Creamy Mango Sago Dessert Recipe

Introduction

Mango Sago is a refreshing and creamy dessert perfect for warm days. Combining tender tapioca pearls with sweet mangoes and rich coconut milk, it offers a delightful mix of textures and tropical flavors.

Ingredients

• 3/4 cup sago (small tapioca pearls)
• 1 mango, cubed
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 2-3 large mangos (~2 lbs, peeled and diced)
• 1/2 cup evaporated milk (chilled)
• 3 tablespoons condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)

Instructions

1. Step 1: Cook the sago by bringing water to a boil in a medium saucepan over medium-high heat. Add the sago pearls and cook, stirring occasionally, until they turn transparent, about 15 minutes. It’s okay if tiny white centers remain. Remove from heat, cover, and let sit for another 15 minutes until fully translucent.
2. Step 2: Strain the cooked sago and rinse thoroughly under cold water. Place the pearls in a bowl of cold water to prevent sticking. Set aside.
3. Step 3: In a blender, combine 2-3 diced mangos with the chilled evaporated milk. Blend on high speed until smooth.
4. Step 4: Drain the sago pearls from the cold water. In a large bowl, add the sago, cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the mango mixture and stir until well combined. Taste and add more condensed milk if desired. Chill in the refrigerator for 1 hour or serve immediately with ice.
5. Step 5: Serve the mango sago in individual cups and enjoy this tropical, creamy treat.

Tips & Variations

• For a lighter version, substitute coconut milk with light coconut milk or almond milk.
• If fresh mangoes aren’t available, frozen mango chunks work well after thawing.
• Add a squeeze of lime juice for a tangy twist that enhances the mango flavor.
• Adjust the sweetness by varying the amount of condensed milk according to your taste.

Storage

Store the mango sago in an airtight container in the refrigerator for up to 2 days. The tapioca pearls may thicken over time; if this happens, stir in a little coconut milk before serving to restore the creamy texture. It’s best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mango sago ahead of time?

Yes, you can prepare mango sago a few hours in advance and chill it. However, for the best texture, consume within 1-2 days as the sago pearls may become softer over time.

What if I can’t find sago pearls?

You can substitute small tapioca pearls, which are similar and widely available. Just be sure to adjust cooking time as needed based on the package instructions.

Creamy Mango Sago Dessert Recipe

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★★★★★

4.4 from 520 reviews

This refreshing Mango Sago dessert is a delightful combination of chewy tapioca pearls, fresh mango puree, coconut milk, and jelly cubes, creating a creamy and tropical treat perfect for warm days or as a sweet ending to any meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sago Pearls

• 3/4 cup sago (small tapioca pearls)

Fruit and Jellies

• 1 Mango (cubed)
• 2–3 large mangos (~2 lbs, peeled and diced)
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)

Milk and Sweeteners

• 1/2 cup evaporated milk (chilled)
• 3 tablespoon condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)

Instructions

1. Cook the sago: In a medium saucepan, bring water to a boil over medium-high heat. Add the sago tapioca pearls and cook, stirring occasionally, until the pearls turn transparent, about 15 minutes. It is okay if the centers still have tiny white spots.
2. Let sago sit: Remove the pot from heat, cover, and let the sago sit for another 15 minutes to become fully translucent.
3. Cool the sago: Strain the cooked tapioca pearls and rinse them under cold water. Place the sago in a bowl of cold water to prevent sticking and set aside.
4. Blend the mango puree: In a blender, combine the peeled and diced mangos with chilled evaporated milk. Blend at highest speed until smooth and creamy.
5. Combine all ingredients: Drain the tapioca pearls and add them to a large mixing bowl. Add the cubed mango, coconut jelly, mango jelly, condensed milk, coconut milk, and mango puree. Mix well to combine, adjusting the sweetness by adding more condensed milk if desired, blending again for uniformity.
6. Chill: Refrigerate the Mango Sago for at least 1 hour to let flavors meld and the dessert become refreshingly cool. Optionally, add ice cubes to chill before serving.
7. Serve: Spoon the dessert into individual cups and enjoy immediately for a delicious and tropical treat.

Notes

• Cooking sago pearls until just translucent with a slight white center prevents overcooking and mushiness.
• Rinsing cooked sago with cold water stops the cooking process and keeps pearls from sticking together.
• Condensed milk sweetness can be adjusted to preference; start with less and add more if needed.
• Full-fat coconut milk contributes to a richer and creamier dessert texture.
• Optional coconut and mango jelly add fun textures and enhance tropical flavors.
• This dessert is best served chilled, making it perfect for hot weather.

Keywords: Mango Sago, Tapioca Dessert, Coconut Milk Dessert, Tropical Dessert, Asian Dessert, Mango Recipe