Mango Sago with Coconut Milk

Mango sago is my sunshine-in-a-bowl answer to hot afternoons and family gatherings. With just a handful of ingredients and a burst of tropical flavor, this dessert always brings a smile to our table every summer.

When I first made mango sago for a family barbecue everyone went back for seconds and now it is our go-to warm weather dessert.

Ingredients

• Mini white tapioca pearls or sago: These give a fun chewy bite. Seek fresh sago from Asian groceries for the best texture, avoid pearls that look cracked or overly dried.
• Ripe yellow mangoes (such as Ataulfo or Manila varieties): These deliver intense sweetness with deep fragrance. Look for mangoes that yield slightly to the touch and have golden skins.
• Coconut milk: Full fat canned coconut milk brings rich creaminess. Shake the can for a smooth mix.
• Sweetened condensed milk: Adds body and milky sweetness. You can adjust to taste and use a trusted brand for the creamiest results.

Step-by-Step Instructions

Cook the Sago:

In a medium saucepan, pour in six cups of water and bring to a rolling boil over medium-high heat. Once the water is bubbling, add the uncooked sago, adjusting the heat to medium-low. Stir gently every few minutes so the pearls do not stick together or scorch on the bottom. Simmer for fifteen to twenty minutes, watching for the sago to turn mostly translucent. A small white dot in each pearl at this stage is normal. Turn off the heat and let the pot sit undisturbed for another fifteen to twenty minutes until every pearl is fully transparent.

Cool and Rinse the Sago:

Pour the sago into a fine mesh sieve or colander and rinse thoroughly under cold running water. This stops the cooking and removes excess starch. Give it a gentle shake to drain off all water, then set aside so the pearls do not clump.

Prepare the Mango Puree:

Slice each mango along its cheeks, cutting away from the pit. Use a large spoon to scoop out all the sweet flesh. For serving, set aside one quarter cup of mango and dice it into small cubes. Place the rest of the mango in a blender along with the coconut milk and two to three tablespoons of sweetened condensed milk. For an extra refreshing treat, toss in a few ice cubes. Blend for about one to two minutes until completely smooth and creamy.

Assemble the Dessert:

Spoon the blended mango mixture into bowls and gently stir in the cooled sago pearls. Top each serving with the reserved diced mango for a bright pop of color and a burst of fresh flavor. Serve chilled and enjoy straight from the fridge.

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Fresh ripe mango is honestly my favorite part of this dish. Each bite brings back memories of eating mangoes with sticky fingers on my grandma's porch in late spring. The combination of sweet mango and creamy coconut always felt like a special shared treat.

Storage Tips

Mango sago keeps well in the refrigerator for up to two days. Store the mango mixture and sago pearls separately for best texture as the pearls can absorb liquid and become too soft if left in the puree too long. When ready to enjoy, assemble just before serving. Cold leftovers still taste fantastic.

Ingredient Substitutions

If you cannot find Ataulfo mangoes, try other fragrant and sweet options like honey mango or even frozen mango in a pinch. You can swap coconut milk with coconut cream for a richer texture or dilute it slightly with water and use less condensed milk for a lighter version. Evaporated milk can be used instead of condensed for a less sweet dessert.

Serving Suggestions

Serve mango sago as a chilled dessert solo or add a scoop of vanilla ice cream for an indulgent twist. It looks beautiful in individual glass cups topped with extra mango cubes and a sprig of mint. For a festive summer table, set out the fixings and let guests layer their own.

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This dish is not just quick to prepare but also so versatile. I love that I can adjust the sweetness or milkiness depending on who is at my table. Whether you serve it for a special dinner or as a midday treat, mango sago always brings tropical joy with every spoonful.

Frequently Asked Questions

→ How do you cook tapioca pearls for Mango Sago?

Boil tapioca pearls in water until almost translucent, then let them rest in hot water until fully clear. Rinse in cold water to stop cooking and drain well.

→ What type of mango is best for Mango Sago?

Sweet, ripe varieties like Ataulfo or honey mangoes offer a smooth texture and intense flavor ideal for this dessert.

→ Can I use fresh coconut milk instead of canned?

Yes, fresh coconut milk delivers a lighter, more fragrant flavor. Adjust sweetness as fresh milk is less rich than canned.

→ How do you serve Mango Sago?

Serve chilled, topped with extra diced mango. It’s best enjoyed cold for maximum refreshment and textural contrast.

→ Is it possible to make Mango Sago dairy-free?

Swap sweetened condensed milk with coconut condensed milk or another vegan sweetener to keep the dish completely plant-based.