Description
Mango sago is a popular Asian dessert that’s creamy, fruity, and refreshing. This cold tapioca pudding treat is easy to make at home with just a few simple ingredients.
Ingredients
- 1 cup mini white tapioca pearls (known as sago), uncooked
- 3 ripe yellow mangoes, such as Ataulfo mangos
- 1 (13.5 ounce) can coconut milk (about 1.5 cups)
- 2–3 tablespoons sweetened condensed milk (to taste)
Instructions
1. In a medium saucepan, add 6 cups of water and bring it to a boil over medium-high heat.
2. Add tapioca pearls and turn the heat down to medium-low. Cook for 15–20 minutes, stirring occasionally to prevent from sticking to the bottom of the pan. The pearls will turn translucent, but may still have a tiny white dot in the center.
3. Turn off the heat and let the pearls rest in the hot water until completely transparent, about 15–20 minutes.
4. Rinse the pearls under running water to cool off and drain in a fine mesh sieve or colander. Set aside.
5. Slice each mango in half away from the pit and use a large spoon to scoop out the flesh. Set aside ¼ cup of the flesh (about half a mango) and dice into cubes for topping.
6. Add remaining mango, coconut milk, and condensed milk in a blender. If you like your sago cold, add 3–4 ice cubes. Blend until smooth, about 1–2 minutes.
7. Divide the mango mixture into bowls. Stir in tapioca pearls and top with cubed mango.
Notes
Mango sago is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
To make the recipe vegan, omit the sweetened condensed milk and use sugar to taste instead.
Use ripe, sweet mangoes like Ataulfo for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg