Description
Mango sago is a creamy, refreshing tropical dessert made with ripe mango, chewy tapioca pearls, coconut milk, and sweetened condensed milk. Served chilled, it is an easy make-ahead treat that's perfect for warm days and special gatherings.
Ingredients
1.65 pounds ripe mangos
1/2 cup small tapioca pearls
1/3 cup sweetened condensed milk
13.5 fluid ounces full-fat coconut milk
Fresh mint leaves, optional, for garnish
5 cups water (for cooking tapioca pearls)
Instructions
- Bring 5 cups of water to a boil in a medium pot.
- Add the small tapioca pearls and cook over medium heat for 10 minutes, stirring occasionally.
- Turn off the heat, cover the pot, and let the pearls rest for 10 to 15 minutes until fully translucent.
- Drain the cooked tapioca, rinse thoroughly under cold water, and allow to drain well.
- Transfer the tapioca pearls to a large bowl and stir in the coconut milk.
- Peel and pit two of the mangos, then blend with the sweetened condensed milk until smooth.
- Peel and dice the remaining mango into small cubes.
- Divide the mango puree among four serving glasses or bowls.
- Spoon the coconut and tapioca mixture over the mango puree.
- Top with diced mango, garnish with fresh mint if desired, chill for at least 30 minutes, and serve cold.
Notes
Use fully ripe mangos for the sweetest flavor and smoothest texture.
Reduce the condensed milk if your mangos are especially sweet.
Add a splash of coconut milk before serving if the mixture thickens after refrigeration.
Store covered in the refrigerator for up to 3 days.
Keep diced mango separate until serving for the freshest texture.
Freezing is not recommended.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boil
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 467 kcal
- Sugar: 43 g
- Sodium: 70 mg
- Fat: 24 g
- Saturated Fat: 21 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 8 mg
