The mango is known as the 'king of fruit' throughout the world.
Mangoes are an excellent source of vitamins A and C.
Mangoes should be eaten when soft, and will ripen at room temperature.
Mangoes are some of the best sources of beta carotene.
Mangoes contain as much vitamin C as an orange.
You need
600g mangoes (approx. size of 2 honey mangoes), cubed
400 ml mango juice (use peel fresh or fruit tree carton type)
4 cups milk (I used 2% milk)
80g sago pearls
250ml water
2-3 tbsp sugar
1 tbsp corn starch mixture (achieved by mixing with 1tbsp water)
Sundar is from Nagercoil, south Tamilnadu. They cook kerala type of dishes. The fruits majorly used my mil is Jackfruit and Mango. My mil cooks quite a lot of varieties out of those fruits. Hardly heard their names! Whereas, we eat them as a fruit. I had never wanted to disappoint Sundar with only chennai dishes, and so I get quite a lot of recipes from my mil and try them for him.
He is all excited to know that we will be having a Mango sago kheer. Just waiting to his sip.
1. boil 250ml water & sugar together until sugar has dissolved.
2. pour corn starch mixture into sugar syrup. stir over low heat to achieve thick & smooth consistency. set aside to cool.
3. Bring milk to curdle. And reduce the flame to low and heat the milk untill a desired thick consistency is reached. For 4 cups of milk has to reduce to 2 cups of milk. Then beat the milk nicely to have a uniform thickness.
4. add mango, mango juice into sugar syrup.
4. stir well & add cooked sago. if mixture is too thick, add more mango juice or water.
5. chill before serving.
For cooking Sago
1. soak sago in water for 30 mins.
2. boil a pot of water, add sago and bring to a boil.
3. turn off heat immediately, irregardless whether the sago has cooked. some may still be uncooked, doesn't matter.
4. cover with lid and let stand for 20 mins. sago should be cooked by now.
5. rinse under running water to prevent sago from cooking further & turning starchy.
I had my cousin visit the house. And we all enjoyed a this to every sip. I tell you, the sago made it all the more tasty in the dessert. It is very chewy, soft and cuddles under your tongue which makes you to eat more.
Mangoes should be eaten when soft, and will ripen at room temperature.
Mangoes are some of the best sources of beta carotene.
Mangoes contain as much vitamin C as an orange.
You need
600g mangoes (approx. size of 2 honey mangoes), cubed
400 ml mango juice (use peel fresh or fruit tree carton type)
4 cups milk (I used 2% milk)
80g sago pearls
250ml water
2-3 tbsp sugar
1 tbsp corn starch mixture (achieved by mixing with 1tbsp water)
Sundar is from Nagercoil, south Tamilnadu. They cook kerala type of dishes. The fruits majorly used my mil is Jackfruit and Mango. My mil cooks quite a lot of varieties out of those fruits. Hardly heard their names! Whereas, we eat them as a fruit. I had never wanted to disappoint Sundar with only chennai dishes, and so I get quite a lot of recipes from my mil and try them for him.
He is all excited to know that we will be having a Mango sago kheer. Just waiting to his sip.
2. pour corn starch mixture into sugar syrup. stir over low heat to achieve thick & smooth consistency. set aside to cool.
3. Bring milk to curdle. And reduce the flame to low and heat the milk untill a desired thick consistency is reached. For 4 cups of milk has to reduce to 2 cups of milk. Then beat the milk nicely to have a uniform thickness.
4. add mango, mango juice into sugar syrup.
4. stir well & add cooked sago. if mixture is too thick, add more mango juice or water.
5. chill before serving.
For cooking Sago
1. soak sago in water for 30 mins.
2. boil a pot of water, add sago and bring to a boil.
3. turn off heat immediately, irregardless whether the sago has cooked. some may still be uncooked, doesn't matter.
4. cover with lid and let stand for 20 mins. sago should be cooked by now.
5. rinse under running water to prevent sago from cooking further & turning starchy.
I had my cousin visit the house. And we all enjoyed a this to every sip. I tell you, the sago made it all the more tasty in the dessert. It is very chewy, soft and cuddles under your tongue which makes you to eat more.
delicious dessert!!!
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