Mango Sago
Creamy Hong Kong-style mango sago dessert with tender tapioca pearls and fresh tropical mango flavor.
Pin Share Print Servings: 6
Calories: 215kcal
Cost: $8-10
Equipment
- Large pot (For cooking sago)
- Fine-mesh strainer (For draining pearls)
- High-speed blender (For mango puree)
- Large mixing bowl (For combining)
- Serving bowls (Clear glass preferred)
Ingredients
- ½ cup small sago pearls - tapioca pearls
- 6 cups water - for cooking
- 1 pinch salt
- 3 large ripe mangoes - divided use
- 1 can coconut milk - 14 oz can
- ½ cup evaporated milk
- ¼ cup sweetened condensed milk
- ½ teaspoon vanilla extract
- 2 tablespoons coconut flakes - for garnish
- 6 sprigs fresh mint - optional garnish
- ¼ cup coconut jelly cubes - optional
Instructions
- Bring large pot of water to rolling boil with pinch of salt
- Add sago pearls gradually while stirring to prevent clumping
- Cook for 15-20 minutes until pearls become translucent with tiny white centers
- Rinse with cold water and drain thoroughly
- Peel and dice ripe mangoes, reserving some chunks for garnish
- Blend majority of mango pieces until completely smooth
- Mix mango puree with coconut milk, evaporated milk, and condensed milk
- Add vanilla extract and stir until well combined
- Fold cooked sago pearls into mango mixture gently
- Taste and adjust sweetness with more condensed milk if needed
- Chill mixture in refrigerator for at least 2 hours
- Spoon chilled mango sago into individual serving bowls or glasses
- Top with reserved fresh mango chunks for textural contrast
- Garnish with coconut flakes and fresh mint if desired
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 1cup | Calories: 215kcal (11%) | Carbohydrates: 35g (12%) | Protein: 4g (8%) | Fat: 8g (12%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg (3%) | Sodium: 45mg (2%) | Potassium: 385mg (11%) | Fiber: 3g (13%) | Sugar: 28g (31%) | Vitamin A: 1285IU (26%) | Vitamin C: 58mg (70%) | Calcium: 125mg (13%) | Iron: 0.8mg (4%)