Mango Sago is a refreshing, tropical dessert that’s popular in many Asian countries. It combines the sweetness of ripe mangoes with the smoothness of coconut milk and the chewy texture of sago pearls.

Light yet satisfying, this dessert is perfect for hot days or as a sweet treat to end a meal. Easy to make and packed with flavor, Mango Sago is sure to impress your taste buds.

Ingredients:

1 ripe mango, peeled and diced
½ cup tapioca pearls
1 cup coconut milk
1 cup water
½ cup sugar (or to taste)
Ice cubes (optional)

Instructions:

1. Cook the tapioca pearls: Bring water to a boil, then add tapioca pearls. Cook for 10-15 minutes, stirring occasionally, until translucent. Drain and rinse with cold water.

2. Prepare the mango: Blend the diced mango with a little water to make a smooth puree. Set aside.

3. Make the syrup: In a pot, heat coconut milk, sugar, and water until the sugar dissolves. Let it cool.

4. Combine: In a bowl, mix the cooked sago, mango puree, and coconut syrup. Stir well.

5. Serve: Chill in the fridge for an hour. Serve cold, with ice cubes if desired.

Frequently Asked Questions (FAQs)

1. Can I use canned mangoes for this recipe?

Yes, canned mangoes work as a substitute for fresh ones, but fresh mangoes will give a more vibrant flavor.

2. What are tapioca pearls?

Tapioca pearls, commonly referred to as boba or tapioca balls, are small, chewy balls made primarily from tapioca starch, which is extracted from the cassava root.

3. Can I make Mango Sago ahead of time?

Yes, Mango Sago can be prepared in advance and stored in the fridge for up to two days.

4. How do I store leftover Mango Sago?

Store in an airtight container in the refrigerator. Stir before serving, as the mixture may thicken slightly.

5. Can I adjust the sweetness?

Absolutely! You can add more or less sugar depending on your preference, or substitute with honey or maple syrup for a different flavor.