The 100-degree heat in Foster City is screaming for some refreshing, chilling desserts. I rummaged through the fridge and found two overripe mangos. And there is some left over coconut milk and berries from fruit tarts I made the day before.💡! I whipped this up in half an hour last night and went to bed happy. It’s good.
- 2 overripe mango. Peeled and cubed. Reserve a quarter for garnish
- 1 cup coconut milk
- A handful of berries, whichever kind you fancy.
- 1/3 cup sago
- Simple syrup, as needed
- Mint leaves for garnish.
- Bring a pot of water to boil over high heat. Add sago, reduce heat and cook the sago on a rolling boil for 10 minutes, stirring in between to prevent the sago from sticking to the bottom of the pot.
- Turn off heat and cover the boiled sago for another 10 minutes.
- Meanwhile peel and cut mango.
- Puree cubed mango with coconut milk. Add syrup if needed depending on desired sweetness.
- At the end of 10 minutes, add cold water to the sago to stop the cooking. Stir and drain the sago. The sago grains should be transparent. Lightly sweeten with some simple syrup.
- Divide drained sago into serving cups.
- Divide pureed mango puree over sago in serving cups.
- Cool completely and chill overnight in the refrigerator.
- When ready to serve, add a splash of coconut milk.
- Top with your favorite berries and reserved mango cubes. I added coconut gel too.
- Garnish with a sprig of mint leaves.