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.
Mango Sago with Coconut Milk
- 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
- 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 pearls are 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.