Créé avec l’IA
Creamy Avocado Sago with Mango Jelly
35 min 427 kcal par portion Facile
Ingrédients
4 Portions
- Dry sago pearls120 g
- Whole milk600 ml
- Avocado flesh300 g
- Prepared mango jelly300 g
- Granulated sugar60 g
- Vanilla extract5 ml
- Water2000 ml
Instructions
- 1
Bring 2000 ml of water to a rolling boil in a large saucepan.
- 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
Turn off the heat, cover the saucepan, and let the sago stand for 10 minutes or until the pearls are fully translucent.
- 4
Drain the cooked sago through a fine-mesh strainer and rinse thoroughly under cold running water. Set aside to drain and cool.
- 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
Place the avocado flesh and approximately half of the cooled sweetened milk in a blender. Blend until completely smooth and creamy.
- 7
Transfer the avocado mixture to a large bowl. Stir in the remaining sweetened milk, followed by the drained sago pearls.
- 8
Cut the prepared mango jelly into small cubes and gently fold most of them into the avocado-sago mixture, reserving some for garnish.
