Mango Sago Coconut Dessert (Print Version)
# Ingredients:
→ Sago and Fruit Base
01 -
180 g small sago tapioca pearls
02 -
2–3 large mangos (approx. 900 g), peeled and diced
03 -
1 ripe mango, cubed
→ Jelly and Toppings
04 -
240 ml coconut jelly, diced (optional)
05 -
240 ml mango jelly, diced (optional)
→ Creamy Sauce
06 -
120 ml evaporated milk, well-chilled
07 -
45 ml sweetened condensed milk, or to taste
08 -
240 ml full-fat coconut milk
# Instructions:
01 -
Bring water to a boil in a medium saucepan over medium-high heat. Add sago pearls and cook for approximately 15 minutes, stirring occasionally, until they appear mostly transparent with slight opaque centres. Remove from heat, cover, and allow to sit for an additional 15 minutes until fully translucent.
02 -
Pour sago pearls into a fine mesh sieve, rinse thoroughly under cold running water, then transfer to a bowl of cold water to prevent clumping. Set aside.
03 -
Place diced mangos and evaporated milk into a blender. Blend at high speed until completely smooth.
04 -
Drain sago pearls and transfer to a large mixing bowl. Gently fold in cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in mango puree and stir until evenly combined. Adjust sweetness with extra condensed milk if desired.
05 -
Cover and refrigerate mixture for at least 1 hour or add ice to chill quickly. Serve cold in individual cups.
# Notes:
01 -
For best texture, avoid overcooking the sago pearls; slight opacity at the center will disappear after resting in hot water.
02 -
Optionally, garnish servings with extra fresh mango cubes or a drizzle of coconut milk.