Mango Sago
A creamy, no-bake mango sago dessert made with ripe mango, coconut milk, and chewy sago pearls — chilled and served cold.
Ingredients
- 6 honey mangoes chopped into bite-sized cubes
- 1/2 cup sago small tapioca pearls
- 1 pack or can coconut jelly plus 1/3 cup of the syrup 12.7 oz
- 1 can coconut milk 13.6 oz
- 2 cups milk
- 1/2 can sweetened condensed milk plus more to taste
- Ice
Instructions
- Bring 8 cups of water to a boil and add the sago. Boil for 15 minutes, stirring every 1–2 minutes so the pearls don't clump or stick to the pot.
- Cover with a lid, remove from heat, and let sit for 15 minutes. Drain and rinse with cold water; set aside.
- In a blender, combine 2 cups of the chopped mango with the can of coconut milk. Blend until smooth.
- In a large bowl, combine the cooked sago, remaining chopped mango, mango coconut blend, coconut jelly, 1/3 cup of the coconut jelly syrup, sweetened condensed milk, and regular milk. Taste and add more condensed milk if needed.
- Chill for at least 3 hours, preferably overnight. Add ice just before serving and ladle into cups or bowls.
Notes
Notes:
- Recipe yields a large batch; halve all ingredients for a smaller portion.
- Sensitive to coconut flavor? Sub evaporated milk for the coconut milk.
- Any ripe mango variety works if honey mango isn't available.
- Coconut jelly can be found at Asian grocery stores (H Mart) or ordered online.
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