Mango Sago
Mango Sago
Ingredients
- 100 g sago
- 3 mangoes, for puree
- 2 mangoes, cubed
- 200 ml coconut milk
- 200 ml evaporated milk
- 50 g condensed milk
Instructions
- 1
Bring a pot of water to a rolling boil. Once boiling, add the 100 g of sago to the water.
⏱️ 5 min
- 2
Boil the sago for 10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min
- 3
Turn off the heat, cover the pot with a lid, and let the sago sit undisturbed for another 10 minutes. This allows the sago to fully cook and become translucent.
⏱️ 10 min
- 4
Rinse the cooked sago thoroughly with cold water in a colander until it becomes completely translucent and all excess starch is removed. Drain well and set aside.
⏱️ 5 min
- 5
Peel and cut 3 mangoes into pieces. Transfer these mango pieces to a blender.
⏱️ 5 min
- 6
Blend the mango pieces until a smooth puree is formed. Set aside.
⏱️ 2 min
- 7
Peel and cut the remaining 2 mangoes into small, bite-sized cubes. Set aside for assembly and garnish.
⏱️ 5 min
- 8
In a large mixing bowl, combine the 200 ml of coconut milk, 200 ml of evaporated milk, and 50 g of condensed milk.
⏱️ 2 min
- 9
Stir the milk mixture well until all ingredients are fully combined and the condensed milk is dissolved.
⏱️ 1 min
- 10
Add the drained, cooked sago to the cream mixture in the bowl.
⏱️ 1 min
- 11
Pour the mango puree into the bowl with the sago and cream mixture.
⏱️ 1 min
- 12
Add the prepared mango cubes (reserving some for garnish if desired) to the mixture.
⏱️ 1 min
- 13
Gently fold all the ingredients together until they are well incorporated and the sago is evenly coated.
⏱️ 2 min
- 14
Transfer the mango sago mixture into individual serving glasses or a large serving bowl.
⏱️ 2 min
- 15
Chill the dessert in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the dessert to firm up. Optionally, garnish with extra fresh mango cubes just before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sago
- 100 g sago
- 3 mangoes, for puree
- 2 mangoes, cubed
- 200 ml coconut milk
- 200 ml evaporated milk
- 50 g condensed milk
Instructions
- 1
Bring a pot of water to a rolling boil. Once boiling, add the 100 g of sago to the water.
⏱️ 5 min - 2
Boil the sago for 10 minutes, stirring occasionally to prevent sticking.
⏱️ 10 min - 3
Turn off the heat, cover the pot with a lid, and let the sago sit undisturbed for another 10 minutes. This allows the sago to fully cook and become translucent.
⏱️ 10 min - 4
Rinse the cooked sago thoroughly with cold water in a colander until it becomes completely translucent and all excess starch is removed. Drain well and set aside.
⏱️ 5 min - 5
Peel and cut 3 mangoes into pieces. Transfer these mango pieces to a blender.
⏱️ 5 min - 6
Blend the mango pieces until a smooth puree is formed. Set aside.
⏱️ 2 min - 7
Peel and cut the remaining 2 mangoes into small, bite-sized cubes. Set aside for assembly and garnish.
⏱️ 5 min - 8
In a large mixing bowl, combine the 200 ml of coconut milk, 200 ml of evaporated milk, and 50 g of condensed milk.
⏱️ 2 min - 9
Stir the milk mixture well until all ingredients are fully combined and the condensed milk is dissolved.
⏱️ 1 min - 10
Add the drained, cooked sago to the cream mixture in the bowl.
⏱️ 1 min - 11
Pour the mango puree into the bowl with the sago and cream mixture.
⏱️ 1 min - 12
Add the prepared mango cubes (reserving some for garnish if desired) to the mixture.
⏱️ 1 min - 13
Gently fold all the ingredients together until they are well incorporated and the sago is evenly coated.
⏱️ 2 min - 14
Transfer the mango sago mixture into individual serving glasses or a large serving bowl.
⏱️ 2 min - 15
Chill the dessert in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the dessert to firm up. Optionally, garnish with extra fresh mango cubes just before serving.
⏱️ 30 min