Mango Sago Dessert
Milk - 2 cup.
Stir & let it boil.
Sugar - 1/2 cup.
Custard Powder - 1 tsp
Milk - 2 tbsp.
Mix Well.
Add cornflour mixture.
Mix.
Stir Continuously.
Cook & Reduce it to 1 cup.
Cool Down Completely.
Boil 4 cup water.
Sago/Tapioca Pearl - 1/4 cup.
Stir Occasionally.
Cook until transparent.
Strain & Rinse with cold water.
Basil Seed/Sabja seed - 1 tbsp.
Water- 1/2 cup.
Soak for 5-10 minutes.
Chilled Milk.
Mango- 1/2 cup.
Blend Smooth.
Pour in a bowl.
Sago/Tapioca Pearl.
Soaked Basil Seed.
Mango- 1/2 cup.
Almond- 1 tbsp.
Cashew- 1 tbsp.
Pistachio- 1 tbsp.
Mix Well.
Keep in fridge for 1 hour.
Serve Chilled.
Garnish with chopped mango & nuts.