Description
Mango Sago is a refreshing Asian dessert made with ripe mangoes, tapioca pearls (sago), and coconut milk, creating a creamy, tropical treat perfect for hot weather.
Ingredients
Units
Scale
- 2 ripe mangoes, peeled and diced
- 1/2 cup small tapioca pearls (sago)
- 1 cup coconut milk
- 1/2 cup evaporated milk or regular milk
- 2–3 tbsp sugar (adjust to taste)
- 1/4 tsp salt
- 1/2 cup water
- Optional: extra mango cubes for topping, mint leaves for garnish
Instructions
- Cook the tapioca pearls according to package instructions until translucent. Rinse under cold water and drain well.
- In a blender, combine one and a half mangoes, coconut milk, evaporated milk, sugar, salt, and water. Blend until smooth.
- Add the cooked sago to the mango mixture and stir to combine.
- Chill the mixture in the refrigerator for at least 1 hour.
- Serve in bowls or glasses topped with the remaining diced mango and optional mint leaves.
Notes
- Use ripe, sweet mangoes like Ataulfo or Alphonso for best flavor.
- You can substitute condensed milk for sugar and evaporated milk for extra richness.
- Best served cold and can be made a few hours ahead.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg