Mango Sago with Coconut Milk
Learn to make this simple yet delicious Mango Sago dessert that is restaurant-worthy. Full of mango and coconut goodness studded with yummy sago pearls.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/2 cup small sago pearls (- or tapioca pearls)
- 1 liter water (- for boiling)
- 1/3 cup sugar
- 1 cup coconut cream or coconut milk
- 3 big ripe mangoes (- peeled and cut into cubes)
Instructions
- 1
In a pot, bring 1 liter of water to boil. Add the small sago pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.
- 2
Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago pearls are no longer hot to touch. Transfer to a bowl and soak in little water.
- 3
Reserve about a cup of the mango cubes for later as toppings. Place the remaining in a blender. Add sugar and pulse on high speed until it turns into a smooth puree.
- 4
Drain water from the cooked sago pearls and transfer in a larger bowl. Add the mango puree and coconut cream and mix with a spoon or spatula until well blended.
- 5
Divide the mango sago into 6-8 serving bowls and top each with the reserved mango cubes. Chill for at least an hour before serving.