Mango Sago
This mango sago is a delicious <strong>tropical Asian dessert</strong> originating from Hong Kong. Combining fresh, sweet <strong>mangoes </strong>with chewy <strong>sago</strong> pearls and creamy <strong>coconut</strong>, this will definitely beat the summer heat!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- ~250 g ripe mangoes, diced (Autolfo, Champagne, Philippine, Carabao, or Indian mangoes are good) 1
- 200 ml coconut milk 2
- 3 -4 tbsp condensed milk (more or less according to preference) 3
- 1/8 tsp salt
- 1/2 cup sago pearls 4
Instructions
- 1
Bring a pot of water to a boil. Add in the sago pearls and cook on medium heat for 15 minutes, stirring occasionally to prevent the bottom from sticking.
- 2
After 15 minutes, turn off the heat and put on a lid. Continue to cook the pearls, stirring occasionally, for an additional 5-10 minutes, or until the pearls are translucent.
- 3
Drain the boiling liquid. Rinse the pearls under cold water to stop the cooking process and to retain their chew. Set aside
- 4
In a blender, combine together the diced mangoes, coconut milk, condensed milk, and salt. Blend until smooth. Taste and adjust with more condensed milk if needed. Chill this mixture for at least 1-2 hours if you prefer the dessert to be cold.
- 5
Gently fold the mango-coconut mixture with the cooked sago pearls.
- 6
Serve and layer with more fresh mangoes, enjoy!