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Mango sago is a tropical Asian dessert originating from Hong Kong that combines mangoes, sago pearls, and coconut milk to make the perfect summer dessert!
Cook Time: 25 min
Chill Time (optional): 1-2 hours
Yield: 5 servings
Bring 5 cups of water to a boil. Once boiling, throw in the uncooked sago pearls and turn down the heat to a medium-low. Let the pearls cook for around 15 minutes (stirring constantly to avoid sticking/burning), or until the pearls are translucent and no longer white.
Once cooked, drain the boiling liquid and immediately rinse under cold water to stop the cooking process. Set aside.
In a blender, combine together two diced mangoes, coconut milk, condensed milk, and salt. Blend until smooth. You may choose to chill this mixture for at least 1-2 hours if you prefer the dessert to be cold.
Gently fold the mango-coconut mixture with the cooked sago pearls.
Layer with diced mangoes and serve!
NOTE: Mango sago can be kept refrigerated; however, the consistency of the sago pearls will reduce in quality after being refrigerated overnight and will become firm and doughy. However, the mango-coconut mixture can be made ahead of time and stored for several days. Therefore, it is best served on the same day that the sago pearls are cooked and added.