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.
- Cut avocados in half and discard pit. Scoop flesh and cut into cubes. Drizzle with citrus juice to keep from browning.
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.