Avocado Sago Jelly is an easy-to-make dessert that is sure to be a family favorite. Rich, creamy, and loaded with mini sago, gulaman cubes, and avocado, it is as fun to eat as it is tasty!
Mango sago jelly is one of my most popular dessert videos on Facebook and so when my cousin sent me photos of our avocado tree in Tarlac already thick with fruits, I knew I had to make an avocado version!
This creamy sweet treat is seriously the best thing you can make with avocados. Except for maybe ice cream. Or graham cake, which I will be posting next. 🙂
Not only is this avocado sago delicious, but it’s also super easy to make with simple ingredients. The hardest part of the recipe is waiting for the gelatin to set!
- Clear jelly (agar) powder-You can substitute gelatin such as Knox or Jello if you like but the texture will be softer and less sturdy.
- Granulated sugar-skip if the brand of clear jelly you use is already sweetened
- Avocados-five pieces cubed and one blended
- Lemon, lime, or calamansi juice
- Condensed milk-adjust amount according to taste
- All-purpose or heavy cream
- Sago pears-use mini or regular size
- As each brand may require a different amount of liquid, prepare the jelly according to the package’s directions. I used 1/2 of the package or about 48 grams which yield 4 cups gulaman cubes.
- Check the package if the jelly is already presweetened as you might have to decrease the sugar or omit altogether.
- The wider the pan, the thinner the jelly. I find an 8 x 8 pan results in the right thickness.
- For best results, choose avocadoes that are ripe but firm and free of bruises.
- Cut avocados in half and discard pit. Scoop flesh and cut into cubes. Drizzle with citrus juice to keep from browning.
- Combine the avocados with condensed milk in a food processor or blender and process until smooth.
- In a large bowl, combine all-purpose cream, pureed avocados, cubed avocado, jelly cubes, and cooked sago pearls. Gently stir until evenly distributed.
- I use mini sago pearls for extra cute factor but regular size will work too.
- The recipe is a baseline; feel free to adjust amounts to suit tastes. Remember the sweetness will mellow out as the dessert cools.
- Refrigerate to chill for a few hours before serving.
How to serve
- This avocado jelly with sago is delicious as a midday snack, after-meal dessert, or just about anytime you need a sweet treat. It’s best served cold.
- For best quality and food safety, keep refrigerated. Store in a container with a tight-fitting lid and refrigerate for up 3 days.
- Due to the nature of the ingredients, it does not freeze well.
- 1/2 pack (48 grams) clear unflavored jelly
- 1/2 cup sugar
- 3 cups water
- 6 avocados
- lemon juice
- 1/2 cup condensed milk
- 1 cup all-purpose cream
- 1 cup cooked mini sago
- In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.
- Once it starts to boil, 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.
- Cut the avocados in half and remove the pit. Using a large spoon, scoop the flesh and cut the flesh of five avocados into cubes.
- Drizzle the cut avocados with lemon juice.
- In a food processor or blender, combine the remaining one avocado and condensed milk. Process into a puree consistency.
- In a large bowl, combine all-purpose cream and avocado puree. Stir until blended.
- Add avocado cubes, gelatin, and sago. Gently stir to distribute.
- Refrigerate for about 1 to 2 hours to chill. Serve cold.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”