It was another of those moments '2 for $1' thing! Frugality is just something that a housewife learns automatically throughout her trials, errors and tries when grocery shopping is concerned. However said, I am more of a person who would stretch her dollar, literally. I don't go buying things by bulks but rather think of buying more varieties of things using the same amount of money! And $1 dollar for 2 mangoes seemed to be a very sensible buy and although they were no way near ripe, I thought it was a bargain and no harm letting them ripen in my kitchen, which took them almost 2 weeks!
If I had my way, I would have made a mango cheesecake! But that will definitely make me penny wise but fool on the pounds isn't it? And so I opted for something lighter that is equally creamy with a touch of cream and tropically sweet and scented with the mangoes and added texture of chewiness with sago. It is an Asian version of the fruit smoothie we get here and I got the idea from the mango and sago in coconut juice and cream dessert that is widely available in Hong Kong. As the weather gets warmer, this is a very good dessert that kind of refreshes the palate and cooling to the body.
Sago is an ingredient that never seems to be used up and is mostly used in the making of local Malay sweets or 'kueh' in Malaysia and Singapore. I like the pearly effect it gives to the appearance of any dessert that is made with it and the texture itself adds more character to the overall of the taste of the dessert. It doesn't have any taste to it and the quantity used each time is usually little. Recently I have seen colored sago instead of the original white one and perhaps they will look very pretty in a plain white dessert made from coconut milk. For this recipe, I used the plain white ones, which was first washed & rinsed prior to boiling them in water till translucent and rinsed again under cold running water. They thickened the mango smoothie slightly and better served chilled than at room temperature.
2 very ripe mangoes
2 oz white sago
2 cups water
1/2 cup cream1/2 cup syrup (boiled sugar & water)
3 slices of kiwi fruit for garnish
1)Peel the skin of the mangoes, cut 1/2 from one and cut into chunky cubes for garnish. Coarsely cut the remaining mangoes and put in blender and puree to thick consistency.
2)Rinse the sago and put it into a pot with 2 cups of water and bring to slow boil for 10 mins, till they turn translucent. Remove from heat and rinse under running cold water and let the water drain,
3)Add the syrup water into the mango puree and stir to combine. Stir in the cream next and add in the sago last. Distribute evenly into the mango mixture.
4)Pour into 3 stout glasses and garnish each with mango cubes and kiwi slice. Chill for at least 1 hour before serving.
Makes : 3 glasses