Summer is the season of the “King of the Fruits” and I made this Easy Mango Sago Pearl Pudding to celebrate the king. Almost everyone I know loves this juicy favourite in different forms; popsicles, ice creams, pickles, beverages or just raw.
These golden yellow beauties are the best fruit, round in shape and exceptionally sweet. There are many varieties in India; “Banganapalli”, “Alphonso”, and “Langda”, “Dasheri”, “Totapuri” to name a few and each has its own unique taste. Mango is an amazing fruit no doubt about that and you should definitely include it in your summer diet.
I made this Easy Mango Sago Pearl Pudding with the Banganapalli mangoes which are abundantly available here and are even exported nationally and internationally. I used sago pearls which have a cooling effect on the body. This summer dessert is sweet tangy and light on the tummy.
Recipe for Easy Mango Sago Pearl Pudding
2 mangoes pulp
1/4 cup small tapioca pearls
1/2 tin condensed milk
1/4 cup sugar optional
2 cups water
1/2 Mango scooped
2 tbsp Roohafza or rose syrup
Soak sago pearls for 30 minutes. Bring water to a boil and add the soaked sago pearls and cook until the sago turns translucent. Take a colander and rinse the cooked sago with cold water to remove the starch. Drain well and let cool in a bowl.
Peel mangoes and cube them. Scoop out half mango and keep aside to use as a topping. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
In a blender take the cubed mango pieces and add the condensed milk. Blend until smooth and thick.
Take individual cups or a bowl and spoon the sago pearls into it. Drizzle the Roohafza over the sago pearls and pour the mango-milkmaid puree.
Chill in the refrigerator for a couple of hours. Delicious and creamy Easy Mango Sago Pearl Pudding is ready. Before serving, decorate with the scooped mango balls and a drizzle of Roohafza. You can top with any fruit; cherries, pomegranate to add more colour.
If you are looking for some more interesting mango desserts here they are-