Mango Coconut Sago
Mango Coconut Sago
Ingredients
- 2 ripe mangoes, (300 - 350g flesh yield)
- 200 ml coconut milk/cream
- 2 tablespoons condensed milk, or to taste
- pinch sea salt
- 60 g sago, (small tapioca pearls)
Instructions
- 1
Bring a pot of water to a rolling boil. Add the 60g of sago (small tapioca pearls) to the boiling water and cook for 10-12 minutes, stirring occasionally, until the pearls become translucent. There should be no white opaque centers left.
⏱️ 12 min
- 2
Once cooked, drain the sago through a fine-mesh sieve. Rinse the sago thoroughly under cold running water to remove excess starch and prevent sticking. Transfer the rinsed sago to a medium-sized bowl and set aside.
⏱️ 3 min
- 3
Take one of the ripe mangoes. Peel it, carefully remove the pit, and cut the flesh into small, uniform cubes. Set these cubed mango pieces aside; they will be used for garnish.
⏱️ 5 min
- 4
Take the second ripe mango. Peel it, remove the pit, and roughly chop the flesh into smaller pieces. These pieces will be blended.
⏱️ 3 min
- 5
Add the roughly chopped mango, 200ml of coconut milk/cream, 2 tablespoons of condensed milk (or more, depending on the sweetness of your mangoes and desired taste), and a pinch of sea salt to a blender. Blend on high speed until the mixture is completely smooth and creamy, with no lumps.
⏱️ 2 min
- 6
Pour the blended mango and coconut mixture into the bowl containing the prepared sago. Stir well with a spoon or spatula to ensure the sago is evenly distributed throughout the mango mixture.
⏱️ 1 min
- 7
Divide the mango coconut sago mixture evenly into four individual serving bowls or glasses. Top each portion generously with the reserved cubed mango pieces.
⏱️ 1 min
- 8
Cover the bowls and refrigerate the mango coconut sago for at least 2 hours, or ideally overnight, to allow it to chill thoroughly and for the flavors to meld. Serve cold.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Coconut Sago
- 2 ripe mangoes, (300 - 350g flesh yield)
- 200 ml coconut milk/cream
- 2 tablespoons condensed milk, or to taste
- pinch sea salt
- 60 g sago, (small tapioca pearls)
Instructions
- 1
Bring a pot of water to a rolling boil. Add the 60g of sago (small tapioca pearls) to the boiling water and cook for 10-12 minutes, stirring occasionally, until the pearls become translucent. There should be no white opaque centers left.
⏱️ 12 min - 2
Once cooked, drain the sago through a fine-mesh sieve. Rinse the sago thoroughly under cold running water to remove excess starch and prevent sticking. Transfer the rinsed sago to a medium-sized bowl and set aside.
⏱️ 3 min - 3
Take one of the ripe mangoes. Peel it, carefully remove the pit, and cut the flesh into small, uniform cubes. Set these cubed mango pieces aside; they will be used for garnish.
⏱️ 5 min - 4
Take the second ripe mango. Peel it, remove the pit, and roughly chop the flesh into smaller pieces. These pieces will be blended.
⏱️ 3 min - 5
Add the roughly chopped mango, 200ml of coconut milk/cream, 2 tablespoons of condensed milk (or more, depending on the sweetness of your mangoes and desired taste), and a pinch of sea salt to a blender. Blend on high speed until the mixture is completely smooth and creamy, with no lumps.
⏱️ 2 min - 6
Pour the blended mango and coconut mixture into the bowl containing the prepared sago. Stir well with a spoon or spatula to ensure the sago is evenly distributed throughout the mango mixture.
⏱️ 1 min - 7
Divide the mango coconut sago mixture evenly into four individual serving bowls or glasses. Top each portion generously with the reserved cubed mango pieces.
⏱️ 1 min - 8
Cover the bowls and refrigerate the mango coconut sago for at least 2 hours, or ideally overnight, to allow it to chill thoroughly and for the flavors to meld. Serve cold.
⏱️ 120 min