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Mango Sago

Mango sago is a Chinese mango dessert with velvety mango-coconut puree, pearl sago, and diced fresh mango in every spoonful. This easy Asian dessert chills until set, so the sago turns tender and the orange mango flavor stays vibrant.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Chinese-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Mango sago base
  • 0.5 cup small tapioca pearls (sago) Pearls for the sago layer; cook until translucent.
  • 2 ripe mangoes 1 mango pureed, 1 mango diced for topping and texture.
  • 1 can (13.5 oz) full-fat coconut milk Provides the creamy coconut base.
  • 2 tbsp granulated sugar Sweetens the mango-coconut puree.
  • 1 tbsp condensed milk Adds richness and body to the puree.
  • 0.5 cup whole milk Helps smooth the puree for a velvety texture.
  • 0.5 fresh mango cubes and mint for garnish Use for serving; top each bowl with fresh mango and mint.

Equipment

  • 1 large pot
  • 1 blender

Method
 

Cook the sago pearls
  1. Bring a large pot of water to a rolling boil, then cook the small tapioca pearls (sago) for 12-15 minutes, stirring often, until translucent. When done, drain and rinse with cold water, then set aside to prevent sticking.
Blend mango puree
  1. Puree one mango with the full-fat coconut milk, granulated sugar, condensed milk, and whole milk in a blender until completely smooth. Scrape down as needed so the mixture is fully uniform and silky.
Combine and chill
  1. Dice the second mango into small cubes, then stir them into the mango-coconut mixture with the cooked sago pearls. Mix until the pearls are evenly distributed and coated.
  2. Refrigerate the mixture for at least 1 hour until chilled and cool throughout, then serve in bowls or glasses. Top with fresh mango cubes and a mint sprig right before eating.

Notes

For best texture, rinse the cooked sago pearls thoroughly with cold water so they stay springy and don’t clump. Keep leftovers covered in the refrigerator for up to 2 days; stir well before serving. Freezing isn’t recommended because the sago can turn grainy after thawing. If you want a lighter option, use light coconut milk instead of full-fat coconut milk (the dessert will be slightly less rich).