Description
Mango Sago is a refreshing, creamy Asian dessert made with juicy mangoes, chewy tapioca pearls, coconut milk, and a touch of sweetness—a perfect way to cool down on a hot day. This easy no-cook recipe delivers tropical flavors and silky textures in every luscious spoonful.
Ingredients
Units
Scale
For the Sago (Tapioca Pearls):
- 1/2 cup small tapioca pearls (sago)
- 4 cups water (for boiling)
For the Mango Puree:
- 2 large ripe mangoes, peeled and diced
- 2 tablespoons sugar (optional, adjust to sweetness of mangoes)
For the Coconut Base:
- 1 cup coconut milk
- 1/2 cup evaporated milk or regular milk (optional, for extra creaminess)
- 1/4 cup condensed milk (adjust to taste)
To Assemble and Garnish:
- 1 large mango, diced (for topping)
- Mint leaves (optional, for garnish)
Instructions
- Cook the Sago: Rinse the tapioca pearls in cold water. In a pot, bring 4 cups of water to a boil, then add the rinsed sago. Stir to prevent sticking. Cook for about 10-12 minutes, or until the sago turns mostly translucent with a tiny white dot at the center. Turn off the heat, cover, and let sit for another 5 minutes until fully translucent. Drain and rinse under cold running water to remove excess starch.
- Prepare the Mango Puree: While the sago is cooking, add the peeled and diced mangoes to a blender. Add 2 tablespoons of sugar if needed and blend until you have a smooth puree. Set aside.
- Mix the Coconut Base: In a mixing bowl, combine coconut milk, evaporated or regular milk (if using), and condensed milk. Stir well to combine and adjust the sweetness to taste.
- Combine Ingredients: Add the drained sago to the coconut mixture and stir gently. Fold in the mango puree, reserving a few spoonfuls for swirling or layering if desired.
- Chill: Cover the mixture and refrigerate for at least 1-2 hours, or until thoroughly chilled and the flavors meld together.
- Serve: Divide the chilled mango sago into serving glasses or bowls. Top each serving with diced fresh mango and a sprig of mint. Swirl in reserved mango puree, if using, for extra color and flavor.
Notes
- Use very ripe, fragrant mangoes (like Ataulfo, Champagne, or Alphonso) for the best flavor.
- Adjust the sweetness by adding more or less condensed milk or sugar to taste.
- For a vegan version, use all coconut milk, and replace condensed milk with coconut condensed milk or thick sweetener of choice.
- Sago can be prepared in advance and stored in cold water in the fridge until ready to use (up to one day).
- Optionally, add small cubes of mango or a handful of pomelo for texture variety.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 29g
- Sodium: 28mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
