Guide To Serve Mango Sago Recipe Chinese Quick

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Craving a cool, delightful dessert that’s both simple and bursting with flavor? Look no further than mango sago, a classic Chinese treat that’s perfect for any occasion. This recipe guide will take you through everything you need to know to create this delicious dessert, from understanding its origins to whipping up a perfect batch.

A Taste of History: The Origins of Mango Sago

Mango Sago
Mango Sago

Mango sago, also known as “lo mai chi” (撈埋癡) in Cantonese, is a popular dessert widely enjoyed in Southeast Asia and southern China. Its origins are believed to trace back to the Tang Dynasty (618-907 AD), a period known for its culinary advancements and experimentation with exotic ingredients.

Sago pearls, tiny translucent balls made from the sago palm tree, were a valuable commodity due to their unique texture and ability to withstand long journeys. When combined with the sweetness of ripe mangoes, this simple yet elegant dessert became a symbol of luxury and indulgence.

Over the centuries, mango sago evolved into a staple dessert enjoyed across various cultures. Today, it remains a beloved treat, refreshing palates and bringing a touch of sweetness to any meal.

Ingredients for the Perfect Mango Sago

Making mango sago at home is incredibly easy. Here’s a breakdown of the ingredients you’ll need:

Sago Pearls: These are the tiny, white balls that give the dessert its signature texture. You can find them pre-packaged at most Asian grocery stores. Look for sago pearls labeled “large” or ” tapioca pearls” as they offer a more satisfying bite. (200 grams)

  • Water: This is used to cook the sago pearls and create the base of the dessert. (8 cups)
  • Sugar: Adds sweetness to the dish. You can adjust the amount based on your preference and the ripeness of your mangoes. (1/2 cup to 3/4 cup)
  • Ripe Mangoes: Opt for mangoes that are fragrant and have a slight give when pressed gently. Avoid mangoes that are still firm or have green skin. (2 large mangoes)
  • Evaporated Milk (Optional): This adds a touch of creaminess to the dessert. You can substitute it with coconut milk for a richer flavor. (1 cup)

  • Step-by-Step Guide: Cooking Up Your Mango Sago

    Now that you have all your ingredients, let’s get cooking!

    1. Cooking the Sago Pearls:

  • Rinse the sago pearls thoroughly under cold running water until the water runs clear.
  • In a large pot, bring the water to a boil.
  • Once boiling, carefully add the rinsed sago pearls.
  • Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally, until the pearls become translucent with a white dot in the center.
  • Tip: To prevent the pearls from sticking together, you can add a few drops of cooking oil to the pot while they cook.

  • 2. Sweetening the Base:

  • Once the sago pearls are cooked, remove the pot from the heat and stir in the sugar.
  • Let the mixture cool slightly while you prepare the mangoes.

  • 3. Preparing the Mangoes:

  • Peel the mangoes and remove the pit.
  • You can either chop the mangoes into small cubes or dice them into bite-sized pieces.

  • 4. Assembling Your Dessert:

  • In individual serving bowls, spoon the cooled sago pearl mixture.
  • Top generously with the chopped mangoes.
  • If using evaporated milk or coconut milk, drizzle some over each serving for added creaminess.

  • 5. Serving and Enjoying:

  • Allow the mango sago to cool completely before serving.
  • For an extra refreshing touch, you can chill it in the refrigerator for at least 30 minutes before serving.

  • Pro Tip: Get creative with your toppings! You can add a sprinkle of toasted sesame seeds, a dollop of whipped cream, or even a drizzle of honey for an extra layer of flavor.

    Nutrition Facts (Per Serving)

    Here’s a rough estimate of the nutritional content per serving of mango sago (without evaporated milk):

    Calories: 300-350

  • Carbohydrates: 60-70 grams
  • Protein: 2-3 grams
  • Fat: 0-1 gram
  • Sugar: 20-30 grams (depending on the ripeness of the mangoes and the amount of sugar used)