Mango Sago
Mango Sago
Ingredients
For the Sago Pudding
- 1/2 cup small sago pearls
- 4 cups water
For the Mango Cream Base
- 2 ripe mangoes, peeled and pitted
- 1 can full-fat coconut milk, (13.5 ounce)
- 1/2 cup sweetened condensed milk, or to taste
For Garnish
- 1 ripe mango, diced into 1/2-inch cubes
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan. Add the sago pearls, stirring gently to prevent sticking. Reduce heat to medium-low and simmer, uncovered, for 10-12 minutes, stirring occasionally, until most of the pearls are translucent with only a tiny white dot in the center.
⏱️ 12 min
- 2
Remove the saucepan from heat, cover, and let the sago pearls sit for 10 minutes to finish cooking. They should become completely translucent.
⏱️ 10 min
- 3
Drain the cooked sago pearls in a fine-mesh sieve and rinse thoroughly under cold running water until cool. This prevents them from sticking together. Set aside to drain completely.
⏱️ 3 min
- 4
While the sago is cooking, prepare the mango cream base. Cut the flesh from the 2 peeled and pitted mangoes. In a blender, combine the mango flesh, full-fat coconut milk, and sweetened condensed milk. Blend until completely smooth and creamy.
⏱️ 5 min
- 5
In a large bowl, combine the drained sago pearls with the blended mango cream base. Stir gently to combine everything evenly.
⏱️ 2 min
- 6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld and the sago to absorb some of the mango cream.
⏱️ 120 min
- 7
Before serving, give the Mango Sago a good stir. Divide into individual serving bowls or glasses. Garnish each serving with a generous amount of fresh diced mango.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Sago
For the Sago Pudding
- 1/2 cup small sago pearls
- 4 cups water
For the Mango Cream Base
- 2 ripe mangoes, peeled and pitted
- 1 can full-fat coconut milk, (13.5 ounce)
- 1/2 cup sweetened condensed milk, or to taste
For Garnish
- 1 ripe mango, diced into 1/2-inch cubes
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan. Add the sago pearls, stirring gently to prevent sticking. Reduce heat to medium-low and simmer, uncovered, for 10-12 minutes, stirring occasionally, until most of the pearls are translucent with only a tiny white dot in the center.
⏱️ 12 min - 2
Remove the saucepan from heat, cover, and let the sago pearls sit for 10 minutes to finish cooking. They should become completely translucent.
⏱️ 10 min - 3
Drain the cooked sago pearls in a fine-mesh sieve and rinse thoroughly under cold running water until cool. This prevents them from sticking together. Set aside to drain completely.
⏱️ 3 min - 4
While the sago is cooking, prepare the mango cream base. Cut the flesh from the 2 peeled and pitted mangoes. In a blender, combine the mango flesh, full-fat coconut milk, and sweetened condensed milk. Blend until completely smooth and creamy.
⏱️ 5 min - 5
In a large bowl, combine the drained sago pearls with the blended mango cream base. Stir gently to combine everything evenly.
⏱️ 2 min - 6
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled. This allows the flavors to meld and the sago to absorb some of the mango cream.
⏱️ 120 min - 7
Before serving, give the Mango Sago a good stir. Divide into individual serving bowls or glasses. Garnish each serving with a generous amount of fresh diced mango.
⏱️ 3 min