Easy Mango Sago (Print Version)
# Ingredients:
→ Main Components
01 -
3 soft and sweet Ataulfo mangoes (yellow variety preferred)
02 -
1 cup uncooked tiny white tapioca pearls (sago)
03 -
1.5 cups (13.5 oz can) of creamy coconut milk
04 -
2-3 tablespoons of sweetened condensed milk, adjust to your liking
# Instructions:
01 -
Use a medium saucepan to heat 6 cups of water until bubbling. Stir in pearls, lower the heat, and simmer for 15-20 minutes. Stir occasionally so they don’t stick. They'll turn mostly clear with small white spots in the center.
02 -
Switch off the heat and let the pearls sit in the hot water for 15-20 minutes. Once fully see-through, rinse under cold water and strain using a fine sieve. Keep them aside.
03 -
Slice mangoes around the stone and scoop out the flesh with a big spoon. Dice a small portion (about 1/4 cup or half a mango) for decoration. Save it for later.
04 -
Blend together what’s left of the mango, the coconut milk, and the condensed milk. To serve chilled, throw in a few ice cubes and blend till smooth, which takes 1-2 minutes.
05 -
Spoon the mango blend into serving bowls. Mix in the cooked pearls, then sprinkle the reserved diced mango on top.
# Notes:
01 -
Store in a sealed container in the fridge for up to 5 days.
02 -
For a plant-based option, swap condensed milk with sugar.