Description
Mango Sago is a refreshing and creamy dessert that combines the sweet, tropical flavor of mangoes with the soft, chewy texture of sago pearls, all blended in a rich coconut milk base. This dessert is perfect for cooling down on hot summer days or adding a sweet touch to any meal.
Ingredients
1 kilo Ripe mangoes
1 cup all purpose cream
1 cup condensed milk
1 cup evaporated milk
1 cup tapioca pearls (sago) uncooked
5 cup water (to cook the tapioca pearls)
Instructions
Boil some water in a pot and place the tapioca pearls. Stir a bit to prevent from sticking together. Cover the pan and let it boil for 15 minutes using low heat.
To further cook the tapioca pearls and become transparent, add more water while stirring. Soak the tapioca pearls in water until ready to use.
Prepare your ripe mangoes. Slice the mango cheeks. Cut one mango into large cubes (for blending). Cut the rest of the mangoes in smaller cubes. Transfer the large and small cubes to separate plates.
In a blender, add the large mango cubes and half of the evaporated milk. Blend until smooth.
Drain the cooked tapioca pearls and transfer into a large bowl. Add the chopped mangoes, blended mangoes, the remaining evaporated milk, all purpose cream and the condensed milk. Mix gently until well-combined.
Chill the mango tapioca for at least 4 hours before serving. Once cool, serve the mango tapioca and enjoy!
Notes
- For a vegan version, ensure your sugar is vegan.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Sago pearls can be substituted with tapioca pearls if unavailable.
- Vegan (with vegan sugar), Gluten-Free
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling, Blending
- Cuisine: Asian, Tropical
Nutrition
- Calories: 250
- Sugar: 18g
- Sodium: 15mg
- Fat: 15g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g