You may be familiar with sago gulaman already. It is the common drink you can found everywhere in the Philippines. It is originally made of brown sugar (which gives the overall sweet taste), sago or tapioca pearls, and gulaman or gelatin. A kwek-kwek or fishball vendor (or any street food vendor) usually has this drink. However, this mango sago gulaman dessert is more than a drink. It is a dessert. It is creamier. Although the name will lead you to think that it is like that sago gulaman drink you know, it is actually different. This dessert is more of a salad, a variety of our buko or fruit salad.
Mango sago gulaman can also be compared with buko pandan dessert, except that it is, again, creamier. This is due to the combined effect of condensed milk, crema-asada, and all-purpose cream. Sago and gulaman are commonly used ingredients in Filipino desserts. Sago or tapioca pearl is starch extracted from tropical palm trees. Sago can also be obtained from cassava. Sago starch can be used as thickener in other dishes or baked to produce a product that is like a bread or pancake. Any starch can be pearled through heating and stirring of small aggregates of moist starch. The process will produce a partly gelatinized dry kernels. These kernels or balls swell, but they remain intact upon boiling. You have probably tried eating these pearls. They are chewy. Gulaman is dried agar; it is made of processed seaweed. Previously, you can have this jelly by using dehydrated agar bars. Nowadays, powder gulaman is available.
This recipe is an easy but delicious one. Combining the heavenly goodness of mango, creams, sago, and gulaman will give you an affordable yet satisfying dessert. No one will fail with mango! You can actually add other fruits if you want. But that is a different version already. Let us keep it pure and simple in this mango sago gulaman recipe. Try it and enjoy every serving!
- 2 ripe mangoes, sliced (to be crushed)
- 1 can (300ml) condensed milk
- 1 can (370ml) crema-asada
- 1 pack (250ml) all-purpose cream
- ¼ kg sago, cooked & drained
- 1 sachet mango jelly powder, cooked & diced
- 2 ripe mangoes, diced
- Put sliced mangoes into the blender. Turn on the blender until the mangoes are crushed.
- Add the condensed milk, crema-asada, and all-purpose cream. Turn on the blender until the ingredients are well-blended.
- Transfer the mixture into a big container.
- Add the sago, diced gulaman, and diced mangoes. Mix well.
- Cover and refrigerate for 1 to 2 hours.
- Serve in glasses. Top with diced mangoes if desired.
- Enjoy your mango sago gulaman dessert!
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