Mango Sago

5 from 2 votes

With its vibrant mango flavour, creamy coconut milk, and chewy texture of tapioca pearls, this refreshing summer dessert is a tropical paradise in a bowl.

Prep Time5

Cook Time30

Course: Dessert, Snack

Cuisine: Asian

Servings: servings

Calories: 385kcal

Author: Claudy

Equipment

Ingredients

4 Mangoes blend 3 and cube 1 for topping
½ cup Tapioca pearls
½ cup Coconut milk
¼ cup Condensed Milk
6 cups Water

US Customary - Metric

Instructions

In a saucepan over medium heat, bring 6 cups of water to a boil.
Add the tapioca pearls and cook over medium heat, stirring occasionally, for about 20 minutes or until the pearls are translucent and cooked through. If after 20 minutes, the pearls still have a white center, let them sit in the hot water for 5 minutes uncovered till translucent.
Note: If the water becomes thicker when cooking, add more; if not, most of the pearls will stick to the bottom of the pot.
Once cooked, drain the tapioca pearls and rinse under cold water to remove excess starch. Set aside.
Peel and chop 3 mangoes. Cube 1 mango.
Combine the chopped mangoes, condensed milk, and coconut milk in a blender or food processor and blend till smooth.
Transfer the cooked tapioca pearls to a bowl, add the mango puree, and stir until combined. If you want it chilled, chill the mango puree only for 30 minutes before adding the pearls. If the mixture is too thick, add small water.
Transfer to a glass and pour a thin layer of coconut milk on top. Lastly, top it with the cubed mango chunks and serve.

Notes

Use ripe mangoes.
To avoid tapioca pearls sticking together, stir them occasionally while cooking. Rinsing them under cold water after cooking is also crucial as it removes excess starch and ensures a smooth texture.
Add sugar or honey to sweeten if needed. This recipe is already sweet, if you want it sweeter, add condensed milk and or any sweetener.
Let it chill or serve immediately.

Nutrition