For some reason, every time when I make sago, I use coconut milk. I don’t think I need it at all so this time I only used mango juice.
- 4 cups mango juice
- 2 large ripe mangoes, cubed
- 1 dragonfruit, cut into chunks
- 1 cup strawberries, sliced
- Simple syrup (equal amounts of water and sugar, melted)
- 1 cup sago pearls
Boil 5 cups of water with 1 cup of sago. Once boiling, turn off heat, cover with lid, and let it steep for 10 minutes. Taste and check consistency. Sago should be translucent and it should not be soggy and mushy. If it needs more cooking, repeat but steep for 5 minutes. Run the cooked sago through a fine sieve and flush cold tap water, then set aside.
Make simple syrup by melting ¼ cup sugar with the ¼ cup water, then set aside.
Reserve one half of the cubed mangoes for garnishing. Mix one half of the cubed mangoes with the sago, and adjust sweetness with simple syrup. Whisk well, and chill in the fridge.
Portion out mango sago mixture into serving spoons/bowls/ramekins and garnish with cubed mangoes, dragonfruit, and strawberries.