Mango Sago Coconut Delight

Mango sago is the ultimate warm-weather dessert for anyone who loves tropical flavors and creamy textures. This recipe blends sweet ripe mangos with cooling coconut milk and wonderfully chewy sago pearls, creating a dessert that is both luscious and refreshing. I turn to this treat any time I have extra mangos on hand or need an easy crowd-pleaser for gatherings.

I first brought mango sago to a summer barbecue and watched everyone race for seconds. It has become my go-to dessert whenever I want something special that takes minimal effort.

Ingredients

• Ripe mangos: choose fruit that gives slightly to touch and smells fragrant at the stem for the best sweetness
• Small sago pearls: quick cooking pearls deliver the classic chewy texture
• Full fat coconut milk: creates a velvety richness and tropical aroma
• Evaporated milk: brings creaminess without overpowering coconut flavor
• Condensed milk: sweetens everything and balances tart notes from mango use more or less to control sweetness
• Coconut jelly: adds extra chew and mild coconut taste optional if you prefer a softer pudding
• Mango jelly: doubles up the mango flavor and adds contrast in color optional but fun

Tips

Choose heavy unblemished mangos and check coconut milk for no separation or off smells for best results

Step-by-Step Instructions

Cook the sago:

Boil a generous pot of water in a saucepan over medium high heat Add the sago pearls and stir often so they do not stick Simmer for about fifteen minutes until most pearls turn translucent even if tiny white centers remain Remove from heat cover and let sit for another fifteen minutes until fully clear and chewy

Cool the sago:

Pour the cooked sago into a fine mesh sieve and rinse under cold running water Gently shake off excess water Pour pearls into a bowl of cold water to keep them from sticking Set aside until assembling

Blend the mango mixture:

Peel and dice the mangos Add to your blender with the evaporated milk Puree until completely smooth and creamy

Combine the ingredients:

Drain the sago from water and transfer to a large mixing bowl Add cubed mango coconut jelly mango jelly condensed milk and coconut milk Pour in the mango puree and stir until everything looks unified Taste and adjust sweetness with extra condensed milk if desired Mix again thoroughly

Chill and serve:

Place the finished pudding in the refrigerator for one hour for best flavor or stir in some ice to cool quickly Scoop into individual bowls or glasses and top as you like with extra mango cubes

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Whenever I make this I look forward to using the ripest mangos I can find My children love taking turns layering in chewy sago and jelly before digging in as a weekend treat

Storage Tips

Store any leftover mango sago in a sealed container in the fridge for up to three days Stir well before serving again as the liquid may separate slightly The tapioca pearls will soak up more moisture over time but a splash of coconut milk revives the creamy consistency

Ingredient Substitutions

No fresh mangos Use defrosted frozen mango pieces or even canned mango pulp in a pinch For a dairy free treat skip evaporated milk and condensed milk and add a bit more coconut milk with a drizzle of maple syrup or agave to sweeten Swap mango and coconut jellies for chopped lychee or nata de coco if you like different textures

Serving Suggestions

Mango sago is extra refreshing when topped with extra fresh mango cubes Try a sprinkle of toasted coconut flakes or a few sprigs of mint to add fragrance Serve in tall glasses layered with jelly for a dramatic look or spoon into bowls with ice for a chilled summer dessert

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Cultural Notes

Mango sago became popular in Hong Kong and throughout Southeast Asia as a creative take on coconut based desserts Its chewy texture and creamy fruit forward flavors make it a festive treat found in dim sum houses or summer street food markets Whenever I share mango sago at family parties it always starts conversations about tropical vacations and childhood memories

Frequently Asked Questions

→ How do I ensure the sago pearls are properly cooked?

Boil the sago pearls until almost all turn translucent, then let them sit covered off-heat until fully clear to get the ideal chewy texture.

→ Can I substitute coconut milk with another milk?

Full-fat coconut milk lends the creamiest results, but dairy milk or non-dairy alternatives like almond or oat milk will work with subtle flavor changes.

→ Should I use fresh or frozen mango?

Fresh ripe mango provides the best sweetness and texture, but thawed frozen mango can be used for convenience.

→ How long can mango sago stay fresh in the fridge?

Store refrigerated in a sealed container and enjoy within 2 days for the best texture and flavor.

→ What toppings go well with mango sago?

Coconut jelly, mango jelly, extra mango cubes, or a drizzle of coconut milk are all delicious additions.

→ Is it necessary to rinse the sago pearls after cooking?

Yes, rinsing removes excess starch and prevents the pearls from sticking together, ensuring a smooth, pleasant dessert.