• Prep Time 15 minutes
  • Cook Time 5 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Sago:
  • 80g sago, soaked
  • 1L water
  • Mango Filling:
  • 300g fresh mango, peeled and cubed
  • 150g ice cubes
  • 150g Anchor UHT Full Cream Milk
  • 150g Anchor UHT Extra Yield Cooking Cream
  • 25g sugar
  • A pinch of salt
  • To serve:
  • 200g fresh mango cube
  • pomelo or grapefruit pulp
  • mint leaf


    To prepare sago:
  1. Rinse sago and soak with enough water for 10mins.
  2. Bring 1L water to boil, add in soaked sago and boil for 3-4minutes. Put a lid on and turn off heat, let it sit for 10mins.
  3. Strain sago and soaked in cold water. Remove sago from water when cooled. Set aside until needed.
  4. To make mango filling:
  5. Put everything in blender and blend until smooth. Adjust sweetness accordingly (depend on mango's sweetness) *you might need to blend 2 times, depending on blender size.
  6. Stir in sago to mango filling until evenly distributed.
  7. To serve:
  8. Prepare 4 bowls and portion mango sago filling.
  9. Top it with mango cubes, pomelo or grapefruit pulps, garnish with some mint leaf.

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