Mango Sago Recipe(Mango Tapioca Pearls Pudding Recipe)-Mango Dessert Recipes

Mango sago / mango tapioca pearls is a refreshing Chinese (Hong kong) dessert that is usually served during summer season. For this mango with sago recipe, ripe mangoes are cut into cubes & then mixed with mango puree, milk or condensed milk, sugar along with cooked tapioca pearls/sago & coconut milk. It can be made using condensed milk, evaporated milk or just coconut milk. In my house, both Sendhil and Raksha are not big fans of Mango sago (tapioca pearls). So if I try this recipe, I would be the only person to eat it. Lazy me, never attempted this dish saying all these fake reasons.

 At last I made up my mind & tried it yesterday just for blogging purpose. It came out really well & lip-smackingly good. I finished the entire bowl in minutes. When I was googling this recipe, I came across some interesting variations like Mango sago filipano, Pomelo Mango sago, Mango sago gulaman etc. 

In all these recipes, cooking procedure is almost the same. But there are few changes in Ingredients.

In Mango sago filipano style, evaporated milk is used whereas in Mango sago pomelo pudding,a citrus based fruit-Pomelo is used for garnishing. Here I have shared a generalised Indian version of Mango sago.I used condensed milk in this recipe. I should use evaporated milk to cut down the calories and try it very soon. Whatever be the name & ingredients,the final output would be just awesome! Even a beginner can prepare this recipe easily. It never fails. You can try this dessert for small parties and gatherings. It would be a winner for sure. Lets see how to make this mango sago pudding recipe with step by step pictures.

Mango sago recipe

Mango sago-A refreshing summer pudding recipe using mango & cooked tapicoa pearls

Cuisine: Indian

Category: Sweet

Serves: 2

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

1 cup - 250ml Fully Ripe Mango - 1 no ( Big) Big Sago/Javvarisi – 1/4 cup Condensed milk –1/4 cup Boiled milk - 1/4 cup +2 tbsp ( at room temp) Sugar – 1-2 tsp ( optional, I dint add)  Water - as needed ( to cook sago)

HOW TO MAKE MANGO SAGO - METHOD

Wash and soak the sago pearls in water for 30 minutes. Add water just to cover the sago and not more than that because sago will become mushy while cooking. Now cook the sago in 2-3 cups of water for 10-15 minutes until its cooked transparent without white dots. (To cook sago without becoming mushy, follow this tip: Cook sago until its cooked 95% with very less white dots. Switch off the stove and cover the bowl with a lid for 10 minutes. Sago will get cooked itself in the heat of water.). Drain the excess water and wash the sago in tap water. This step helps to remove the excess starch content and sago will look big & blossomed. Here I cooked sago in microwave high power (800w) for 12 minutes stirring at every 3 minute intervals . I removed the bowl when there are some white dots and kept the bowl covered for 10 minutes. It got cooked perfectly. Then I washed it under running water. Timings may vary based on the power of microwave. So keep an eye. Wash and peel the skin of mango. Cut a slice from it and chop into small pieces for garnishing. Keep aside. Take the remaining mango in a mixie jar. Add condensed milk and boiled milk at room temperature. Grind it to a smooth paste. Add this paste to the cooked sago pearls. Mix well. Check for sweetness and add sugar if needed. Mix well, cover it. Refrigerate it for sometime and serve chill. It will thicken as time proceeds. So add milk just before serving to adjust the consistency. Check for sweetness, add sugar if needed. Mix well and serve. Enjoy !

Note

Add evaporated milk in place of condensed milk. You  can also add few tbsp of thick coconut milk. Add sugar only if needed. It depends on the sweetness of mango. Alphonso mangoes taste the best. Never use hot milk. It will curdle the pudding. So milk should be cold or at room temperature. This pudding thickens as time proceeds. So add milk to adjust its consistency.

Enjoy this creamy, yummy mango sago pudding.Tastes awesomeee !!

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Aam Ka Panna Recipe-Raw Mango Drink-Summer Recipes

 

Aam Panna @Aam ka panna is one of the most popular Summer drinks of North India.It is made using the pulp of cooked Raw mangoes(Kacha Mango) blended with jaggery or sugar along with some spices.It is considered to be the best,healthy beverage/drink to beat Indian summer heat.As green mangoes are rich in source of oxalic acid,Citric acid and malic acid,it is used to treat Gastro intestinal disorders.It is also a good source of Vitamin C,B1,B2.So it is used as a tonic to increase the resistance against tuberculosis,anaemia,Cholera and dysentry.I wanted to start my summer recipes with mangoes.To begin with,i tried this drink today for the first time after referring few recipes from various websites.I came across different versions using smoked raw mangoes and steamed raw mangoes.Some recipes are with sugar & some called for Jaggery.I followed a recipe based on my convenience & family likings.Whatever be the method,making aam panna is so easy and tastes great too.I felt its taste was too close to our South Indian Panagam recipe which we make for Rama Navami.Myself and Sendhil enjoyed a glass of it and we loved it a lot.You can prepare this juice in minutes if u have the panna concentrate ready in hand.Lets see how to prepare this flavorful,popular North Indian drink-Aam Ka Panna/Raw Mango juice recipe.

