Description
Ever wondered what dessert could capture the taste of a tropical vacation in every spoonful? Meet Mango Sago, a creamy, refreshing treat that combines juicy mangoes, chewy tapioca pearls, and rich coconut milk. This Southeast Asian-inspired dessert is light, sweet, and so easy to make that you’ll feel like a pro in no time
Ingredients
With just four ingredients, Mango Sago is all about letting fresh, high-quality components shine. Here’s what you need to create this tropical treat:
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200 g (1 cup) small tapioca pearls (sago): These tiny pearls add a chewy, fun texture. Use small pearls for the best consistency.
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600 g (about 4 cups) mango chunks (from 5 small mangoes): Fresh, ripe mangoes give the dessert its sweet, tropical flavor. Frozen mangoes work in a pinch.
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400 g (1 can) coconut milk: Adds creamy richness and a tropical vibe. Full-fat coconut milk is best for flavor.
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50 g (¼ cup) sweetened condensed milk: Brings sweetness and a smooth texture to the mango puree.
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Substitutions and Variations:
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Dairy-Free/Vegan: The recipe is naturally dairy-free, but ensure your condensed milk is vegan (coconut-based versions work great).
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Lower Sugar: Use a sugar-free condensed milk or reduce to 30 g and add a touch of honey or maple syrup to taste.
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Mango Alternatives: Swap mangoes for pineapple or peach chunks for a different fruity twist.
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Tapioca Swap: Use chia seeds (soaked for 15 minutes in water) for a different texture if sago is unavailable.
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Why These Ingredients Matter: The mangoes provide the star flavor, coconut milk adds creaminess, and condensed milk balances the sweetness. Sago pearls give that signature chewy bite that makes this dessert so fun to eat
Instructions
Step 1: Cook the Sago
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Bring a large pot of water to a rolling boil over high heat.
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Add 200 g of small tapioca pearls (sago) and stir immediately to prevent sticking.
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Lower the heat to a simmer and cook for 10 minutes, stirring occasionally.
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Remove the pot from heat, cover, and let the sago sit for 10 minutes until fully translucent (no white centers).
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Tip: If the sago isn’t fully translucent, simmer for an extra 2–3 minutes and check again.
Step 2: Cool the Sago
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Pour the cooked sago into a fine mesh sieve to drain the hot water.
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Fill the pot with cold water and place the sieve with sago on top, keeping the pearls submerged in cold water to stop the cooking process and prevent sticking.
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Set aside until ready to use.
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Tip: Rinse the sago briefly under running cold water if it feels sticky.
Step 3: Make the Mango Puree
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In a blender, add 600 g mango chunks, 400 g coconut milk, and 50 g sweetened condensed milk.
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Blend until smooth and creamy. Taste and add more condensed milk (1 tablespoon at a time) if you want it sweeter.
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Tip: Use ripe, juicy mangoes for the best flavor. If they’re not sweet enough, a little extra condensed milk helps!
Step 4: Combine and Chill
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Pour the mango puree into a large serving bowl.
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Drain the sago from the cold water and add it to the mango mixture. Stir gently to combine evenly.
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If desired, cover and chill in the fridge for 1–2 hours for a cooler, more refreshing dessert.
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Tip: Stir gently to avoid breaking the sago pearls—they should stay whole for that chewy texture.
Step 5: Serve It Up
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Spoon the Mango Sago into small bowls, glasses, or dessert cups ascended cups for a fun presentation.
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Garnish with a drizzle of coconut milk, extra mango chunks, or a sprinkle of toasted coconut flakes if you like.
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Serve immediately or keep chilled until ready to enjoy.
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Tip: Chill the serving bowls or glasses for a few minutes for an extra-refreshing experience.