Creamy Mango Sago

Ingredients

• 0.5 cup Sago pearls (Small variety, raw)
• 3 Ripe mangoes (Cubed; 2 to blend into puree, 1 for garnish)
• 1 cup Coconut milk (Full-fat for better creaminess)
• 0.5 cup Evaporated milk (Can be substituted with condensed milk for extra sweetness)
• 4 cup Water (For boiling the sago)

Steps

1. 1

   Bring 4 cup of water to a boil in a medium pot. Add the sago pearls and cook for about 10-12 minutes, stirring occasionally to prevent sticking, until they are almost translucent with a small white dot in the center.

2. 2

   Turn off the heat, cover the pot, and let the sago rest for another 5-10 minutes until they are completely transparent.

3. 3

   Drain the sago pearls and rinse them well under cold running water to remove excess starch. Set aside in a bowl with cold water to prevent clumping.

4. 4

   Peel and cube the mangoes. Place approximately two-thirds of the cut mangoes in a blender. Blend until smooth to create a mango puree.

5. 5

   In a large bowl or pitcher, combine the mango puree, coconut milk, and evaporated milk. Whisk until well combined and smooth.

6. 6

   Drain the cooked sago pearls once more and add them to the mango and milk mixture. Mix gently to combine.

7. 7

   Gently fold in the remaining mango chunks. Chill in the refrigerator for at least 1 hour before serving for the best flavor and texture.

Notes

For a sweeter dessert, add 2-3 tbsp of condensed milk or honey to the dairy mixture. If the mixture is too thick after chilling, thin it out with a splash of milk or water.

• dessert
• mango
• sago
• tapioca
• vegetarian
• gluten-free
• summer
• refreshing