Better Than Ice Cream? Try This Creamy Mango Tadgola Sago!
May 6, 2026•Channel
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Video Overview
Video Details
Published2 months ago
Duration1:19
Video ID1ttnP60UpXg
Languageen
CategoryHowto & Style
PrivacyPublic
Made for KidsNo
Video TypeRegular Video
Performance Metrics
Views76.2K
Likes1.9K
Comments73
Engagement Rate2.56%
Likes per 100 views2.47
Comments per 1K views0.96
Video Tags
#mango sago recipe#tadgola dessert#summer dessert#ice apple recipes#mango sago with makhana#refreshing summer sweets#eggless mango pudding#indian fusion desserts#sago pearls recipes#healthy summer treats#mango sago pudding#chilled mango dessert#tropical fruit recipes#vegetarian desserts#easy mango recipes#how to cook sago#homemade mango sago#tadgola benefits#sabudana dessert#summer recipes
Description
Mango Sago with Tadgola Twist
Mixing mango with Tadgola is such a vibe for this heat. The ice apple adds that perfect little crunch and jelly texture to the creamy sago, and it’s actually really hydrating too. It’s one of those desserts that feels light but still hits the spot. Seriously, make a big batch because one bowl is never enough.
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Ingredients
* Ripe Mangoes: 4 (2 pureed, 2 finely cubed)
* Ice Apples (Tadgola): 4 (peeled and cubed)
* Sabudana (Sago Pearls): 1/2 cup (soaked for 2-3 hours)
* Milk: 1 liter
* Makhana : 1/2 cup
* Sugar: As per your taste
* Water: 2.5 cups (for boiling sago)
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Cooking Instructions
1. Prepare the Fruits: Peel and cut the mangoes. Puree two of them and cube the other two. Peel and cube the ice apples. Keep all the fruit in the fridge to stay chilled.
2. Cook the Sago: Bring 2.5 cups of water to a boil in a large pan. Add the soaked sabudana and cook until the pearls become transparent and float to the surface. Strain them and let them cool to room temperature.
3. Thicken the Mixture: Heat 1 liter of milk in a heavy-bottomed pan. Into that add 1/2 cup makhana powder (dry roast 1/2 cup makhana till it becomes crispy. Ones it cool down, make a fine powder in mixture- this will replace custard powder). Add the custard mixture and sugar. Cook on slow to medium flame, stirring continuously to prevent sticking, until the milk thickens enough to coat the back of a spatula.
4. Chill: Turn off the heat and let the mixture cool completely. Place it in the fridge for at least 2 hours.
5. Assemble: In a large serving bowl, combine the cooked sago, mango puree, mango cubes, and cubed ice apples. Pour the chilled custard mixture over them.
6. Serve: Mix everything gently and serve chilled.
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