BY :Bebs | Published: | Updated: | 9 Comments
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4.60 from 5 votes
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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.
Mango Sago is a popular Asian dessert that is commonly found on menus of many restaurant and dessert stores in various Asian countries.It is said to have originated in Hong Kong but is usually accompanied by pomelo. Over the years, it's popularity spread to other neighboring countries like Singapore, Taiwan, and the Philippines.
It is a very straightforward dessert to make. Like making mango smoothie with the added bonus of sago pearls. Cooking the sago is the only part that requires a bit of work, the rest is easy-peasy.
Speaking of sago pearls. don't you just love them?I do. I am a sucker for anything with these cute little pearls. Can you tell? I even have a tutorial on how to make black tapioca pearls. Also did a small research on the difference of sago to tapioca. Yes, they are not one and the same. Sago is made from a starch extracted from the pith of tropical palm trees. Tapioca pearls, on the other hand, come from cassava starch.
If you love tapioca pearls or sago pearls. like I do, you can find more recipes and articles about it below.
Some recipes mix milk and coconut milk in their Mango Sago. I opted to skip it and make it vegan-friendly. Actually, it was Armin's idea because he loves anything coconut. So he asked me if I can just use coconut milk so he can enjoy both the mangoes and the coconut taste at the same time.
That is one of the perks of living in the tropics. Fresh fruits and coconuts available all-year round. And of course, the sun! We find ourselves contemplating often how we would be all covered up from head to toe right now if we were back in Germany.
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Mango Sago with Coconut Milk
4.60 from 5 votes
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 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Course :Dessert
Servings =8
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Ingredients
- ½ cup small sago pearls - or tapioca pearls
- 1 liter water - for boiling
- ⅓ cup sugar
- 1 cup coconut cream or coconut milk
- 3 big ripe mangoes - peeled and cut into cubes
Instructions
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.
Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago pearlsare no longer hot to touch. Transfer to a bowl and soak in little water.
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.
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.
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.
Notes
You may adjust the amount of sugar according to preferredsweetness.
You may also substitute evaporated or almond milk for coconut cream.
Nutrition
Calories: 162kcalCarbohydrates: 17gProtein: 1gFat: 10gSaturated Fat: 9gCholesterol: 0mgSodium: 14mgPotassium: 97mgFiber: 1gSugar: 8gVitamin C: 1.3mgCalcium: 3mgIron: 0.7mg
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Comments
Danielle says
Absolutely delicious. I made this for a work party and everyone loved it. This recipe is a keeper. Simple and delicious.Reply
Bebs says
Thank you for the 5 stars, Danielle. Great to know your colleagues like it!
Reply
Jehan says
Hi,
I made this dessert today. I used canned pineapples. It turned out good but I got 4 ramekins and it's a bit runny. What would you advise. Should I have put it on heat again after having mixed pineapples and coconut milk to the cooked sago?Reply
Gail says
Hello Bebs,
Thank you so much for posting your recipe! Please could you tell me if this pudding is supposed to set like a pannacotta after chilling?
Thanks and regards,
GailReply
Bebs says
Hi Gail, it is not a pudding at all. It is more like a thick drink.
Reply
agnes elumba says
The coconut milk you use canned or carton or fresh?
Reply
Bebs says
From the can.
Reply
Ai Li says
I want to make this but do not know how much mangoes (in grams) to use. Possible to advice? Thanks
Reply
Sofia says
It depends on how much mangoes you want and how strong taste you’d like, perhaps you may one to use around half a mango per person and tomes the serving you’d desire to prepare 🙂Reply
