Thursday, June 27, 2013

Mango sago with basil seeds

Mangoes are in my top favourite fruits of all time I was highly tempted by this recipe for Mango Sago shared by dearest friends Suphala and Vidya on one of the Facebook groups.I was so fascinated by the idea of adding basil seeds/sabza,thanks to vids ( vidya pai) who posted beautiful mango sago garnished with some basil seeds. It is popularly know as falooda seeds here in India. .It is sweet, not overly sweetened which is good. I could taste the mango flavor that added and basil seeds which makes this mango sago just out of this world.:)

The basil seeds are crunchy, not hard to chew. These Seeds are nutritious and a great source of fiber. Basil seeds (Thai basil) aid in digestion. It helps to relieve cramping, constipation, indigestion and irregular bowel movements. Relieves colds and stress . I heard that it reduces your appetite and minimizes food cravings which results in weight loss.

 Due to its jelly or gelatinous texture as it swells in water, it makes you feel full, which could help to curb your appetite if you consume it before meals.
         Yesterday i managed to get few really fragrant "Pairi " mangoes ,so I thought I'd give it a try I didn't think there was a way to improve my favourite fruit, the mango,but damn this is so so good. You NEED to try this! Trust me ^-^

Prep time: 20 minutes
Cook time: 30 minutes
  • 3 Pulpy Mangoes
  • 1/2 cup sago/ tapioca pearls
  • 1/2 Liter Full fat Milk
  • 1 cup Sugar
  • 1/2 cup Fresh cream ( optional)
  • 2 tsp Basil seeds,soaked in water and drained ( optional)

Cooking Directions

  1. Peel the mangoes and cut into cubes.Reserve one quarter of the cubed mangoes for garnishing
  2. In a blender, blend the rest of the mangoes and cream for a short while till well mixed.Add the sugar in if your mangoes aren't really sweet. In this pudding i have used Pairi variety mango which is quite famous in south india,which not only sweet but gives nice rich orange- yellowish color to my pudding.
  3. Wash and drain the sago.
  4. Place sago with 2 cups of water and sugar into a sauce pan
  5. Cook the mixture on medium-high heat till bubbles appear. Stir occasionally.
  6. When mixture bubbles, reduce to medium-low heat and continue cooking till mixture becomes relatively translucent with few white dots (uncooked sago). The mixture is relatively sticky .
  7. Cook for about 20 - 25 minutes or till mixture becomes almost translucent. I took about 20 minutes for mine to be right. Do stir occasionally to prevent the mixture from burning.
  8. When sago is cooked, stir in warm milk.Cook for another 5 minutes.
  9. Remove from heat.
  10. add in 1/2 of the fresh mango puree and blend it well . then add in the rest of the mango puree. Stir well.
  11. Scoop into bowls or individual serving bowls and allow it to cool to room temperature before chilling it for another hour in the fridge. Top with cubed mango and some soaked and drained basil seeds before serving.
If you choose to try, feel free to let me know what your experience was like.


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