Description
Mango Sago is a refreshing Asian dessert made with ripe mangoes, chewy tapioca pearls, and creamy coconut milk. This no-bake, chilled pudding combines the tropical sweetness of mango with smooth coconut and a hint of condensed milk, perfect for a light summertime treat.
Ingredients
Scale
Fruit
- 1 ripe mango (peeled and diced)
- 1 cup mango puree
Sago Mixture
- 1/2 cup small tapioca pearls (sago)
- 1/2 cup coconut milk
- 1/4 cup sweetened condensed milk
- 1 tablespoon sugar (optional)
- 1/2 cup water
Serving
- Ice cubes (optional for serving)
Instructions
- Cook the tapioca pearls: Bring a small pot of water to a boil and add the tapioca pearls. Cook for about 10–12 minutes, stirring occasionally to prevent sticking, until the pearls turn mostly translucent with a small white center.
- Allow tapioca to finish cooking: Turn off the heat, cover, and let the tapioca pearls sit for another 5 minutes until fully translucent.
- Drain and rinse: Drain the cooked tapioca pearls and rinse them thoroughly under cold running water to stop the cooking process and prevent clumping. Set aside.
- Prepare the mango mixture: In a mixing bowl, combine the mango puree, coconut milk, sweetened condensed milk, sugar (if using), and water. Stir until the mixture is smooth and well blended.
- Combine ingredients: Gently fold the cooked sago pearls and the diced mango into the mango mixture, ensuring an even distribution without breaking the tapioca.
- Chill: Refrigerate the mango sago for at least 1 hour to allow flavors to meld and to serve it cold.
- Serve: Serve the chilled mango sago as is or over ice cubes for an extra refreshing experience.
Notes
- Adjust the sweetness by varying the amount of condensed milk or sugar according to taste.
- For added texture and flavor, try adding pomelo or nata de coco to the dessert.
- If fresh mangoes are unavailable, canned mango puree works well as a substitute.
