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Make Souvenaid a part of your everyday

Mango Jackfruit Sago
  Makes 1 serving

INGREDIENTS

  • 1/2 whole (60g) mango
  • 1 seed (25g) jackfruit
  • 1 Tbsp (10g) sago
  • 1/2 bottle Souvenaid Vanilla

 

METHOD

  1. Boil a small pot water and cook the sago until it is transluscent.
  2. Drain the water and rinse the cooked sago under running water. Set aside in a bowl.
  3. Blend mango and jackfruit (flesh only) with Souvenaid.
  4. Pour this blened mixture into the bowl and stir well until the sago is mixed evenly.
  5. Chill and serve.

  CHEF'S TIPS

Top with diced mango or use a melon baller to ball the mango. You may also cut a small piece of the jack fruit into thin strips and garnish it. This dish can also be served at room temperature. For other variation, you may use rockmelon instead of mango.

Energy
150 kcal

Carbs
29g

Prot
2.4g

Total Fat
3.0g

Sat Fat
1.0g

Fibre
1.6g

Sodium
2mg

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