Mango Sago’t Gulaman or Mango Sago (Tapioca) Jelly is a refreshing tropical dessert salad that many Filipinos love!
Here is a nice and fruity dessert which you can make for your family during the weekends and for special occasions or large gatherings.
It has the health benefits of the mango and it is also sweet and refreshing and is a sure hit after a nice and hearty dinner. Continue to read the recipe article below to learn how to make this super tasty Mango Sago’t Gulaman!
What is Mango Sago’t Gulaman?
This is a dessert trending nowadays among many Filipinos. It is a jelly dessert made out of mango, partnered with a thick and sweet cream that is sure to refresh your taste buds.
Along with the mango jelly are additional ingredients such as the sago or what is called tapioca pearls, and some fresh mango, to make things more satisfying in every spoonful.
How to Make Mango Sago’t Gulaman?
The mango sago’t gulaman is easy as pie. To start, there are three main steps that you need to think about when making this delightful dessert, as stated in the recipe.
First thing you need to do is to make the mango jelly, and this is done by mixing the mango-flavored agar-agar with water, along with some sugar.
Second thing is to make the sago or tapioca pearls, which is pretty straightforward.
The last thing is to combine all the other ingredients, for sweetener and a creamy texture, like the condensed milk, cream, and ripe mango sliced into cubes. And that is pretty much it, all that’s left to do is to chill it in the refrigerator and it is good to go.
A general tip when it comes to making the jelly cubes and you plan to use gelatin instead of agar-agar, you need to keep in mind that it will take at least a couple of hours for it to be fully done because you are going to have to let the mixture chill and solidify into a jelly first before you can slice it into cubes so make sure that you have enough time to prepare.
Mango Agar-agar or Mango Gelatin
When deciding on how to make the jelly mango, there are usually two types of ingredients you can use. What we are going to use her in this recipe is the agar-agar or the gulaman powder. The other ingredient is the gelatin powder.
It is recommended that you use the gulaman or the agar-agar for this recipe, especially if you’re a vegan or a vegetarian. This is because the agar-agar powder is made using plant-based ingredients, such as seaweeds. Gelatin, on the other hand, is made out of animal collagens and bones.
So if you’re strict when it comes to your diet, you should consider what type of ingredient you will use.
The good thing about using agar-agar is that it can be set even at room temperature, and it can be ready faster than the gelatin. So it is advisable to use this as a substitute if you don’t have enough time to prepare the mango gulaman.
Just remember to dissolve the agar-agar first in water before bringing it to a boil so it can properly set.
Notes on Ingredients
To make things easier and straightforward for this recipe, it is recommended to use mango flavored agar-agar or mango flavored gelatin.
But if you want to have a fresher taste for the mango sago’t gulaman, you can use fresh and ripe mango and turn it into a puree using a blender or a food processor, then just mix it with an unflavored agar-agar or gelatin. Just remember to add sugar if you want it to be a bit sweeter.
For a quick reference about this recipe, see the recipe table below:
Mango Sago't Gulaman Recipe
- Cooking Pot
Mango Jelly Ingredients:
- 2 tbsp mango-flavored agar-agar, or gelatin
- 4 tbsp sugar
- 5 cups water, or as needed
- 2 cups mini sago, (tapioca pearls)
- 4 cups water, or as needed
- 1 cup all-purpose cream
- 1 can condensed milk
- 3 pcs ripe mango, cut into cubes
- In a cooking pot, pour-in the water and bring to a boil.
- Add-in the mini sago. Cook while stirring continuously until translucent. Set aside.
- In the same pot or separate cooking pot, pour-in water, sugar, and agar-agar. Bring to a boil while stirring continuously until agar-agar is dissolved.
- Transfer the mixture into a rectangular mold. Chill in the refrigerator for 4 hours or overnight.
- Slice the jelly into 1-inch cubes. Set aside.
- In a big bowl, pour-in the all-purpose cream, and condensed milk. Mix until well-incorporated.
- Add-in the mango cubes, mango jelly, and the sago. Let it chill.
- Transfer to a serving bowl or serving glasses. Serve and enjoy!
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