Hello Steemians! How are you all today? It's a cold Tuesday today and I'm prepping something for our family dessert. It's called Mango Sago.
We Filipinos love our mangoes, ripe or raw, it's a winner. Whether you've ripe mangoes before or after a meal, it's great, an appetizer and a dessert. Raw mangoes are also best served with some fermented fish paste or bagoong. It can both serve as your appetizer or even a snack.
Since we are a very lucky country, we get to enjoy the bountiful harvest of our dear farmers. Like these mangoes, they are available whole year round. And the sweetness, oh my! I wouldn't tell. You must visit to really taste it yourself.
So while I bought these mangoes myself in the market, one Korean lady approached me. Trying to converse, like she's asking how to choose among these mangoes. So I teach her my way. First is to check the mangoes whether they have bruises. Second is to choose those with natural brown marks, not the pretty ones. Then, you have to use your nose. Smell the mangoes. If it smells sweet, then it is sweet. She smiled and thanked me for my tips.
So these are my ingredients in preparing this dessert:
2 cups sago (these are pearl balls from our palm trees)
1/2 kilo ripe mangoes
a piece of calamansi
1 tsp vanilla
1 can condensed milk
1 can evaporated milk
1 can all-purpose cream
How to prepare:
Wash and boil your sago for 30-45 minutes in 4 cups of water. Constantly stir it until it becomes transparent.
In a bowl, add 1 tsp vanilla to your sago.
Use a glass to scoop out mango flesh. This is the easiest way.
Slice your mango into wedges.
Add mango slices, evaporated milk, condensed milk and all-purpose creamer to your sago. Squeeze a piece of calamansi. Do not include the seeds.
Refrigerate an hour or two and serve.