Check out my other Mango recipes here!

Aam panna recipe

Aam panna recipe/Raw mango drink- Healthy North Indian beverage using raw mangoes

Cuisine: Indian

Category: Drinks

Serves: 1.5 cups

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw mango - 2 nos (small round ones, I used one long variety) Jaggery - 1 cup ( heaped) ( Pulp & jaggery ratio is 1:2) Cardamom - 2 nos Black salt - 1/2 tsp Roasted cumin powder - 1/2 tsp Pepper corns – 1/4 tsp Mint leaves – few ( to garnish)

METHOD

Method – 1 : Wash and steam cook the mangoes in a pressure cooker or idli pot.Once its cooked,peel the skin and squeeze the pulp.Take in a plate and keep aside.( I got 1/2 cup of pulp) Method – 2 :Alternatively,u can burn the mangoes over direct flame till it turns like a charcoal.Cook in medium flame and turn it every now and then.Remove when the mango is cooked completely.Discard the burnt skin and take out the pulp.Keep it ready.U can follow this method if u want smoky flavor in the drink.I followed First method as we don’t like smoky flavor in our food. After taking the pulp from the mangoes,measure it in a cup.Take grated jaggery that is twice the measure of mango pulp.In my case,i got 1/2 cup(heaped) of pulp.So i used 1 cup (heaped) of grated jaggery. In a mixie jar,take the pepper corns,roasted cumin powder,Black salt and cardamom seeds.Powder it nicely.To this powder,add jaggery and pulse it twice. Lastly add the mango pulp and grind it well to make a smooth paste.No need to add water.Aam panna concentrate is ready. Remove the paste using a clean spoon and store in a bottle. To make this drink,take 2 tbsp of concentrate and mix in a cup of water(200ml).Check the taste and add more paste or water based on your taste.Enjoy adding few ice cubes and mint leaves.

Note

Follow method 1 or 2 based on ur liking. The ratio of mango pulp and jaggery should be 1:2 You can also use sugar instead of jaggery. Black salt gives a nice flavor to this drink.so don’t skip it.

Enjoy this flavorful,refreshing drink and beat the heat !

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ROSE MILK RECIPE-SUMMER DRINKS RECIPES

Rose milk is the easiest summer drink recipe which can be made in few minutes if u have cold milk in hand.When i was a kid, i loved rose milk kuchi ice(popsicle) more than this drink.I used to buy in Tirunelveli whenever i go for summer vacation.Soon i’ll post that version here.U can find Rose Milk in almost all the juice shops in Tamil nadu.Last week i went to Nellai and i happened to see rose milk served in a road side juice shop in a plastic cup.Immediately,i was tempted to try at home beacuse this is my family favourite.My MIL loves it a lot.She usually have this drink during summer in the evening instead of coffee/tea.Nowadays i make this for all my guests too.Sendhil usually says Rose milk tastes great only when sugar is on higher side.So i add little more.When served chilled,it tastes great.I wanted to make home made rose syrup but i din’t have proper ingredients in hand.So i went with bakers rose milk mix.Recently my friend Shalini shared rose milk shake recipe with rooh afza.I’ll try & share here soon.

Rose milk recipe

Rose milk recipe for summer – Easiest drink with a great flavour of rose! 

Cuisine: Indian

Category: Drinks

Serves: Serves 4

Prep time: 180 Minutes

Cook time: 10 Minutes

Total time: 190 Minutes

INGREDIENTS

Milk – 2.5 cups Rose milk essence - few drops Sugar – 4-6 tsp  ( add 4 tsp for mild sweet) Ice cubes - optional

METHOD

Boil milk,add sugar ,mix well and set aside to cool.Refrigerate or freeze it for an hour for quicker cooling. After it comes to room temperature,add few drops of rose essence mix as per the flavour & color u require.Mix well. Filter it to remove the skin of the milk (paal aadai) and refrigerate again for 1- 2 hours to serve chilled or add ice cubes and serve immediately.

