What is the story about?
Mango season is finally here in India and the king of fruits will soon be flooding the markets. The delicate golden fruit is much loved during the season and there are several varieties of mangoes that
are grown and enjoyed across the country.
However, with the start of mango season also comes summer. The hot humid days are here and what’s better than using all the seasonal fruits to make a drink that is refreshing, delicious and easy to make as well? This recipe for the mango & coconut sago drink was shared by content creator Khoubań (@arte_mon_amour) on Instagram.
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Mango Sago with Coconut & Basil Seed Jelly Recipe
Ingredients:
For the Coconut Jelly
- 400 ml coconut milk
- 1–1½ tbsp agar-agar powder
- 1–2 tbsp sugar
- 1 tsp basil seeds (optional)
For the Coconut Water Jelly
- Water from a fresh coconut
- 1 tsp agar-agar powder
- 1–2 tbsp sugar
- 1 tsp basil seeds
- 1 cup tapioca pearls
- 7–8 small mangoes (or 4–5 medium) – Half blended into puree & Half cut into cubes
Liquid Base
- 1 litre coconut milk
- 1 cup evaporated milk
- 1–2 tbsp condensed milk or sugar (to taste)
- ⸻
- Method
- Coconut jelly: Boil coconut milk, sugar & agar-agar while stirring. Simmer for ~30 sec until dissolved. Add basil seeds, pour into tray, cool completely, then cut into cubes.
- Coconut water jelly:
Boil coconut water, sugar & agar-agar. Simmer for ~30 sec. Add basil seeds, pour into tray, let set, then cut into cubes. - Sago: Boil pearls 8–10 min until mostly translucent. Drain and rinse under cold water.
- Mango puree: Blend half the mangoes with a little coconut milk and condensed milk until smooth.
- Base: Mix coconut milk and evaporated milk in a large bowl.
- Assemble: Add sago, mango puree, mango cubes, coconut jelly & coconut water jelly. Mix gently and adjust sweetness.
- Chill 45–60 min before serving. Serve in individual glasses and enjoy
