Mango Sago is a refreshing and creamy dessert that originated in Southeast Asia, particularly popular in Hong Kong and Thailand. It is a delightful combination of sweet ripe mangoes, tapioca pearls, and coconut milk, creating a luscious and tropical treat.
To make Mango Sago, start by soaking small tapioca pearls in water until they become soft and translucent. Drain the pearls and set them aside.
In a blender, puree ripe mangoes until smooth. You can use fresh mangoes when they are in season or canned mango pulp for convenience. If using fresh mangoes, make sure to remove the skin and pit before blending.
In a separate bowl, mix together coconut milk, sugar, and a pinch of salt. Stir until the sugar is dissolved and the mixture is well combined.
Combine the mango puree, soaked tapioca pearls, and the sweetened coconut milk mixture. Mix gently until everything is well incorporated.
Refrigerate the Mango Sago mixture for at least a couple of hours to allow the flavors to meld together and the dessert to chill.
To serve, divide the chilled Mango Sago into individual bowls or glasses. Garnish with additional diced mangoes, a sprinkle of tapioca pearls, and a drizzle of coconut milk on top. You can also add a few fresh mint leaves for a pop of color and freshness.
Mango Sago is a perfect dessert for hot summer days or anytime you’re craving a tropical and creamy treat. Its smooth and fruity flavors, combined with the chewy texture of the tapioca pearls, make it a delightful dessert that will surely be enjoyed by mango lovers and dessert enthusiasts alike.
