Rice Cooker Mango Coconut Sago

It’s THE dessert of the summer… made the easy, lazy way - in your rice cooker! This mango coconut sago will definitely keep you cool for the summer!

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Ingredients:

• 2 large mangoes

• 4 blood oranges

• 1 1/2 cups of sago (the mini ones!)

• Hot water that’s at least 200 deg F

• 1 can of coconut milk

Equipments:

• Rice cooker (with time settings)

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Instructions:

1. Pour sago into rice cooker and add enough hot water to reach the line 4 marking in the rice cooker

2. Set time to 25 minutes and cook on high

3. While it cooks, cube up one of your mangoes, puree one of your mangoes, and chop up the pulp of blood oranges finely

4. Once finished, wait another 5 minutes to cook on residual heat

5. Remove sago with a strainer and run through cold water to cool

6. Place sago back into the rice cooker

7. Add cubed mangoes, mango puree, blood orange pulp, and coconut milk into the rice cooker

8. Mix well and add some ice to cool more if serving immediately

9. If not serving immediately, refrigerate for 1 - 2 hours before consumption