Hey there, dessert lovers! Craving a refreshing Summer Dessert that’s creamy, fruity, and oh-so-tropical? This Mango Sago is your ticket to paradise. Soft, chewy sago pearls mingle with sweet mangoes and rich coconut milk, served chilled for a light, vibrant treat. Perfect for warm days or post-dinner bliss, this Mango Sago is a breeze to make and a joy to eat!
Why You’ll Love This Mango Sago
This Mango Sago is the ultimate Summer Dessert for so many reasons:
- Simple Ingredients: Uses pantry staples you likely already have.
- No Baking Needed: Creamy and sweet, ready without an oven.
- Party-Ready: Scales easily for gatherings or tropical-themed menus.
- Make-Ahead Magic: Prep it early and chill for hassle-free serving.
- Kid-Friendly & Gluten-Free: A hit with all ages, naturally gluten-free.
Ingredients
Here’s what you’ll need to make Mango Sago (serves 4):
- ½ cup small tapioca pearls (sago)
- 2 large ripe mangoes, peeled and diced
- 1 cup coconut milk
- ¼ cup sweetened condensed milk
- ½ tsp vanilla extract (optional)
- Pinch of salt
- 4 cups cold water (for cooking sago)
Ingredient Tips:
- Sago: Small pearls cook faster; rinse well to prevent sticking.
- Mangoes: Choose sweet, ripe varieties like Ataulfo for best flavor.
- Coconut Milk: Full-fat adds richness; shake well before using.
- Condensed Milk: Adjust to taste for sweetness; use vegan options if needed.
- Vanilla: Enhances flavor but optional for a purer mango taste.
Directions for Mango Sago
Ready to whip up this tropical delight? Let’s get started!
Cook Sago
- I bring 4 cups water to a boil in a large pot, add ½ cup sago, and cook for 12–15 minutes, stirring often.
- I turn off the heat, cover, and let sit for 10 minutes until translucent.
- I rinse under cold water and drain well.
Blend Mango Puree
I blend two-thirds of the diced mango (about 1 ½ cups) with 1 cup coconut milk, ¼ cup sweetened condensed milk, ½ tsp vanilla (if using), and a pinch of salt until smooth.
Mix and Chill
In a bowl, I combine the cooked sago with the mango puree, stirring gently. I cover and chill in the fridge for at least 2 hours to set.
Serve
I spoon the chilled Mango Sago into bowls or glasses, topping with the remaining diced mango for a fresh, chunky texture.
Prep and Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 40 minutes
- Servings: 4
- Calories: ~250 kcal per serving
- Macros per Serving: 40g carbs, 3g protein, 10g fat, 2g fiber
Variations for Mango Sago
I love switching up this Mango Sago for extra flair:
- Citrus Twist: Add pomelo or grapefruit segments for a Hong Kong-style kick.
- Textured Layers: Layer mango puree with chunks for a fun bite.
- Dairy-Free Swap: Use almond or soy milk instead of condensed milk.
- Spiced Up: Sprinkle a pinch of cardamom or nutmeg in the puree.
- Indulgent Topping: Add a scoop of mango sorbet or vanilla ice cream.
Storage
I store Mango Sago in an airtight container in the fridge for up to 2 days. I give it a gentle stir before serving to refresh the texture. Freezing isn’t recommended, as the sago and mango may turn mushy when thawed. This Summer Dessert is best enjoyed chilled, straight from the fridge!
FAQs:
Can I use tapioca pearls instead of sago for Mango Sago?
Yes, I find tapioca pearls work just as well; cook until translucent.
Is Mango Sago vegan?
I make it vegan by using coconut condensed milk or a non-dairy sweetener.
What mangoes are best for this Summer Dessert?
I prefer sweet, ripe Ataulfo or Alphonso mangoes for their vibrant flavor.
Why is my sago clumping?
I rinse it thoroughly under cold water after cooking to prevent sticking.
Can I make Mango Sago ahead of time?
Yes, I prep it a day ahead and chill to let the flavors meld perfectly.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
This Mango Sago is a creamy, tropical Summer Dessert that I adore for its refreshing taste and easy prep, perfect for cooling off or wowing guests. Its sweet mangoes and chewy sago pearls make every spoonful a delight. Try this recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. Dive into this fruity bliss today!
Mango Sago
Ingredients
- 2 ripe mangoes peeled and diced
- 1/2 cup small tapioca pearls sago
- 1 cup coconut milk
- 1/2 cup evaporated milk or regular milk
- 2 –3 tbsp sugar adjust to taste
- 1/4 tsp salt
- 1/2 cup water
- Optional: extra mango cubes for topping mint leaves for garnish
Instructions
- Cook the tapioca pearls according to package instructions until translucent. Rinse under cold water and drain well.
- In a blender, combine one and a half mangoes, coconut milk, evaporated milk, sugar, salt, and water. Blend until smooth.
- Add the cooked sago to the mango mixture and stir to combine.
- Chill the mixture in the refrigerator for at least 1 hour.
- Serve in bowls or glasses topped with the remaining diced mango and optional mint leaves.
Notes
- Use ripe, sweet mangoes like Ataulfo or Alphonso for best flavor.
- You can substitute condensed milk for sugar and evaporated milk for extra richness.
- Best served cold and can be made a few hours ahead.
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