Fiesta Sago

Ingredients:
4 cups small sago, cooked, drained
1/2 cup condensed milk
1 cup thick coconut milk (kakang gata)
3 pcs large mangoes, scooped into balls

Glaze:
1/4 cup water
1/4 cup sugar
1 cup scooped mango bits after "balling"


Directions:
1. While hot, spoon sago on 6 to 8 muffin cups to about 2/3 full. Refrigerate for 2 hours. Combine coconut milk and condensed milk in a bowl and pour in dessert plates. Unmold sago over plates. Garnish with mango balls.
2. Osterize all ingredients for glaze. Simmer in a saucepan for 10 minutes or until slightly thick. Pour over sago.
3. If osterizer is not available, mash fruit and push through a sieve.
4. Replace mango with any fruit in season like melon.


Makes 6-8 servings.


Source: Carnation