Mango Sago Dessert
Mango sago is a chilled Hong Kong-style dessert made with fresh or frozen mango, small tapioca pearls, and a coconut milk base. The pearls are cooked until translucent, then combined with a blended mango puree and diced fruit for contrasting textures. The whole dessert comes together in about 30 minutes and needs a short rest in the refrigerator before serving.
Equipment
- Medium saucepan
- Mixing Bowl
- Whisk
- Fine mesh strainer
Ingredients
- 1 cup small sago pearls available in Asian supermarkets
- 2 cups water
- 1 cup coconut milk preferably full-fat for richness
- ¼ cup sugar to taste
- 2 cups ripe mangoes cubed
- 1 teaspoon vanilla extract pure vanilla preferable
- ¼ cup cold water
Instructions
- Bring 2 cups of water to a boil in a medium saucepan. Add the sago pearls and cook for 10-15 minutes until translucent, stirring occasionally to prevent sticking.
- Once cooked, strain the sago pearls using a fine mesh strainer and rinse under cold water. Set aside.
- In a mixing bowl, combine the coconut milk, sugar, vanilla extract, and 1/4 cup of cold water. Whisk until fully dissolved and well mixed.
- Fold the cooked sago pearls into the coconut milk mixture and stir gently to combine.
- Chill the mixture in the refrigerator for at least 1 hour for flavors to meld.
- Before serving, divide the chilled sago mixture into four bowls and top each with a generous amount of cubed mangoes.
Notes
- For a twist, add a splash of lime juice for a hint of tanginess or substitute sweetened condensed milk for a richer taste.
- To make vegan, ensure all ingredients are plant-based, as some sugars are refined with bone char.
Nutrition
Calories: 336kcalCarbohydrates: 56gProtein: 2gFat: 12gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 66mgPotassium: 265mgFiber: 4gSugar: 24gVitamin A: 893IUVitamin C: 32mgCalcium: 23mgIron: 2mg
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