Mango Sago (Print version)
Creamy chilled Mango Sago with ripe mango, chewy tapioca pearls, coconut milk, and a silky spoonable texture.
# Ingredients:
For the sago pearls
01 -
1/2 cup (90 g) small tapioca pearls or small sago pearls
02 -
6 cups (1.4 L) water, for boiling
For the mango base
03 -
4 large ripe mangoes, about 2 lb (900 g), divided
04 -
1 cup (240 ml) full-fat coconut milk
05 -
1/2 cup (120 ml) evaporated milk
06 -
3 tablespoons granulated sugar, plus more to taste
07 -
1/8 teaspoon fine salt
08 -
1 teaspoon fresh lime juice, optional
# Instructions:
01 -
Bring 6 cups of water to a rolling boil in a medium pot. Stir in the tapioca pearls and simmer for 10-12 minutes, stirring often, until mostly translucent with tiny white centers.
02 -
Turn off the heat, cover the pot, and let the pearls sit for 10-15 minutes until fully translucent. If the centers are still white, simmer for 2-3 more minutes and rest again.
03 -
Drain the pearls through a fine-mesh sieve and rinse under cold running water until cool and no longer slick with loose starch. Drain well.
04 -
Peel and dice the mangoes. Set aside about 1 cup of diced mango for topping and folding into the dessert.
05 -
Blend the remaining mango with coconut milk, evaporated milk, sugar, salt, and lime juice until very smooth. Taste and add a little more sugar only if the mangoes are tart.
06 -
Stir the drained pearls and half of the reserved diced mango into the mango base. Cover and chill for at least 2 hours.
07 -
Spoon into small bowls or glasses and top with the remaining diced mango. Add a drizzle of coconut milk if desired.
# Good to know:
01 -
Chill time is at least 2 hours and is not included in the cook time.
02 -
Best texture is the day it is made or the next day.
03 -
If the mango puree is fibrous, strain it before adding the pearls.