Mango Sago Recipe

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This mango sago recipe is one of those Asian desserts I genuinely enjoy making because it is pretty easy to make.

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: Asian

Servings:

Calories: 314kcal

Author: Geraldine Julie

Ingredients

½ cup small sago pearls
2 cups ripe mango, diced
1 cup coconut milk
½ cup evaporated milk or cream
3 tablespoon condensed milk or sugar
Pinch of salt

Instructions

Bring a pot of water to a boil. Add sago pearls and cook for 8 - 10 minutes, stirring occasionally, until mostly translucent. Drain and rinse under cold water. Set aside.
Blend half of the mango until smooth. Dice the remaining mango into small cubes.
In a bowl, combine mango purée, coconut milk, evaporated milk, condensed milk and salt. Stir until smooth.
Add cooked sago and diced mango to the mixture. Stir gently to combine.
Refrigerate for at least 1 hour before serving. Serve cold.

Notes

Taste & Texture

Creamy and smooth with bursts of fresh mango and soft, chewy sago pearls.

Storage, Freezing & Reheating

Fridge: Store covered for up to 2 days.
Freezer: Not recommended.
Reheat: Best served chilled straight from the fridge.

Cooking Time and Temperature

The sago usually cooks in around 8 - 10 minutes. Keep an eye on it and stir occasionally so it doesn’t stick.

Serving Recommendations

I like serving this in small glasses or bowls because it looks prettier and feels a bit more special.
Serve well chilled for the best flavour and texture.

Recipe Variations and Substitutions

Use tapioca pearls instead of sago if needed.
Swap evaporated milk for extra coconut milk.
Add pomelo or berries for extra freshness.

Proper Storage Tips

Keep covered in the fridge and stir before serving if it separates slightly.
Best eaten within 2 days.

Pro Tips

Use ripe mangoes.
Rinse the sago properly.
Chill before serving.

Nutrition