Mango Sago is a refreshing and creamy Asian dessert featuring chewy tapioca pearls combined with sweet mango puree and rich coconut milk. This chilled treat is perfect for a warm day and loved for its smooth texture and tropical flavors.
Author:Sophie
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:4-6 servings
Category:Dessert
Method:Stovetop
Cuisine:Asian
Diet:Vegetarian
Ingredients
Ingredients
200 g small tapioca pearls
600 g mango chunks (about 5 small mangoes)
400 g coconut milk (1 can)
50 g sweetened condensed milk
Instructions
Cook the Tapioca Pearls: Bring a large pot of water to a boil. Add the sago and stir immediately to prevent sticking. Lower the heat to a simmer and cook for 10 minutes until the pearls start becoming translucent. Remove from heat, cover, and let sit for 10 minutes so the pearls fully turn transparent.
Drain and Rinse the Sago: Pour the cooked sago into a fine mesh sieve to strain out the hot water. Fill the pot with cold water and place the sieve on top so the sago submerged in cold water, which stops cooking and prevents clumping.
Prepare Mango Mixture: In a blender, combine the mango chunks, coconut milk, and sweetened condensed milk. Blend until smooth and creamy. Taste and add more condensed milk if you prefer it sweeter.
Combine Mango and Sago: Pour the mango-coconut mixture into a large serving bowl. Add the drained tapioca pearls and gently stir to evenly combine all ingredients.
Serve: Spoon the mango sago into small bowls or glasses for serving. Optionally, garnish with extra coconut milk and fresh mango chunks for enhanced flavor and presentation.
Notes
Use small tapioca pearls specifically labeled as ‘sago’ for the right texture.
Ensure to rinse sago in cold water after cooking to keep pearls from sticking together.
Adjust sweetness by varying the amount of sweetened condensed milk according to your taste.
For a richer flavor, substitute part of coconut milk with coconut cream.