The Best Mango Sago
Are you ready to indulge in a tropical delight? Try the best mango sago recipe that combines the lusciousness of ripe mangoes, tapioca pearls' chewiness, and coconut milk's creaminess. This refreshing dessert is perfect for beating the heat on a hot summer day or satisfying your sweet tooth year-round.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup small tapioca pearls. These are available at your regular grocery stores in the baking section.
- 2 ripe mangoes, skin peeled, and seed discarded. (use champagne, Mexican, or Ataulfo mangoes)
- 1 can coconut milk. (13.5 ounces) Half and half or fresh milk works fine as a substitute.
- 1/2 cup sweetened condensed milk.
- 4-6 cup water. Use enough water to cook 1 cup of tapioca pearls
- Optional. Coconut or vanilla extract is a great addition but completely optional.
Instructions
- 1
Cook Tapioca Pearls: In a pot of boiling water, add the tapioca pearls. Cook according to the package instructions. Once cooked, drain the hot water and rinse the tapioca pearls under cold water. Leave them in a bowl of cold water until ready to serve.
- 2
Prepare the Mango Mixture: Peel and dice the ripe mangoes into small, juicy chunks. Reserve some for garnishing.
- 3
Blend Mango Puree: Blend the mango chunks with coconut and sweetened condensed milk into a smooth puree in a blender.
- 4
Combine Ingredients: Divide the cooked tapioca pearls into individual serving glasses. Pour the mango sago puree over each glass equally. Adjust sweetness according to your taste with more condensed milk.
- 5
Garnish and Serve: topped each glass with the reserved mango chunks and perhaps a sprinkle of toasted coconut flakes. That's it! Serve and enjoy your mango sago!