Mango Sago Dessert Recipe

Mango Sago Dessert Recipe

Ingredients:

• 2 ripe mangoes (1 for blending, 1 for topping)

• 1/3 cup small tapioca pearls (sago)

• 1 cup coconut milk (or evaporated milk for a creamier version)

• 1/4 cup sweetened condensed milk or sugar (adjust to taste)

• 1/2 cup water (for blending mango)

• Pinch of salt (optional)

• Ice cubes or chilled for serving

Instructions:

1. Cook the Tapioca Pearls (Sago):

   • Bring a pot of water to a boil.

   • Add the sago and boil for 10–15 minutes, stirring occasionally.

   • When the pearls become mostly translucent with a small white dot in the center, turn off the heat and cover the pot.

   • Let it sit for 10 minutes to finish cooking.

   • Drain and rinse under cold water to stop cooking and remove excess starch.

2. Prepare the Mango Base:

   • Peel and dice 1 mango, set aside for topping.

   • Peel the other mango and blend it with 1/2 cup of water until smooth.

3. Mix the Base:

   • In a bowl, combine the mango puree, coconut milk, and sweetened condensed milk (or sugar). Stir well.

   • Add the cooked sago and mix.

   • Adjust sweetness if needed.

4. Assemble:

   • Pour the mango mixture into serving cups.

   • Top with mango cubes.

   • Add a drizzle of coconut milk or evaporated milk on top for a creamy finish.

   • Chill in the fridge for at least 30 minutes or serve over ice.

Tips:

• You can add evaporated milk for extra richness.

• For a vegan version, stick with coconut milk and use agave or maple syrup instead of condensed milk.

• Add pomelo or grapefruit pulp for a twist, like in the popular Hong Kong-style “Mango Pomelo Sago”.