Note

Adjust the quantity of rose essence & sugar as per ur taste.I usually add more sugar & more essence as i love dark color. Tastes best only when serve chilled. Always filter the rose milk otherwise u may get paalaadai  while drinking which many people won’t like..

Serve chilled with or without ice cubes as u wish ! Enjoy !

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NEERAGARAM | PAZHAYA SADAM RECIPE - SUMMER RECIPES

நீராகாரம், பழைய சாதம்

When I was thinking to post a traditional, healthy and easy coolant recipe for summer, pazhayathu aka pazhaya sadam with neeragarm recipe striked my mind. All you need is just a cup of leftover rice to make this healthy dish. I am a big fan of this recipe. My MIL makes it super tasty and flavourful adding curry leaves, small onions, more milagai, pickle and vathakuzhambu. This combination made me taste this.

Before marriage, my mom had tried several times to make me eat but I never touched it and scolded my mom like anything. But after knowing its health benefits & taste, now I feel very bad about my behaviour towards my mom. 

My mom used to tell me when she was pregnant, she used to drink a big sombu full of neeragam for breakfast and told this is the best coolant to supress body heat compared to buttermilk and tender coconut. Yes, I do agree.

As soon as you drink this, you feel your tummy chilled and it keeps you cool the whole day. Usually farmers and ladies who work in fields used to have this for breakfast to keep them active and energetic to work under the sun. I heard neeragaram has vitamin b12 which is not found in fruits and vegetables.

So lets make use of this simple and effective body coolant for this summer. Do try it friends..

Neeragaram with pazhaya sadam recipe

Pazhaya sadam & Neeragaram recipe for summer !

Cuisine: Indian

Category: Breakfast

Serves: 1

Prep time: 8 HOURS

Cook time: 10 Minutes

Total time: 8 hours 10 minutes

INGREDIENTS

Leftover rice - 1 cup Water - as needed Curd or thick buttermilk- 1/2 cup Salt - as required Small onions - few Mor milagai - to taste Green chillies - 1 no Curry leaves - few Pickle or vathakuzhambu - to taste Raw mango pieces - to taste (optional)

HOW TO MAKE PAZHAYA SADAM RECIPE - METHOD

Take the leftover rice in a bowl or mudpot. I kept in the cooker itself. Add sufficient water to immerse the rice. Add few pinched curry leaves (optional). Mix well, crush the rice and keep it closed over night. The next morning, before breakfast, take the cooker, add the required curd or thick buttermilk, salt and mix it well. Strain the water and drink separately. Enjoy the rice with mor milagai or green chillies and small onions. My MIL mixes pickle, raw mango pieces and left over sambar or vathakuzhambu. It enhances the taste very well.

Note

During summer season, we add raw mango pieces while eating the rice. It gives a nice tangy taste. Adding curry leaves and little curd gives a nice flavour. But add little curd. Too much curd spoils the rice. Don't forget to add salt.

Tastes yummy with small onions and chillies !

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WATERMELON JUICE RECIPE|SUMMER DRINKS

Watermelon juice is an effective thirst quencher and coolant to beat the summer heat with amazing health benefits.Though i know this very well,I have never bought this fruit as i had an aversion from my childhood.But now,being a food blogger,i love to try and taste recipes with all vegetables or fruits.So this year i bought watermelon for the first time and prepared this juice.Its basically a low calorie drink but its filling and keeps us energetic & active for hours.Its always good to eat a fruit as it is instead of making juice adding sugar and other sweeteners.We too like that way.But for blogging purpose,i made this simple juice recipe .Soon i’ll post an easy salad for summer with watermelon.

Watermelon juice recipe

Watermelon juice recipe to beat the summer heat !

Cuisine: Indian

Category: Juices

Serves: 2-3 cups

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Watermelon - 1/2 no (medium size) Ice cubes – as needed Sugar or honey - as needed (optional) Pepper powder or chat masala pwd – a pinch

METHOD

Cut the watermelon into slices and remove the seeds.Cut into small cubes and grind it along with sugar or honey if desired.I din’t use sugar as my watermelon itself was very sweet.Add a pinch of chat masala or pepper powder if u wish.Strain the juice and enjoy adding ice cubes!! Enjoy !

Note

Its always better to have this fruit as it is.Some kids don’t like to eat.So u can make this juice and try.. Consume the juice immediately after u grind. Addition of chat masala or pepper powder is completely optional. I have seen some recipes adding mint leaves,lemon juice and ginger along with watermelon.Do try for variation if u like that flavor.

Serve chilled and fresh ! Enjoy !!

