Description
Mango sago is a creamy, fruity Asian dessert made with sweet ripe mangoes, coconut milk, and chewy tapioca pearls. This refreshing chilled pudding is simple to prepare and perfect for warm days.
Ingredients
- 1 cup mini white tapioca pearls (sago), uncooked
- 6 cups water
- 3 ripe yellow mangoes (such as Ataulfo mangoes)
- 1 (13.5 ounce) can coconut milk (about 1 1/2 cups)
- 2–3 tablespoons sweetened condensed milk, to taste
- 3–4 ice cubes (optional)
- 1/4 cup mango flesh, diced (for topping)
Instructions
1. In a medium saucepan bring 6 cups of water to a boil over medium-high heat.
2. Add the tapioca pearls and reduce the heat to medium-low. Cook for 15–20 minutes, stirring occasionally to prevent sticking. The pearls will become mostly translucent with small white centers.
3. Turn off the heat and let the pearls sit in the hot water for another 15–20 minutes until completely transparent.
4. Rinse the cooked tapioca pearls under running water to cool them and drain using a fine mesh sieve or colander. Set aside.
5. Slice the mangoes in half away from the pit and scoop out the flesh with a spoon. Reserve about 1/4 cup diced mango for topping.
6. Add the remaining mango flesh, coconut milk, and condensed milk to a blender. Add ice cubes if you prefer a chilled dessert and blend until smooth, about 1–2 minutes.
7. Divide the mango mixture into serving bowls, stir in the cooked tapioca pearls, and top with diced mango before serving.
Notes
Mango sago is best served fresh for the best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To make this dessert vegan, omit the sweetened condensed milk and add sugar to taste instead.
For extra flavor, you can add additional diced mango or a splash of coconut cream before serving.