What is Mango Sago?
Mango Sago is a dessert popular throughout China, Japan and Southeast Asia. It is basically a chilled mango pudding that obtains a texture from adding pearls saga. There are many variations of mango sago, but all include pieces of mature mango, pearl saga and some cream reagent, often coconut milk or sweetened condensed milk. This pudding is relatively easy to make at home, but is popular in restaurants and food stalls, both in Asia and outside Asia.
The main difference between mango and ordinary mango pudding is the presence of a sago pearl. Sago is a starch derived from the stem of the saga palm. In its natural form, this starch is highly toxic to humans, but when it is properly treated, toxins can be removed and fibers are safely consumed. The saga pearls are processed, cooked palm fibers that resemble small white clear beads or pearls. They are commonly used in sweet and salty food.
SAGO PALMS are the natives of Japan but grows with relAtive success in most warm climate. The starch interior is common in Chinese, Indonesia and the Philippines. Mango is also in most of these places as well. Mango Sago is the marriage of these two naturally derived ingredients.
Most mango sago products begin with coarsely chopped mango, which is mixed with sugar and condensed milk or coconut milk to form a strong cream. The cream can be thinned with mango juice, milk or even water depending on the taste. The chefs usually cool the mixture just after mixing.
Meanwhile, cooks are preparing the saga pearls. Most commercially prepared pearls are packed when it is dehydrated. It must be soaked in water before use and rinsed with excess starch. Chefs usually add prepared pearls to the chilled pudding just before serving. Pieces of fresh mango or bite tropical fruits are common ornaments.
Mango saGo is one of the more flexible fruit desserts of Southeast Asia. It is easy to change the basic recipe to suit individual tastes and preferences. Sweetness, texture and overall consistency can easily be manipulated by changing the folders. The taste can also be changed by adding vanilla beans, cinnamon or coin leaves to name at least some.
Cooking with mango is an easy option in all parts of the world, because the fruit is common enough to be regularly supplied and supplied on most of the main markets. The same is not always true for SAGO. Outside Asia, it may be difficult to find pearls.
Some western chefs who want to re -create the basic rendition of mango Sago sometimes replace Tapioca pearls. The appearance is similar and taste, although it is significantly different, is still comparable. Tapioca gives the pudding a texture that must be more than just sweetened mango puree.