Mango Sago
Creamy, fruity, tropical, and loaded with texture, this mango sago is THE ultimate summer dessert. The best part? It's insanely easy to make and calls for minimal ingredients!
Servings: 4 persons
Ingredients
- ½ cup sago or tapioca pearls
- 2 cups water divided
- 3 tablespoons condensed milk
- 1 cup thick coconut milk
- 1 cup mango pulp
- Mango slices for garnish optional
Instructions
Sago mix:
- Rinse the sago and soak in ½ cup of water for 1 hour.½ cup sago or tapioca pearls, 2 cups water
- Take 1 ½ cups of water in a pot and bring to a boil over high heat. Drain the soaked sago, add it to the pot and once it starts boiling, cook on low heat for 2-3 minutes till they turn transparent. Stir frequently to prevent the sago from clumping together or sticking to the bottom of the pot.
- Drain the cooked sago to remove excess water if any. Add ½ cup coconut milk & 2 tablespoons of condensed milk. Mix well and refrigerate until serving.3 tablespoons condensed milk, 1 cup thick coconut milk
Mango mix:
- Add mango pulp, ¼ cup coconut milk, remaining 1 tablespoon of condensed milk to a blender and blend to a smooth paste. Chill in the refrigerator for 1 hour.1 cup mango pulp
Layering mango sago:
- At the time of serving, take a dessert cup or bowl, add 2 tablespoons of mango mix, 2 tablespoons of sago mix and top with mango slices.Mango slices for garnish
Video
Notes
- Sago must be soaked so they cook faster. It should be cooked on low heat to avoid them clumping together or sticking to the pan.
- Fresh mangoes taste best in the recipe. canned or frozen mangoes may also be used if fresh ones are unavailable.
Nutrition
Calories: 311kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 48mg | Potassium: 216mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1456IU | Vitamin C: 10mg | Calcium: 65mg | Iron: 9mg