The following ingredients are required to prepare mango sago: half a cup of sago, which must be soaked for two hours beforehand, 700 grams of diced mango (plus extra for garnish), 400 ml of coconut milk, 60 ml of condensed milk, the amount of which should be adjusted to taste, and 150 grams of coconut jelly, if used.
First, bring a large amount of water to a boil over high heat. Then, add the sago pearls to the boiling water and immediately reduce the heat to medium. Cook over medium heat for eight to ten minutes until the sago is almost completely transparent. After that, cover with a lid and turn off the heat, letting the sago rest for another 10 minutes until it becomes fully transparent. Drain the cooked sago through a fine sieve and rinse with cold water, then set aside.
In a blender, mix the mango, coconut milk, and condensed milk, blending until a uniform consistency is achieved. Pour the resulting mixture into a bowl and stir in the prepared sago pearls and coconut jelly. Then, place the dish in the refrigerator overnight, serving it chilled and garnished with pieces of mango.
On July 30, 2026, the Moon is in the first day of the full phase, showing 98% visibility. The National Institute of Meteorology (Inmet) has made available the complete calendar of lunar phases for the month.
The lunar phases in July 2026 began on the 7th with the Waning Moon, recorded at 4:30 PM Brasília time. Subsequently, the New Moon occurred on the 14th at 6:45 AM. The Waxing phase started on July 21st at 8:05 AM and culminated with the Full Moon on the 29th at 11:37 AM.
A lunar cycle, also known as lunation, is the time interval between two new moons and has an average duration of 29.5 days. During this period, the Moon passes through four main phases: new, waxing, full, and waning, with each lasting about seven days. In addition to these main phases, there are so-called 'interphases,' such as the waxing quarter and the gibbous crescent (between new and full), and the waning gibbous and the waning quarter (between full and waning).
In the New Moon phase, the satellite is positioned between the Earth and the Sun. Because of this, the illuminated side faces the Sun, while the dark side faces us, making the Moon invisible in the night sky. This stage signals the beginning of a new lunar cycle and is linked to renewal and new opportunities.
After the New Moon, the Waxing phase appears. An illuminated band gradually begins to appear in the sky, increasing every night. Initially, only a thin arc of light is visible, but this illuminated area grows until half of the Moon is visible, a moment called the First Quarter. This phase represents development, growth, and the building of new paths.
The Full Moon occurs when the Earth is located between the Sun and the Moon. This configuration allows the entire lunar face facing the Earth to receive light, making it completely bright and visible in the sky. It is the period of maximum luminous intensity, coinciding with the Moon rising on the horizon at the exact moment of sunset. The Full Moon is associated with fullness, the peak of processes, and energy at its highest point.
Finally, after the Full Moon, the Moon's luminosity begins to decrease progressively. Every night, a reduction in the illuminated surface is observed. When half of the Moon is visible, the Last Quarter occurs, which is the opposite of the First Quarter. The Moon continues to lose brightness until it returns to the New Moon, thus restarting the cycle. The Waning phase symbolizes reflection, closure, and preparation for future beginnings.
Today, the Moon is in the Full phase.
These traditional South African tartlets are easily recognizable by their crispy base, generous layer of apricot jam, and lightly toasted coconut topping. The Hertzoggies recipe is worth saving as it suits various occasions, such as church tea, family gatherings, or weekend baking.
Unlike ordinary jam tarts, Hertzoggies combine three distinct layers. The pastry must be both tender and crisp, the apricot jam must be thick enough to hold its shape, and the coconut meringue should be browned to a light golden color while remaining soft inside. The apricot jam retains its traditional role, as its slight acidity balances the sweetness of the coconut filling.
Preheat the oven to 180°C (350°F). Grease one or two 12-cup muffin tins with butter or non-stick spray. Separate the eggs, keeping the yolks for the pastry and the whites for the topping.
To make the dough, mix the flour, baking powder, and salt in a large bowl. Rub the softened butter into the flour mixture using your fingertips until it resembles fine crumbs. Beat the egg yolks, water, and icing sugar. Add this mixture to the flour mixture and mix with a fork until a soft dough forms.
Lightly dust a work surface with flour and roll out the dough to a thickness of about 3–5 mm. Cut circles slightly larger than the muffin tin cups and press them firmly into each cup, ensuring the dough evenly covers the bottom and sides.
Spoon about one tablespoon of apricot jam into each base and spread it gently, avoiding overflowing. For the topping, beat the egg whites, gradually adding the icing sugar until a glossy mass with soft peaks is achieved. Stir in the coconut dessert until evenly mixed. Spoon about one tablespoon of the coconut mixture over each tartlet, spreading it so that it completely covers the jam and adheres to the edge of the pastry.
Bake for 20–25 minutes, or until the coconut topping is lightly browned. Let the Hertzoggies cool in the tins for several minutes before transferring them to a rack to cool completely. The jam will need time to set as the tartlets cool.
Before starting, consider a few simple recommendations. Use room temperature butter so that it mixes easily with the flour and provides a tender dough. Avoid using too much jam, as it expands when heated and may leak out the edges, making the tartlets difficult to remove.
When whipping the egg whites, continue the process until the sugar is dissolved and a glossy appearance is reached. Soft peaks are suitable for a lighter topping, while firmer peaks will create a slightly higher top. After applying the coconut mixture, be sure to spread it right up to the edges of the pastry. This will help hold the jam during baking.
It is necessary to let the Hertzoggies cool before serving. The jam remains very hot long after being removed from the oven and requires time to properly set. These classic South African tartlets store well in an airtight container for several days, making them a convenient dish for preparing ahead of guests or afternoon tea. Hertzoggies remain one of the simplest options for getting acquainted with traditional South African baking, as they use everyday ingredients and do not require complex techniques.
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