Mango Sago and Lychee Gelatin

Creamy Dessert of Fresh Mango, Sago, Lychee Gelatin and Nata de Coco

Recipe by :  Ariel Jasa,  Mandaluyong City, Philippines

I came up with this Mango Sago with lychee gelatin dessert upon tasting a Chinese dessert made by a friend from HongKong. 

The original dessert had mango and sago and coconut milk, which is good, but could be better -- so I made it creamier with all purpose cream,  added Nata de coco and lychee gelatin.

This recipe has ripe mangoes, mini sago, nata de coco and lychee flavored gelatin.  The all purpose cream and condensed milk made it rich tasting, so you can't stop eating.

Sago is starch extracted from the palm tree, which is sometimes mistaken for Tapioca pearls, which is from cassava.

However, tapioca balls can be substituted if sago is not available.

I made the dessert for a birthday of my wife's friend, and they loved it.

The flavor of the lychee gelatin complements the taste of the mango and they loved the small pearls of sago.

YOUR SHOPPING LIST:

• Ripe Mangoes
  
• Mini sago
  
• Nata de coco or Coconut gel Preserve
  
• Lychee flavored gelatin
  
• All-purpose cream
  
• Condensed milk

IN THE PANTRY:

• Sugar

INGREDIENTS

• 1 Kg Ripe Mangoes, diced
  
• 4 cups Mini sago (cooked)
  
• 350 grams Nata de coco or Coconut Gel Preserve
  
• 2  250 ml All-purpose cream
  
• 1 1/2 cups Condensed milk
  
  Gelatin :
  
• 1 packet Lychee flavored gelatin
  (Follow packet instruction for water and sugar)

Mango Sago and Lychee Gelatin

1    In a saucepan with water, slowly sprinkle the powdered lychee flavored gelatin to dissolve and let it stand for 1 minute.

2   Bring to a boil while stirring continuously, make sure the gelatin is fully dissolved, then add the sugar.

3   Turn the heat off and strain onto a container.  Refrigerate until firm, then cut into cubes. Set aside.

4  Wash and drain the cooked mini sago.

5   Drain the sweet syrup from the nata de coco.

6   In a separate container, mix together the all-purpose cream and condensed milk.

7   Mix in the sago, nata de coco, mango and gelatin. Refrigerate for at least 2 hours.

8   Serve chilled.

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