Chilled Mango Dessert with Sago and Grass Jelly

Besides tong sui (sweet dessert soups), this is one of my favourite dessert (Hong Kong and Taiwanese desserts are all the rage now isnt it). I used the golden lily variety of mangoes simply because there are an abundance of it everywhere, but any other variety would suffice.

The commercial recipes mix diluted mango juice with either condensed milk, coconut cream or plain cream, but I have a healthier alternative - yogurt :) Simply puree the mango flesh with yogurt and you get the same gooey, creamy consistency, but tastes so much better and lighter. 

Chilled Mango Dessert With Sago and Grass Jelly

 

• 2 large, ripe mangoes, chilled and peeled
• 3 tbsp mango juice (I use Peel Fresh tropical mango juice)
• 3 tbsp mango yogurt (I use Nestle)
• 2 tbsp grass jelly, cubed
• 1 tsp sago, cooked 

 

1. Cut the flesh of the first mango into cubes and put into two dessert bowls. Arrange the cubes in a small mound.

2. Cut the flesh of the second mango and put all into a blender. Add the mango juice and yogurt and whizz for a few seconds until it becomes a smooth puree. Pour into the dessert bowls.

3. Top with the grass jelly cubes and sago, and serve immediately.