Description

Get ready to indulge in the tropical goodness of Mango Sago, a creamy, sweet, and refreshing dessert that will transport your taste buds to paradise. Whether you’re a fan of mango recipes or searching for a unique summer treat, this Mango Sago recipe is a must-try for anyone who loves light yet satisfying desserts. Let’s dive into the irresistible world of this chilled, fruit-filled delight!

Ingredients

Scale

Main Ingredients

1 cup mini white tapioca pearls (uncooked)
3 ripe yellow mangoes (choose sweet and aromatic varieties like Ataulfo or Alphonso)
1 can (400 ml) coconut milk (full-fat for a creamy texture)
2–3 tablespoons sweetened condensed milk (adjust sweetness to taste)

Optional Ingredients

1 tablespoon sugar (if mangoes are not sweet enough)
Crushed ice or chilled water (to enhance the cooling effect)

Substitutions for Dietary Preferences

For a vegan version, replace condensed milk with agave syrup or simple syrup.
For a nut-free option, ensure that the coconut milk you choose is free of cross-contamination warnings.

Instructions

Step 1: Cook the Tapioca Pearls

Bring 6 cups of water to a rolling boil in a large pot.
Add the tapioca pearls and stir continuously to prevent clumping.
Reduce heat to medium and simmer for 10-15 minutes, or until the pearls are translucent with a tiny white center.
Turn off the heat and cover the pot. Let the pearls sit for another 10 minutes to cook through.
Rinse the tapioca under cold water to remove excess starch, then drain thoroughly.

Step 2: Prepare the Mango Base

Peel and dice the mangoes, reserving ¼ cup of mango cubes for garnish.
In a blender, combine the remaining mango cubes, coconut milk, and sweetened condensed milk. Blend until smooth and creamy.
If desired, add crushed ice to the mixture for a colder, more refreshing texture.

Step 3: Assemble the Mango Sago

Divide the mango-coconut mixture evenly into serving bowls or glasses.
Stir in the cooked tapioca pearls, ensuring an even distribution.
Top each serving with reserved mango cubes and chill in the refrigerator for at least 30 minutes before serving.

Notes

Use ripe mangoes: The sweetness of the mangoes is key to the dessert’s flavor, so choose fully ripened ones for the best results.
Pre-cook the tapioca: Tapioca pearls can be stored in the fridge for up to a day. Reheat with warm water before use to restore their chewiness.
Experiment with milk options: For a nutty twist, try almond or oat milk in place of coconut milk.