Mango Sago Recipe

Introduction

Mango Sago is a refreshing and creamy dessert featuring tender tapioca pearls, ripe mangoes, and a rich coconut milk base. Perfect for warm days, this sweet treat combines smooth textures with tropical flavors for a delightful finish to any meal.

Ingredients

• 3/4 cup sago (small tapioca pearls)
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 2-3 large mangos (~2 lbs, peeled and diced)
• 1/2 cup evaporated milk (chilled)
• 3 tablespoons condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)
• 1 mango (cubed, for garnish)

Instructions

1. Step 1: Cook the sago. Bring water to a boil in a medium saucepan over medium-high heat. Add the sago pearls and cook for about 15 minutes, stirring occasionally, until they turn mostly transparent. It’s okay if tiny white centers remain. Remove from heat, cover, and let sit for 15 minutes more until fully translucent.
2. Step 2: Cool the sago. Strain the cooked sago and rinse under cold water. Transfer to a bowl of cold water to prevent sticking. Set aside.
3. Step 3: Blend the mango. In a blender, combine the peeled and diced mangos with chilled evaporated milk. Blend on high speed until smooth.
4. Step 4: Combine all ingredients. Drain the tapioca pearls and add them to a large bowl. Mix in chopped mango pieces, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the mango puree and stir gently until everything is well combined. Adjust sweetness by adding more condensed milk if needed.
5. Step 5: Chill and serve. Refrigerate the dessert for at least 1 hour to let flavors meld and to serve chilled. Alternatively, add ice cubes before serving. Portion into individual cups, garnish with cubed mango, and enjoy!

Tips & Variations

• Use ripe, fragrant mangoes for the best flavor. Ataulfo or Alphonso mangos are great choices.
• If you prefer a vegan version, substitute evaporated milk and condensed milk with coconut milk and coconut cream sweetened with maple syrup or agave.
• For extra texture, add a handful of fresh fruits like kiwi or berries along with the mango cubes.
• To make coconut jelly at home, use coconut water combined with agar-agar powder, chilled until set.

Storage

Store the mango sago in an airtight container in the refrigerator for up to 2 days. The tapioca pearls may continue to absorb liquid over time, so the texture will soften. Stir gently before serving and add a splash of coconut milk or evaporated milk to loosen if needed. This dessert is best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tapioca pearls instead of sago?

Yes, regular tapioca pearls can be used, but cooking times may vary. Follow package instructions and ensure they become translucent and soft before using.

How do I prevent the tapioca pearls from sticking together?

Rinsing the cooked pearls under cold water and soaking them in cold water immediately after cooking helps keep them separate. Stir gently when combining with other ingredients to maintain their texture.

Mango Sago Recipe

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★★★★★

4.7 from 50 reviews

A refreshing and creamy Mango Sago dessert combining chewy sago pearls, ripe mangoes, and rich coconut flavors. This chilled treat is perfect for warm days and offers a delightful balance of sweetness and texture, enhanced by optional coconut and mango jellies.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sago Pearls

• 3/4 cup sago (small tapioca pearls)

Fruit and Jellies

• 1 Mango (cubed)
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 2–3 large mangos (~2 lbs, peeled and diced)

Liquid Ingredients

• 1/2 cup evaporated milk (chilled)
• 3 tablespoons condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)

Instructions

1. Cook the sago: In a medium saucepan, bring water to a boil over medium-high heat. Add the sago pearls and cook, stirring occasionally, until they turn mostly transparent, about 15 minutes. It’s acceptable if tiny white centers remain in the pearls. Remove from heat, cover, and let sit for another 15 minutes until fully translucent.
2. Cool the sago: Drain the cooked sago through a strainer and rinse under cold water thoroughly. Transfer the sago pearls into a bowl of cold water to prevent sticking. Set aside.
3. Blend the mangoes: In a blender, combine peeled mango chunks with chilled evaporated milk. Blend at high speed until the mixture becomes smooth and creamy.
4. Combine ingredients: Drain the sago pearls from the cold water. In a large mixing bowl, add the sago, cubed mango pieces, coconut jelly, mango jelly, condensed milk, coconut milk, and the mango-evaporated milk blend. Mix well until all components are evenly incorporated. Adjust sweetness by adding more condensed milk if desired, blending again until smooth. Chill the mixture in the refrigerator for at least 1 hour or serve immediately with ice for a cooler dessert.
5. Serve: Portion the chilled Mango Sago into individual cups or bowls. Serve cold and enjoy this refreshing tropical treat!

Notes

• Cooking times for sago may vary; ensure pearls turn translucent but not overcooked.
• Optional jellies add extra texture but can be omitted if unavailable.
• Adjust condensed milk according to sweetness preference.
• Use ripe mangoes for the best flavor and natural sweetness.
• Can be made a few hours ahead and chilled to develop flavors.

Keywords: Mango Sago, Tapioca Pearls Dessert, Mango Coconut Dessert, Asian Dessert, Tropical Dessert