Description
Mango Sago is a vibrant, tropical dessert that combines juicy mango chunks with a velvety mango purée and chewy sago pearls. This refreshing treat is perfect for cooling down on warm days and is surprisingly easy to make.
Ingredients
- Fresh Ripe Mangoes
- Small Sago (Tapioca Pearls)
- Full-Fat Coconut Milk
- Evaporated Milk
- Sweetened Condensed Milk
- Granulated Sugar (Optional)
- Water
Instructions
- Prepare Your Mangoes: Peel two of your sweetest, ripest mangoes. Dice about one-third of one mango into small, bite-sized cubes and set aside. Chop the remaining mango flesh and blend until smooth to create a mango puree.
- Cook the Sago Pearls: Bring a medium pot of water to a rolling boil. Add the small sago pearls and stir immediately. Boil for about 10-15 minutes until most pearls are translucent.
- Rinse and Drain Sago: Drain the cooked sago pearls through a fine-mesh sieve and rinse thoroughly under cold running water to prevent clumping.
- Whisk Together the Creamy Base: In a large mixing bowl, combine full-fat coconut milk, evaporated milk, and sweetened condensed milk. Whisk until smooth and adjust sweetness with granulated sugar if desired.
- Combine and Assemble: Pour the mango puree into the creamy milk mixture and stir gently. Fold in the cooked sago pearls and diced mango chunks carefully.
- Chill Thoroughly: Transfer the mixture to a serving bowl or dessert glasses, cover with plastic wrap, and refrigerate for at least 3-4 hours or overnight.
- Serve and Enjoy: Once chilled, stir gently and ladle into bowls or glasses. Garnish with extra diced mango pieces or a sprig of fresh mint if desired.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 35 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: Prioritize using ripe, fragrant mangoes for the best flavor. Adjust sweetness according to the ripeness of the mangoes, and remember that chilling is essential for the best texture.