Mango Sago
Rich, creamy, and refreshingly cool, Mango Sago is loaded with tropical flavors you’ll love year round! This Hong Kong dessert is easy to make in minutes and blends sweet mangoes, chewy tapioca pearls, and silky coconut milk into a simple and satisfying treat.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- water
- 1/4 cup small tapioca pearls
- 5 mangoes
- 1/2 cup coconut milk
- 1/4 cup sugar
Instructions
- 1
In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off the heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through.
- 2
In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.
- 3
Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
- 4
In a blender or food processor, combine cubed mango flesh from the 4 mangoes, coconut milk, and sugar. Process until smooth and thick.
- 5
Combine mango puree and sago. Chill in the refrigerator until ready to serve.
- 6
Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.