Description
This mango sago recipe is a light, creamy, and refreshing tropical dessert made with ripe mangoes, chewy sago pearls, and rich coconut milk. It’s a quick no-bake treat popular in Asian cuisine, perfect for hot summer days or dinner parties.
Ingredients
2 ripe mangoes (peeled and cubed)
½ cup small sago pearls
1 cup full-fat coconut milk
1 tablespoon honey or maple syrup (optional)
1 cup water (for blending mango)
Pomelo segments or mint leaves (optional garnish)
4 cups water (for boiling sago)
Instructions
1. Cook the sago: Bring 4 cups of water to a boil. Add sago pearls and stir gently for the first few minutes to prevent sticking. Simmer for 10–12 minutes until nearly translucent.
2. Cool sago: Turn off the heat and let sit covered for 5 minutes. Then drain and rinse under cold water to stop cooking.
3. Make mango puree: Blend cubed mangoes with 1 cup water and 2 tablespoons coconut milk until smooth. Add honey if additional sweetness is needed.
4. Chill: Refrigerate the sago, mango puree, and coconut milk separately for at least 1 hour.
5. Assemble: Layer mango puree, chilled sago pearls, and coconut milk in a dessert glass. Top with pomelo pieces or mint leaves if desired.
6. Serve immediately: Stir lightly and enjoy chilled.
Notes
Use Ataulfo or Alphonso mangoes for the best sweetness and color.
For a vegan version, use maple syrup or agave instead of honey.
Chill components individually to prevent sogginess.
Do not freeze mango sago; it ruins texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake, Boiled
- Cuisine: Asian, Hong Kong
Nutrition
- Serving Size: 1 dessert cup
- Calories: 215
- Sugar: 16g
- Sodium: 12mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg