Mango Sago Recipe
A refreshing mango sago recipe featuring chewy sago pearls, fresh mango, and a creamy coconut-milk base, chilled for a light, tropical Hong Kong-style dessert.
Equipment
- Medium saucepan
- fine mesh strainer
- Blender
Ingredients
- ½ cup small sago pearls
- 4 ripe mangoes peeled and diced, divided
- 1 cup coconut milk
- ½ cup evaporated milk or a dairy-free alternative, see notes
- ¼ cup granulated sugar or to taste
- 1 cup cold water
- Fresh mint leaves for garnish
Instructions
Cook the Sago Pearls
- Bring a medium pot of water to a boil and add the sago pearls, stirring occasionally to prevent them from sticking together. Cook for 10-12 minutes, until the pearls turn mostly translucent with just a small white dot remaining in the center.
- Remove from heat, cover, and let the sago sit for an additional 5 minutes, which allows the residual heat to finish cooking through the center of each pearl. Drain and rinse thoroughly under cold running water, using a fine mesh strainer, until the pearls are no longer sticky and have cooled down.
Blend the Mango Base
- In a blender, combine about half of the diced mango with the coconut milk, evaporated milk, sugar, and cold water, blending until completely smooth.
Combine and Chill
- In a large bowl or individual serving cups, combine the cooked sago pearls with the blended mango mixture, stirring to combine.
- Fold in the remaining diced mango pieces, reserving a few for garnish if desired. Refrigerate for at least 2 hours, or until completely chilled.
Notes
- Rinsing the cooked sago pearls thoroughly under cold water is essential for preventing them from clumping together into a sticky mass, so don't skip this step even though it takes a few extra minutes.
- Using very ripe, sweet mangoes makes a noticeable difference in the final flavor of this dessert, since underripe mango can taste overly tart and won't blend as smoothly.
- For a dairy-free or mango sago vegan version, coconut cream can replace the evaporated milk entirely, giving a similarly rich, creamy texture without any dairy.
- This dessert genuinely tastes best after a few hours of chilling, allowing the flavors to meld and the mixture to reach the right cold, refreshing temperature.
- Leftovers keep well in the refrigerator for up to 2 days, though the sago pearls may firm up slightly over time.