Catering
Lunar new year: mango sago
Ingredients
- 1 large ripe mango, peeled and diced
- 100g sago pearls (tapioca pearls)
- 400ml coconut milk
- 2 tablespoons sugar (adjust to taste)
- 200ml water
- Extra mango pieces for garnish
Method
- Cook the Sago Pearls: Bring a pot of water to boil.
- Add sago pearls and cook for 10-15 minutes or until they are translucent. Stir occasionally to prevent sticking.
- Once cooked, drain and rinse under cold water to stop the cooking process.
- Prepare the Mango: Blend half of the diced mango with 200ml of water to make a smooth puree.
- Make the Dessert: In a bowl, combine the mango puree, cooked sago pearls, coconut milk, and sugar. Mix well. Adjust the sweetness according to your taste by adding more or less sugar.
- Chill and Serve: Refrigerate the mixture for at least 1 hour. Serve chilled, garnished with the remaining mango pieces.
We have more recipes for Lunar New Year, and all kinds of other occasions right here on Halls Life.
Topics
- Read Next
-
LSE Bankside's Food Waste Action: 34% Reduction during Action Week
Summer salads series: Classic Caesar Salad
Summer salads series: Mango & Avocado
Summer salads series: Goat's cheese & beetroot
Summer salads series: Garden Pesto Salad
LSE Halls Catering's Journey to Greener Dining
The best video games and sports for your mental health
The Euros 2024: What you need to know
April/May 2024: Activities in London
What To Look Forward To In The Summer As An International Student?
- Popular
-
Catered halls weekly menu
Our halls guest policy
Packing essentials - student halls edition
Where can I find support?
Connecting to Wi-Fi when you arrive
How to do your Laundry: LSE and UoL Halls Edition
Lilian Knowles House accommodation tour
Banned items in your hall
Bankside House accommodation tour
Sidney Webb House accommodation tour
