha Mango Sago
Serve Matcha Mango Sago in clear glasses to highlight the beautiful layers. You can garnish with extra mango slices or a sprinkle of matcha powder on top for an elegant touch. It’s best served chilled, making it a perfect dessert for hot days.
how to store Matcha Mango Sago
Store any leftovers in the refrigerator. Cover the glasses with plastic wrap to keep them fresh. They will stay good for up to 2-3 days, but keep in mind that the sago pearls might absorb moisture and expand slightly over time.
tips to make Matcha Mango Sago
- Make sure to rinse the sago pearls thoroughly after cooking to prevent them from sticking together.
- Use fresh, ripe mangoes for the best flavor.
- Chill the heavy whipping cream before whipping to achieve better peaks.
- If you prefer a sweeter dessert, you can adjust the amount of condensed milk.
variation
You can experiment with different flavors by using other fruit purees like strawberry or passion fruit instead of mango. For a richer taste, add a splash of coconut milk to the matcha whipped cream.
FAQs
1. Can I use other types of sweeteners?
Yes, you can substitute condensed milk with coconut milk or sweetened condensed coconut milk for a dairy-free version.
2. Is matcha safe for kids?
Yes, matcha is safe in moderation. It contains caffeine, so it’s best to limit the amount given to young children.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare all the layers in advance and assemble them a few hours before serving for a fuss-free dessert.
Matcha Mango Sago
Ingredients
Sago and Cream Mixture
- 1/2 cup sago pearls Cooked and rinsed
- 1/2 cup condensed milk
- 2 tbsp Organic Superior matcha
- 1 cup heavy whipping cream, chilled Chill before whipping
- 1/2 cup mango puree Freshly made
Fruits and Jellies
- 2 cups diced mangoes Use fresh, ripe mangoes
- 1 cup coconut gel (nata de coco) Cubed
- 1 cup coconut jelly Cubed
Instructions
Preparation
- Boil water in a pot and add the sago pearls. Cook until they become transparent, then drain and rinse under cold water.
- In a mixing bowl, combine the heavy whipping cream and condensed milk. Whip until soft peaks form.
- Gently fold in the matcha and mango puree into the whipped mixture.
Assembly
- In serving glasses, layer the cooked sago, diced mangoes, coconut gel, and coconut jelly.
- Top with the matcha whipped cream mixture.
- Chill for a few hours before serving.