In this hot weather, each and every food blogger seem to be making this dessert. There are so many variation of this dessert in the internet, mainly mangoes, pearl sago, pomelo/grapefruit, mango juice(Peel fresh) and evaporated milk/whipping cream/coconut milk. Since I have a packet of mango puree in the refrigerator and my hand blender retired few days ago, I am going to do the easiest of all, blend mango puree with Marigold 0% Fat Yoghurt Drink. We are still raining mangoes here and the price of these yummy Thai Golden Honey mangoes has dropped a further dollar since I make “Mango and Panna Cotta Verrines” last week. I also found this small South African pomelo at only $1.50 with a balanced taste of sweet and bitterness, and according to the seller, very popular in my market and sold out within a few hours!
75 g mango puree
150 ml mango Marigold 0% Fat Yoghurt Drink
50 ml fresh milk
100 g mango, peeled & diced into cubes
3 tbsp Sago
1. Soak sago in water for 30 minutes. Boil the sago, stir and cook until the rim of the sago turns transparent but the center remains white. Remove the pot and covers the pot. Set aside for 10 minutes until sago turns transparent completely. Soak in cold water to remove te starch, drain and refrigerate.
2. Blend the mango puree and yoghurt drink. Set aside to chill in the refrigerator.
3. To serve, pour mango mixture into invididual bowls, add sago, diced mango cubes and pomelo.