Mango Sago

Such a cold and refreshing, barely sweetened dessert. Mango sago is perfect for a light end to a meal, and I especially love it in Ramadan!

Course Dessert

Cuisine Asian

Diet Halal, Vegetarian

Prep Time 5

Cook Time 10

Chilling time 1

Servings people

Calories 329kcal

Author Farah Abumaizar

Ingredients

pinch saffron threads
6 cups water
1/2 cup sago (tapioca pearls) 80g
3 ripe mangoes, cut into cubes about 1kg (2 lb)
1 cup coconut milk (about 1/2 can) 220ml
1/4 cup sweetened condensed milk, more if you like it sweeter 75g
1/2 teaspoon vanilla extract

Instructions

Add the saffron threads to a tablespoon of hot water to bloom, then add this saffron water to a medium saucepan along with 6 cups of water. Bring this water to a boil, and once it's at a full boil add the sago.
Stir the sago and bring the mixture to a boil again, then reduce heat to medium low and simmer for 10-12 minutes, stirring occasionally until the sago is transparent and cooked through. Set aside, removing from the heat, cover with a lid and let stand for 10 minutes.
After 10 minutes, drain the sago and rinse with cold water. Set aside.
In a blender, add 2/3 of the mango cubes, reserving some for topping, the coconut milk, sweetened condensed milk and vanilla extract. Blend until smooth. Add the drained sago to this mango mixture in a bowl and stir gently to combine. Taste, and if you want it to be sweeter, add a little more condensed milk.
Place in a large serving dish or in individual serving cups, top with the remaining mango cubes, and refrigerate until ready to eat (at least an hour to get the sago cold) and enjoy!

Video

Notes

Ingredient notes:

Sago (tapioca pearls): You'll probably find this in Asian supermarkets, and definitely online!

Mangoes: The flavor of this dessert depends heavily on ripe mangoes. Choose good mangoes or use frozen mango cubes that you've thawed.

Saffron: Optional but adds a subtle floral note and beautiful color to the cooking water for the sago.

Important Recipe Tips:

Always rinse the sago well under cold water after cooking. This removes excess starch, stops the cooking process, and prevents clumping.

Taste after mixing in the sago and adjust sweetness if needed. Mango sweetness varies a lot.

Chill before serving. The flavor improves and the texture sets once cold.

Storing Leftovers:

Store covered in the refrigerator for up 2-3 days. Stir gently before serving again, as the sago may settle and the mixture may thicken slightly over time. Freezing is not recommended, as the texture of the sago changes once thawed.

Nutrition