Creamy Avocado Sago with Mango Jelly

Instructions

1. 1

   Bring 2000 ml of water to a rolling boil in a large saucepan.

2. 2

   Gradually add the dry sago pearls while stirring. Cook for 10–15 minutes, stirring frequently to prevent sticking, until most of the pearls are translucent with only tiny white centers.

3. 3

   Turn off the heat, cover the saucepan, and let the sago stand for 10 minutes or until the pearls are fully translucent.

4. 4

   Drain the cooked sago through a fine-mesh strainer and rinse thoroughly under cold running water. Set aside to drain and cool.

5. 5

   Combine the whole milk and granulated sugar in a saucepan. Warm over low heat, stirring until the sugar dissolves; do not boil. Remove from the heat, stir in the vanilla extract, and cool completely.

6. 6

   Place the avocado flesh and approximately half of the cooled sweetened milk in a blender. Blend until completely smooth and creamy.

7. 7

   Transfer the avocado mixture to a large bowl. Stir in the remaining sweetened milk, followed by the drained sago pearls.

8. 8

   Cut the prepared mango jelly into small cubes and gently fold most of them into the avocado-sago mixture, reserving some for garnish.

9. 9

   Cover and refrigerate for at least 1 hour. Stir gently before serving, divide among bowls or glasses, and garnish with the reserved mango jelly.