Healthy Low-Fat Mango Yogurt Sago Dessert
After the Spring Equinox, the temperature keeps rising. Take advantage of the weekend to make a delicious mango yogurt sago dessert.
Ingredients
Steps
Add 2 liters of water to the amber pot.
30g of sago.
One mango, cut into pieces for later use.
Bring water to boil, then add the sago.
Boil on high heat for 15 minutes, turn off the heat, and let it soak with the lid on for 15 minutes. ~ Because there's plenty of water, stirring midway is not necessary.
Take it out and rinse 2-3 times with cold water. You may notice some small white hard cores in the sago.
Clean the amber pot and bring 1 liter of water to a boil again. Add the sago.
Cook for 10 minutes, turn off the heat, and leave the lid on for another 20 minutes.
Take the sago out and rinse briefly with cold water.
Once all the sago becomes transparent, take it out and drain. It’s ready to serve.
Prepare the yogurt.
Add the sago.
Add mango pieces.
Chill it for a while, making it more suitable for summer.
With today's temperature at 22°C, the little one couldn't wait any longer ( •̀∀•́ )
Sago comes in small, medium, and large sizes. This recipe uses medium-sized sago. If you opt for small-sized sago, cooking for 10 minutes and soaking for 15 minutes is sufficient, skipping step 6. This ensures that the sago won't overcook.