RESEP MANGO SAGO

Summary

In this video, the creator demonstrates how to make a refreshing and creamy Mango Sago dessert, perfect for mango season. The recipe is simple and easy to follow, using basic ingredients like Nutri Jal mango gel, sago pearls, and fresh mangoes. The process involves cooking Nutri Jal with sugar, boiling sago pearls with pandan leaves, and blending mango with evaporated milk and sweetened condensed milk for the base. The dessert is finished by combining all components and chilling it for a few hours to enhance the flavor. The result is a delightful, cool treat with a perfect balance of sweetness and mango flavor.

Takeaways

• 😀 The Mango Sago dessert is creamy, fresh, and easy to make with simple ingredients.
• 😀 Start by cooking one sachet of Nutri Jal Mango flavor (15g) with 150g of sugar and 700ml of water, boiling until it thickens.
• 😀 After boiling, remove from heat and continue stirring to get rid of bubbles. Set the Nutri Gel aside to set.
• 😀 To prepare sago pearls, bring 1 liter of water to a boil, add 1 pandan leaf, and 100g of sago pearls with 3 tablespoons of sugar.
• 😀 Simmer the sago for 5 minutes, then reduce the heat, cover, and stir occasionally. After 30-35 minutes, the sago should be clear and cooked.
• 😀 Once done, strain the sago pearls and rinse with cold water to stop the cooking process.
• 😀 Cut the Nutri Gel into cubes and set aside.
• 😀 Use fully ripe, sweet mangoes, such as Arum Manis variety, to ensure the dessert tastes fresh and sweet.
• 😀 Blend one mango with 100ml of water until smooth, then set it aside.
• 😀 For the creamy base, mix 230g of sweetened condensed milk with 385g of evaporated milk until well combined.
• 😀 Assemble the Mango Sago dessert by layering the mango puree, sago pearls, Nutri Gel cubes, nata de coco, and soaked basil seeds in a cup.
• 😀 Pour the milk mixture over the ingredients and chill the dessert in the refrigerator for at least 5 hours for the best texture and flavor.

Q & A

What dessert is being made in the script?

The dessert being made is Mango Sago, which is a creamy and refreshing dish featuring mango, sago pearls, and other ingredients.

What is Nutrijal, and how is it used in the recipe?

Nutrijal is a mango-flavored jelly powder, used to create a mango-flavored gel that is added to the dessert for a creamy texture.

What is the first step in preparing the Mango Sago dessert?

The first step is to cook one sachet of Nutrijal mango flavor (15g) with 150g of sugar and 700ml of water, stirring until it boils.

How should Nutrijal gel be prepared after it is cooked?

After the Nutrijal mixture has boiled, it should be taken off the heat and stirred until the foam disappears, then poured into a container to set until firm.

What ingredients are used to prepare the sago pearls?

To prepare the sago pearls, you need 1 liter of water, 1 pandan leaf, 100g of sago pearls, and 3 tablespoons of sugar (adjustable to taste).

How long should the sago pearls be cooked for?

The sago pearls should be cooked for about 5 minutes at high heat and then simmered at low heat for approximately 35 minutes, stirring occasionally.

How do you know when the sago pearls are cooked?

The sago pearls are cooked when they become transparent and no longer opaque.

What kind of mango should be used for the Mango Sago recipe?

A ripe, sweet mango (such as Arum Manis) should be used to ensure the dessert tastes sweet and not sour.

What is the purpose of blending the mango in the recipe?

The mango is blended with 100ml of water to create a smooth puree, which is then used to flavor the dessert.

What ingredients are combined with the mango puree to make the dessert mixture?

The mango puree is combined with sweetened condensed milk, evaporated milk, and the prepared sago pearls, along with Nutrijal, nata de coco, and basil seeds.

How should Mango Sago be served for the best experience?

Mango Sago is best served chilled. It should be stored in the refrigerator for about 5 hours to enhance its refreshing and creamy taste.

How many servings does the recipe yield?

The recipe yields 9 servings, each in a 350ml cup.