Mango Sago Delight (Printable Version)
A chilled mix of sago pearls, fresh mango, and coconut milk offers a natural sweet tropical treat.
# Ingredients Required:
→ Toppings
01 -
180 ml small tapioca pearls (sago)
02 -
1 medium mango, cubed
03 -
240 ml coconut jelly (optional)
04 -
240 ml mango jelly (optional)
→ Mango Coconut Sauce
05 -
900 g peeled and diced ripe mango (approximately 2 large mangoes)
06 -
120 ml chilled evaporated milk
07 -
45 ml condensed milk, adjust to taste
08 -
240 ml full-fat coconut milk
# Guide to Cooking:
01 -
Bring a medium saucepan of water to a boil over medium-high heat. Add the small tapioca pearls and cook, stirring occasionally, until the pearls turn translucent except for slight white centers, about 15 minutes. Remove from heat, cover, and let stand for an additional 15 minutes until fully translucent.
02 -
Drain the cooked tapioca pearls and rinse thoroughly under cold water. Transfer the sago to a bowl of cold water to prevent clumping and set aside.
03 -
Place the diced mango and chilled evaporated milk in a blender. Blend on high speed until smooth and creamy.
04 -
Drain the sago pearls and transfer to a large mixing bowl. Add cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the mango purée and stir thoroughly to combine. Adjust sweetness by adding more condensed milk if desired, then blend the mixture evenly.
05 -
Refrigerate the mixture for at least one hour to chill, or serve immediately over ice in individual serving cups. Enjoy fresh.
# Extra Suggestions:
01 -
Allowing the sago to rest covered off heat helps pearls fully become translucent and improves texture.