Mango Sago
A refreshing and creamy dessert featuring coconut milk, sweet mango puree, and chewy tapioca pearls, perfect for hot summer days.
Ingredients
Main Ingredients
- 1 cup tapioca pearls (small or medium sago pearls)
- 2 cups coconut milk (full-fat for creamier texture; light works but thinner)
- 1 cup mango puree (use fresh ripe mango blended, or thawed frozen mango)
- 1/4 cup sugar, or to taste Substitute honey or maple syrup if preferred.
- 1 ripe mango, diced (for garnish)
Instructions
Cooking Tapioca Pearls
- Bring a large pot of water to a rolling boil. Add the tapioca pearls and stir gently to prevent clumping.
- Cook according to package instructions until the pearls are translucent throughout (typically 8–15 minutes depending on size). Stir occasionally.
- Drain the pearls and rinse under cold running water to stop the cooking and remove surface starch. Set aside to cool.
Mixing Ingredients
- In a mixing bowl, whisk together the coconut milk, mango puree, and sugar until the sugar dissolves and the mixture is smooth. Taste and adjust sweetness.
- Fold the cooled tapioca pearls into the coconut-mango mixture until evenly distributed.
Chilling
- Cover and refrigerate for at least 1–2 hours to chill and let flavors meld.
- Spoon into serving bowls and top with diced ripe mango. Serve cold.
Notes
Keep steps short and steady. Best served well-chilled in small bowls or pretty glasses. Pair with grilled or spicy mains for a balanced meal.