This dessert blends the creamy richness of coconut milk with the bright natural sweetness of ripe mango. Tender sago pearls combine with diced fruit and a silky mango puree to create a tropical treat bursting with refreshing flavor, perfect for cooling down on a warm summer day while indulging in pure bliss. Truly!

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I stumbled upon my absolute favorite Mango Sago recipe that is both nutrtious and simple to make. I use 1/2 cup small sago pearls which I boil in 4 cups water till they become all translucent and chewy.

Then i add 1/3 cup sugar, but you can put more if you like it sweeter, and pour in 1 cup coconut milk to give it that rich, tropical twist. I also mix in 1 cup diced ripe mango flesh along with a fresh mango blended to a smooth puree.

This recipe is not only vegan and perfect as a cold mango dessert but it also falls in line with those easy asian cuisine recipes that everyone loves. Its nutritional value is great since mango has vitamins that help boost your energy.

Some say its similar to a mango pomelo sago dessert or even a tapioca with mango treat. I like it best served chilled with ice cubes so its extra refreshing.

Why I Like this Recipe

I really like this recipe because it’s super easy to make, the flavors mix really well, and it brings me back to happy summer days. Also, I love how I can tweak the sweetness to my taste, and the texture of the sago pearls combined with mango is just awesome.

Okay so here’s my take on making mango sago. First, you boil 4 cups of water in a medium saucepan and toss in 1/2 cup of small sago pearls. Let them soak and cook until they turn translucent, which usually takes around 15 minutes. Once that’s done, drain them and rinse under cold water so they dont keep cooking too much.

Now, in another bowl, stir in 1/3 cup of sugar with the warm sago ball until the sugar dissolves pretty well. Then, pour in 1 cup of coconut milk and mix everything until it’s all combined. After that, add the 1 cup of diced ripe mango flesh and stir it up again.

Next, blend a fresh mango into a smooth puree then mix that into your sago blend too. If you think it needs more sweetness, just sprinkle in a little extra sugar until it tastes right to you. Now, if you like your Mango Sago chilled like me sometimes, just toss in some ice cubes or pop the bowl in the fridge for about an hour.

Before serving, give the mixture one more good stir so the flavors are evenly distributed and then serve in bowls. Enjoy your yummy Mango Sago!

Ingredients

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Small sago pearls: They are high in carbs which give you quick energy and a great chewy texture.
Sugar: This provides the dessert with its sweetness; you can add more if you prefer it sweeter.
Coconut milk: Offers a rich creaminess and healthy fats that make the dish extra indulgent.
Diced ripe mango: Brings a burst of natural flavor and fibre to help with digestion.
Mango puree: Adds a tangy freshness, blending smooth texture with essential vitamins.

Ingredient Quantities

1/2 cup small sago pearls

4 cups water for boiling and soaking the sago

1/3 cup sugar (add more if you like it sweeter)

1 cup coconut milk

1 cup diced ripe mango flesh

1 fresh mango, blended to a smooth puree

Ice cubes, optional for serving chilled

How to Make this

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1. First, bring 4 cups of water to a boil in a medium saucepan and then add the 1/2 cup sago pearls; let them soak and cook until they turn translucent, which might take about 15 minutes.

2. Once they are cooked, drain the sago and rinse them under cold water to stop further cooking.

3. In a separate bowl, mix in the 1/3 cup sugar with the warm sago so the sugar dissolves easier.

4. Now, pour in the 1 cup coconut milk and stir the mixture until everything is well combined.

5. Add the 1 cup diced ripe mango flesh into the bowl and give it a good stir.

6. Next, blend the fresh mango until smooth into a puree then mix that into your sago blend.

7. Taste the mixture and add a little more sugar if you prefer it sweeter.

8. If you like your Mango Sago chilled, toss in a few ice cubes or put the bowl in the fridge for about an hour.

9. Give the mixture another stir before serving to ensure the flavors are evenly distributed.

10. Serve in bowls and enjoy your yummy Mango Sago!

Equipment Needed

1. Medium saucepan for boiling water and cooking the sago
2. Fine mesh strainer or colander to drain and rinse the sago
3. Mixing bowl for combining the sago, sugar, coconut milk, and mango pieces
4. Measuring cups to accurately measure water, sago, sugar, coconut milk, and mango
5. Stirring spoon for mixing the ingredients well
6. Blender for pureeing the fresh mango into a smooth consistency
7. Knife and cutting board for dicing the ripe mango flesh
8. Optional: Serving bowls if you plan on serving the Mango Sago chilled

FAQ

Q: How do I properly cook sago pearls?

A: Start by soaking the sago pearls in water for about 30 minutes to remove extra starch, then add them to boiling water and cook until they turn clear. This usually takes around 15 to 20 minutes.

Q: Can I use another type of milk if I dont have coconut milk?

A: Sure, you can try using almond milk or even regular cow's milk, but the flavour will change a bit so the recipe might not taste exactly the same.

Q: What is the best way to get a smooth mango puree?

A: Peel and chop a ripe mango, then blend it until smooth. If its too thick, you can add a little water to help it blend better.

Q: How can I adjust the sweetness of this dessert?

A: You can always add more sugar during cooking if you like it sweeter. Just taste as you go and adjust accordingly.

Q: Any tips on serving Mango Sago?

A: Chill the dessert well and add some ice cubes when serving if you prefer it extra refreshing. Some people also like a sprinkle of chopped mango on top for extra flavour.

Mango Sago Recipe Substitutions and Variations

Instead of using 1/3 cup sugar, you can try honey or agave syrup if you’re looking for a more natural sweetener.
If you dont have coconut milk then almond milk or even cashew cream can be a good swap for a slightly different creamy texture.
For the diced ripe mango, you could also use papaya or peaches if they’re more available in your area.
If you dont have a fresh mango for the puree, a store bought mango puree or even peach puree could work just fine.

Pro Tips

1. Make sure you stir the sago constantly while it’s cookin so it don’t stick or get mushy if left on the bottom.
2. Once you drain the sago, rinse it with cold water right away so it stops cookin and stays the right texture.
3. Add sugar gradually and keep tasting the mix because its always easier to add more later than try to fix an overly sweet dish.
4. If you chill the mix in the fridge for an hour instead of just tossing in ice cubes, the flavours have more time to blend and come out even better.