Indulge in the tropical sweetness of Strawberry Mango Sago, a creamy dessert that tantalizes your taste buds with vibrant fruits and coconut jelly.

Scale

2 cups milk

2 tbsp strawberry custard powder or blend ½ cup fresh strawberries + 2 tbsp cornstarch

2–3 tbsp sugar

1 cup coconut water

1 tsp agar-agar powder

1 tbsp sugar

½ cup strawberries finely chopped

1 large mango diced into cubes

1 cup coconut jelly cut into cubes

1 cup strawberry custard chilled and cubed

¼ cup gond katira soaked until translucent

½ cup cooked sago pearls

½ cup milk

¼ cup condensed milk

1 cup ice cubes

In a saucepan, heat the milk and whisk in the strawberry custard powder until thickened. Stir in sugar and set aside to cool.
For the coconut jelly, combine coconut water, agar-agar, and sugar in a pot. Bring to a boil, then pour into a mold and let it set in the fridge.
Once the jelly is set, cut it into cubes. Prepare the sago pearls according to package instructions.
In a serving dish, layer the ingredients: start with chopped strawberries, then add diced mango, coconut jelly cubes, and the chilled strawberry custard.
Sprinkle the soaked gond katira and cooked sago pearls. Drizzle with milk and condensed milk for creaminess and sweetness.
Top with ice cubes for a refreshing finish. Serve chilled and enjoy your tropical dessert!

Feel free to customize sweetness and use alternative milks for dietary preferences.

Keywords: Strawberry Mango Sago, tropical dessert, creamy dessert, coconut jelly, sago pearls