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Creamy Mango sago Recipe with Coconut Milk

TahiraJaved
Creamy Mango sago Recipe with Coconut Milk
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Mango Sago
TahiraJaved

Creamy Mango sago Recipe with Coconut Milk

This Mango Sago Recipe layers a silky mango puree, juicy mango cubes, and chewy sago pearls in a cool, creamy coconut base. A rolling boil, a 10 minute rest, and a cold rinse keep the pearls clear and separate instead of sticky. Chilled for at least 2 hours, this homemade mango sago is a refreshing dessert for hot days and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Rest & Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 People
Course: Dessert
Cuisine: Hong Kong
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the Sago Pearls:
  • 1/2 cup small sago pearls
  • 6 cups water for boiling
For the Mango Puree:
  • 1 large ripe mango peeled and cubed
  • 1 tbsp granulated sugar optional
  • 1 tsp fresh lime juice
For the Coconut Cream Base:
  • 1 can 13.5 oz full fat coconut milk
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • Pinch of fine salt
For Assembly:
  • 2 large ripe mangoes diced into 1/2 inch cubes
  • Pomelo segments optional
  • Fresh mint leaves optional

Equipment

  • 1 Large pot gives the pearls room to move so they do not stick
  • 1 Fine mesh strainer drains and rinses the pearls cleanly
  • 1 Blender purees the mango until silky
  • 1 Small saucepan dissolves the sugar into the coconut base
  • 1 Bowl of ice water stops the cooking and keeps the pearls from clumping
  • 1 Clear serving glasses show off the golden layers

Method
 

  1. Boil 6 cups of water, add the sago, and stir for the first 2 minutes.
  2. Simmer for 8 to 10 minutes until the pearls are mostly clear with a small white dot.
  3. Turn off the heat, cover, and rest for 10 minutes, then drain, rinse, and dip in ice water.
  4. Warm the coconut milk, whole milk, sugar, and salt until steaming, then cool for 15 minutes.
  5. Blend 1 mango with the optional sugar and lime juice until smooth.
  6. Stir the sago into the coconut base and chill for at least 2 hours.
  7. Layer the puree, diced mango, and sago mixture in glasses, then top with mango, pomelo, and mint.
    8. Add the sago to water that is already at a full rolling boil and stir for the first 2 minutes; this keeps the pearls clear and separate.

Notes

  • Rinse the pearls until the water runs clear to remove the starch that causes clumping.
  • Use very ripe, fragrant mangoes for the sweetest flavor.
  • Keep the sago in the coconut base while chilling so it stays soft.
STORAGE: Refrigerate assembled glasses covered up to 2 days; freeze only the mango puree up to 2 months.

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