Description
Mango Sago is a refreshing Asian dessert featuring ripe mangoes blended with creamy coconut and whole milk, combined with chewy tapioca pearls. This chilled treat balances sweet and tropical flavors, perfect for a light summer dessert.
Ingredients
Scale
Fruit
- 2 ripe mangoes (peeled and cubed)
- Extra mango cubes for topping
Tapioca
- 1/2 cup small tapioca pearls (sago)
Dairy & Liquids
- 1 cup coconut milk
- 1/2 cup whole milk or evaporated milk
- 2–3 tablespoons sweetened condensed milk (adjust to taste)
Sweeteners & Flavorings
- 1 tablespoon sugar (optional)
- 1/2 teaspoon vanilla extract (optional)
- A pinch of salt
Instructions
- Cook the Tapioca: Bring a pot of water to a boil and add the small tapioca pearls. Cook for 10–12 minutes, stirring occasionally until the pearls turn translucent. Turn off the heat and let them sit for 2–3 minutes to finish cooking.
- Rinse Tapioca: Drain the cooked tapioca and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare Mangoes: Peel and cube the mangoes, reserving some cubes for topping. Blend the remaining mango pieces until smooth to create mango purée.
- Mix Ingredients: In a mixing bowl, combine the mango purée with coconut milk, whole or evaporated milk, condensed milk, sugar, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is smooth and well combined.
- Combine with Tapioca: Add the cooked tapioca pearls to the mango mixture and mix gently to incorporate them evenly.
- Chill: Refrigerate the mango sago for at least 1 hour before serving to let the flavors meld and the dessert to chill properly.
- Serve: Spoon the chilled mango sago into bowls or glasses and garnish with the reserved mango cubes for extra freshness and texture.
Notes
- For a dairy-free version, substitute evaporated milk with more coconut milk.
- Adjust the sweetness based on the ripeness of your mangoes and your personal preference.
- To add more texture, consider mixing in pomelo pulp or diced jelly.
