Mango sago with milk
Peak-season mango blended into low-fat milk with sago pearls and served chilled — sweet from the fruit, refreshing and not too rich.
- 35 min
- Serves 4
- Boil
- Easy
Why it suits you: A balanced constitution needs no special restrictions, just moderation. Grain in Ear is peak mango season, and with sago and low-fat milk the sweetness comes mostly from the fruit — less sugar, more freshness. A bowl in the afternoon cools you down and quenches thirst.
Method
Prep 15 min · Cook 20 min- 1Bring the water to the boil, add the sago and cook over medium heat for 10 minutes, stirring. Turn off the heat and cover for 10 minutes until clear, then rinse in cold water and drain.
- 2Dice one mango and set aside. Peel and stone the other and blend with the milk, adding a little honey to taste.
- 3Divide the sago between bowls, pour over the mango milk, top with diced mango and chill for 30 minutes before eating.
Cautions
- Mango can trigger allergies, so go easy if you have sensitive skin or eczema; don't eat too much cold food at once.
Chef's tips
- Turn off the heat while the sago still has tiny white centres — the residual heat turns them clear. Choose ripe, fragrant mangoes.
The TCM view
Mango is sweet, sour and cool, settling the stomach and quenching thirst. Sago is sweet and warm, strengthening the spleen and lungs. Milk is sweet and neutral, tonifying depletion, benefiting the lungs and stomach and moistening the bowels. Cool and warm balance each other, generating fluids and settling the stomach without chilling the spleen.
