Easy Mango Sago Pearl Swirl
Easy Mango Sago Pearl Swirl

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, easy mango sago pearl swirl. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Easy Mango Sago Pearl Swirl is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Easy Mango Sago Pearl Swirl is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have easy mango sago pearl swirl using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Easy Mango Sago Pearl Swirl:
  1. Get 2 mangoes pulp
  2. Take 1/4 cup small tapioca pearls
  3. Take 1/2 tin condensed milk
  4. Make ready 1/4 cup sugar optional
  5. Take 2 cups water
  6. Prepare 1/2 Mango scooped
  7. Make ready 2 tbsp Roohafza or rose syrup
Instructions to make Easy Mango Sago Pearl Swirl:
  1. Soak sago pearls for 30 minutes. Bring water to a boil and add the soaked sago pearls and cook until the sago turns translucent. Take a colander and rinse the cooked sago with cold water to remove the starch. Drain well and let cool in a bowl. - Peel mangoes and cube them. Scoop out half mango and keep aside to use as a topping. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
  2. In a blender take the cubed mango pieces and add the condensed milk. Blend until smooth and thick. Take individual cups or a bowl and spoon the sago pearls into it. Drizzle the Roohafza over the sago pearls and pour the mango-milkmaid puree.
  3. Chill in the refrigerator for a couple of hours. Delicious and creamy Easy Mango Sago Pearl Pudding is ready. Before serving, decorate with the scooped mango balls and a drizzle of Roohafza. You can top with any fruit; cherries, pomegranate to add more colour.

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