This mango sago is the IT summer dessert. Lately I get very excited when I think of very easy desserts, that call for only few ingredients and that don’t need an oven. Obviously my main interest is that the dessert is delicious, like this mango sago, which originated in Hong Kong in the 80’s and is characterized by being creamy and refreshing at the same time.
Jump to Recipe
Mango sago dazzled me, not only because I love mango but also because it is so rich and full of different textures. That makes it so interesting and flavorful.
But what is mango sago really? Well, first we have to know that sago is the name given to tapioca pearls, which are obtained from the extraction of starch from the cassava root. So, mango sago is a pudding-like dessert made from tapioca pearls (sago), mango, coconut milk and condensed milk. You can imagine is delicious of course!
Basically sago can be made of any flavor mainly fruits, but another popular flavor is grapefruit with mango. That should be interesting. Let us know if you would like to see that!
To make this recipe there are 2 options: blend part of the mango with the liquid (coconut milk and condensed milk) or leave all the mango in cubes and just mix it with the liquid. We chose the first option of blending part of the mango with the liquid because we wanted the dessert to have a lot of mango flavor and to be creamier in consistency.
The mango sago, as its name says it, is made with mango, a lot of it. So be sure to use a type of mango that you like and that is ripe so that it is sweet and just right. There are a lot of mango varieties, use the one you like the most.
Another important thing to mention about this recipe is that the tapioca should be cooked well, meaning, when done it should not be hard, it should be soft. To achieve this, make sure to follow all of the steps in the directions here to get it right.
This dessert is especially good for making ahead, in advance and to leave it in the refrigerator until it is going to be served. And that is because it gets even better after a few days.
If you like this recipe you have to check out all the others in our series of 5 summer desserts with 5 ingredients or less.
Ingredients
Method
- Add plenty of water to a medium saucepan and bring to a high heat. Once the water has boiled, lower the heat to medium-high, add the tapioca pearls and mix a little with a rubber spatula.
- Cook for 20 minutes, then remove the pot from the heat and cover it so that the tapioca pearls rest in the water for another 10 minutes until they are almost transparent, which means they are well cooked.
- Empty the cooked tapioca pearls (sago) into a fine mesh strainer to drain the water and then rinse them with cold water. At this point the tapioca pearls should be completely transparent. Fill a large bowl with cold water and place the strainer with the tapioca pearls on top to soak in the water while preparing the rest of the recipe.
- Separately, cut the mangoes in half with a knife. Reserve one mango and cut the other two into medium cubes. A portion of these diced mangoes should be reserved for garnish at the end.
- In the bowl of a blender or food processor, add the reserved mango along with the coconut milk, evaporated milk and condensed milk. Blend for a few seconds until smooth and homogeneous.
- In a large deep serving dish, add the drained tapioca pearls along with the previous mixture and the mango cubes (except those to be used for decoration). Mix everything very well and there are two options to consume: cover the bowl with plastic wrap and refrigerate for 4 hours or add ice to the mixture to consume faster.
- Once the mango sago is well chilled, serve in individual glasses and decorate with more mango cubes.
Tried this recipe?
Let us know how it was!
Leave a Reply