Mango Sago with Coconut Milk
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.
- 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.
You may adjust the amount of sugar according to preferred sweetness.
You may also substitute evaporated or almond milk for coconut cream.
Calories: 162kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 14mg | Potassium: 97mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1.3mg | Calcium: 3mg | Iron: 0.7mg