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MUSK MELON JUICE RECIPE|KIRNI PAZHAM JUICE-SUMMER DRINKS

 

Musk melon also known as Cantaloupe/Honey dew/Mash melon in English, Kirni pazham/ muzham pazham in Tamil, Kekkarikke Hannu in Kannada and Kharbooja in Telugu and Hindi. It is low in calories and a best summer drink.
Last year I posted musk melon @ Cantaloupe juice recipe from my Mil’s hands.This year, I tried on my own. Here in Bangalore,we get orange colored musk melon. I love that color a lot. As summer is almost in peak, we really feel like having a fresh fruit or juice/ice creams in the noon. So I am trying   lot of juice recipes and planning to share them in my space.

To start with, musk melon is one of the best coolants for summer and a great thirst quencher too. Its health benefits are innumerable. The biggest advantage is that it is low in calories, low in saturated Fat and very low in Cholesterol. It is also a good source of Dietary Fiber, Niacin, Vitamin B6 and Folate and a very good source of Vitamin A, Vitamin C and Potassium. It is good for asthma, diabetes, arthritis, High BP, heart disease and heat strokes. But the only bad thing is that a large portion of the calories in this food come from sugars. So its better to add less sugar while you make the juice to cut down calories. If you feel the sweetness of muzham pazham is sufficient enough, you can completely skip adding sugar OR replace with jaggery / honey. Do try this yummy & healthy summer drink recipe. U’ll feel refreshing ..

Musk melon juice recipe

Musk melon/Cantaloupe/Kirni pazham juice recipe - Summer special drinks

Cuisine: Indian

Category: Drinks

Serves: 4 cups

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Musk melon - 1 no (medium) Sugar or jaggery or honey - 1 tbsp (optional) Lemon juice - few drops (optional) Water- as needed Ice cubes - optional

METHOD

Wash and cut the musk melon into two halves. Scoop the seeds out. Remove the pulp using a ladle. Take them in  a mixie jar, add sugar/ jaggery/ honey and lemon juice(if using, optional). Beat well. Check the consistency and add little water if needed. Serve in  a glass adding ice cubes. Enjoy !

Note

For variations replace water by boiled and cooled milk to make a milkshake. But add more sugar or palm jaggery. Tastes rich. If you add milk, do not add lemon juice. Use cardamom powder if needed.

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BANANA SMOOTHIE RECIPE–SUMMMER RECIPES

Its almost summer in Bangalore. We feel like having some juices/ drinks in the afternoons. So to start with Summer drinks recipes, I thought of making this easy & simple banana smoothie recipe with milk. I really din’t know the difference between a milkshake and smoothie until I tried this. After googling, I found smoothie is just a blend of fruits, honey and Milk whereas Milkshake is made by pulsing milk, sugar and ice cream with an essence or fruit. Ice cream is very important for Milk shakes.

As I din’t have ice cream in my hand, I tried smoothie.The consistency of smoothie should be thicker than milkshake. So I followed my Sharjah shake recipe to make it thick. It was very tasty and filling. We just loved it. With the smell of bananas and flavour of cinnamon, it was awesome. Do try this simple, easy to make, healthy banana smoothie. U’ll love it !

Banana Smoothie Recipe

Easy,healthy summer drink with the flavour of cinnamon

Cuisine: Indian

Category: Summer Drinks

Serves:3

Prep time: 5 Minutes

Cook time: 5 Minutes
Total time: 10 Minutes

INGREDIENTS

Banana -2 nos (long) Milk – 2 cups (frozen) Honey or sugar –2-3 tbsp Cinnamon powder - 2 pinches Vanilla essence - few drops

HOW TO MAKE BANANA SMOOTHIE - METHOD

Peel the banana and cut into thin slices. Spread in a plate and freeze it for two-three hours. Freeze the milk along with banana. I used unboiled milk. U can use boiled milk too. Now in a mixie jar, take the frozen banana slices. Crush the frozen milk and add to the jar. Add honey and essence as per ur taste. Blend it well without adding water. It will become a thick paste. Add little water if necessary to loosen it. Pour in a glass and serve chilled. Sprinkle some cinnamon powder , mix well and drink.

Note

For variations,use sugar instead of honey. U can also use a tbsp of drinking chocolate powder to get chocolate flavour. If you don’t want to use frozen milk, use ice cubes along with milk while blending. It will be too cold when u drink immediately. So you can make it 30 minutes in advance & keep it too. Chillness would be just right when you drink. Adding cinnamon powder gives a nice flavour to smoothie.so please add.

Enjoy this smoothie along with breakfast. Its very healthy, filling too !

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