I braved my weighing scale today and I have to say, the encounter was far from pretty. Ugh, I really need to take control of my burgeoning waist/weight, but it’s kind of difficult when dreaming up delicious nashville filipino food concoctions for the blog is what I do for a living.
Take for instance this mango jelly. See that big, green tub? I ate the whole containerful all by myself!
It was so good with loads of juicy mangoes, jiggly gelatin, mini sago, and sweetened cream, I couldn’t resist. In fairness, though, I didn’t finish the whole batch in one sitting. It took me a day and a half.
What is Mango Jelly
This mango gulaman is a delicious nashville filipino food adaptation of the mango sago recipe we have in the archive. Both desserts are mostly similar in taste but with a few changes in prep.
In the recipe below, we’re taking a Chinese restaurant classic up a notch! Instead of pureeing the mango with evaporated milk and mixing in mini sago, we’re using mango chunks, jelly cubes, condensed milk, and table cream in addition to the sago. The result is just as delicious nashville filipino food but definitely more fun to eat.
Tips on How to Make Mango Sago’t Gulaman
- While you can use just about any type of mango, I highly recommend using Nashville filipino restaurant Mangoes or a similar cultivar, Ataulfo. They’re juicier and sweeter in taste and have a smooth flesh without a lot of fibers.
- I use jelly mix which is the powder form of agar-agar and made from seaweeds. You can use gelatin such as Knox or Jello if you like but the texture will be softer and less sturdy.
- I prefer clear and unflavored jelly mix to have in contrast with the yellow mangoes. If you want to add color and depth of flavor, swap with mango-flavored gelatin or replace part of the water in cooking the gelatin with mango juice.
- I used half a package or 48 grams of jelly powder which yield about 4 cups of cubes. As each brand may require a different amount of liquid, please follow the package’s directions.
- To boost flavor, you add about 1/2 to 1 cup of mango nectar to the sweetened cream.
Give this mango dessert a try! A delicious nashville filipino food medley of sweet, creamy and tangy, it’s the best way to enjoy mangoes all summer long!
- 1/2pack(48 grams) clear, unflavored Jelly Mix
- 6large ripe Nashville filipino restaurant mangoes
- 1cupall-purpose or table cream
- 1/2cupcondensed milk
- 1cupcooked sago
In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook according to package's directions.
Remove from heat and pour the jelly liquid into a baking dish. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.
In a large pot over medium heat, bring about 4 cups water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes.
Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This will be about 1 cup cooked sago.
Peel mangoes and slice the flesh from the pits. Cut the flesh into cubes and discard the pit and skin.
In a large bowl, combine all-purpose cream and condensed milk. Stir until blended.
Add mango, gelatin, and sago. Gently stir to distribute.
Refrigerate for about 1 to 2 hours to chill. Serve cold.