Mango Sago Jelly

Ingredients

• 500 g cubed mangoes, chilled
• 1 cup cooked and sweetened black sago pearl
• 500 g jar white nata de coco, drained
• 25 g unflavoured agar jelly powder
• 4 cups mango puree
• 2 tbsp lemon juice
• 1 cup condensed milk (adjust to the sweetness you like)
• 200 ml fresh cream, whipped

Instructions

1. 1

   In a saucepan combine all Mango jelly ingredients together, bring to a slow boil then turn it off.

2. 2

   Pour contents on a heatproof rectangular container, place in the refrigerator then let the jelly set. Once jelly has set cut it into cubes.

3. 3

   In a mixing bowl, combine Mango Sago Jelly ingredients and Mango coconut jelly. Make sure all ingredients are properly drained.

4. 4

   Place whipped cream in a bowl then gently fold the condensed milk.

5. 5

   Pour the cream mixture on the Mango Sago Jelly mixture then mix well to combine.

6. 6

   Refrigerate for at least 6 hours before serving.