Creamy Mango Sago

Ingredients

• 0.5 cup Sago pearls (Small variety, uncooked)
• 3 Ripe mangoes (Diced; 2 for blending into puree, 1 for topping)
• 1 cup Coconut milk (Full fat for best creaminess)
• 0.5 cup Evaporated milk (Can substitute with sweetened condensed milk for more sweetness)
• 4 cup Water (For boiling sago)

Steps

1. 1

   Bring 4 cups 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 mostly translucent with a tiny white dot in the center.

2. 2

   Turn off the heat, cover the pot with a lid, and let the sago sit for another 5-10 minutes until they become completely clear.

3. 3

   Drain the sago pearls and rinse them thoroughly under cold running water to remove excess starch. Set aside in a bowl of cold water to keep them from clumping.

4. 4

   Peel and dice the mangoes. Take about two-thirds of the diced mango and place them in a blender. Blend until smooth to create a mango puree.

5. 5

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

6. 6

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

7. 7

   Fold in the remaining diced 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 tablespoons of condensed milk or honey to the milk mixture. If the mixture is too thick after chilling, thin it out with a splash of milk or water.

Nutrition per serving

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