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Mango Sago

Mango sago is a tropical dessert that combines creamy tapioca pearls with fresh mango puree and coconut milk, creating a refreshingly light treat perfect for warm weather.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Filipino
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup small tapioca pearls sago
  • 4 cups fresh ripe mangoes peeled and cubed
  • 1 can 13.5 ounces coconut milk
  • 3/4 cup white sugar
  • 6 cups water
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Medium saucepan
  • wooden spoon or spatula
  • Blender or food processor
  • Fine-mesh strainer
  • Large mixing bowl
  • Serving bowls or glasses
  • Measuring cups and spoons

Method
 

  1. Bring 6 cups of water to a rolling boil in a medium saucepan over high heat.
  2. Add the tapioca pearls and stir immediately to prevent clumping.
  3. Continue stirring occasionally as the sago cooks for 10 to 12 minutes until pearls turn from opaque white to translucent with a small white dot remaining in the center.
  4. Pour the cooked sago into a fine-mesh strainer and rinse under cold running water until completely cool.
  5. Add the cubed fresh mangoes to a blender and process until completely smooth, about 30 to 60 seconds.
  6. Pour the canned coconut milk into a large mixing bowl and add the white sugar, stirring for about two minutes until sugar fully dissolves.
  7. Add the mango puree to the coconut milk mixture and stir gently until completely combined.
  8. Fold the cooled cooked sago into the mango-coconut mixture along with the vanilla extract and pinch of salt.
  9. Transfer the finished mango sago to individual serving glasses or bowls and refrigerate for at least 2 to 3 hours until thoroughly chilled.

Notes

Serve mango sago in chilled glasses to showcase beautiful layers and texture.