Easy Mango Sago Dessert With Coconut Milk 香港芒果西米露
This easy to make Classic Mango Sago Dessert 香港芒果西米露 is a refreshing summertime recipe epitomizing Hong Kong Cantonese dessert. Fragrant coconut cream, mini tapioca pearls, juicy mangoes and condensed milk come together with little effort in just 30 minutes. Vegan and Plant Based dietary inclusive Chinese recipe.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2/3C Sago Pearls
- 4 Fresh Mangoes, cubed (2 purée, 2 topping)
- 1C Coconut Jelly, drained
- 2C Full Fat Coconut Milk
- 2/3C Oat Milk
- 1/3C Longevity Sweetened Condensed Milk (adjust sweetness as desired)
- Evaporated Milk for garnish if desired
Instructions
- 1
Boil a large pot of water.
- 2
Once the water comes to a full boil, reduce to medium heat.
- 3
Add sago and cook for 10 minutes. Stir frequently to prevent the sago from sticking together.
- 4
Remove from heat and cover the pot lid to steep the sago for 15 minutes. This foolproof method will guarantee thoroughly cooked sago without the white center.
- 5
The residual heat will continue cooking the sago. Once the pearls are completely translucent, drain the excess water using a sieve under cold running water. Set Aside.
- 6
Peel and cube four mangoes.
- 7
Puree two mangoes into a mango smoothie in the blender.
- 8
Reverse two cubed mangoes for the fruity coconut soup. I love biting into the juicy piece of mangoes in the mango tapioca soup.
- 9
Add coconut milk, oat milk, condensed milk, mango purée, fresh mango chunks, coconut jelly and cooked sago to a large mixing bowl. Mix well.
- 10
Cover and chill in the refrigerator for 2 hours before serving!
- 11
Divide the mango mixture into individual serving cups.
- 12
Drizzle evaporated milk and shredded coconut flakes if desired.
- 13
Top it off with more cubed mangoes.