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Mango Coconut Cardamom Sago Creamy Souffle Delight

May-23-2017
Neetu Suri
20 minutes
Prep Time
35 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Mango Coconut Cardamom Sago Creamy Souffle Delight RECIPE

A beautiful Creamy delight that you can relish even during the fasting time. Extremely easy and different way to keep you going during fast.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Simmering
  • Whisking
  • Blending
  • Boiling
  • Chilling
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 2

  1. 1 Full Ripe Mango (pureed)
  2. 1 Full Ripe Mango (Diced cubes)
  3. 1 Full Ripe Mango (Sliced and striped for flower)
  4. 1/2 cup Sago Sabudana (washed, soaked for 4 hours and rested for 1 hour in strainer)
  5. 1 cup normal milk or coconut milk
  6. 2 green cardamom
  7. 1/4th tsp Cinnamon powder
  8. 6 tbsp Sugar or as per taste
  9. 200 ml cream whipped into soft peak
  10. 1/4th Coconut scrapped
  11. 5-6 Almonds sliced
  12. 10-12 Soaked raisins

Instructions

  1. Wash Sago/Sabudana 3 to 4 times and then soak in 1 cup water for 3 hrs. Drain and leave it in the strainer for 1 hour.
  2. In a pan, pour coconut or normal milk 1 cup, add whole Cardamon and cinnamon powder, sugar and bring to boil
  3. Add Sabudana and mix it softly. Let it cook while stirring in between for 3 to 4 min.
  4. Cool it and chill in refrigerator.
  5. It will thicken itself.
  6. Take a Maison Jar and start laying 4 layers
  7. Bottom layer is Mango pulp : Simply blend Mango slices in blender, don't make it too runny. Pour it in bottom of maison jar. Take out 3 tbsp pulp aside for 4th layer later. Chill it for 5 min.
  8. 2nd from bottom layer is Sabudana/Sago cooked. Scoop it on top of the mango pulp layer.
  9. The 3rd layer from bottom is just mango cubes diced. Spread it evenly onto the 2nd Sabudana layer.
  10. 4 th layer is made of whipped cream with little sugar. Once peak forms, ADD Mango PULP that we had kept aside while prepping the first layer. Cut and fold, fill a piping bag and pipe or spread with spoon on 3rd Mango cube layer.
  11. Then sprinkle Coconut and almonds shreds, raisins
  12. Top it up with Mango flower made with Mango slices/stripes.
  13. Serve chilled.

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