Mango Sago is a delicious dessert that brings together the sweetness of juicy mangoes, the creamy goodness of coconut milk, and the fun, chewy texture of sago pearls. It’s a healthier choice, as it’s gluten-free and full of tropical flavours.
Everyone makes Mango Sago a little differently. My favourite way is...
Ingredients
- 1cupSabudana (Sago Pearls)
- 5cupsWater
- 1/2cupMilk
- 400mLCoconut Milk
- 2cupMango puree
- 3tbspHoney
- 1pinchSalt
- 1/2tspVanilla Extract
How to make Mango Sago Pudding
Place the sago pearls in a bowl and cover with water. Let them soak for 30 minutes. Strain them and set aside.
In a deep pot over high heat, bring 5 cups of water to a boil. Add the soaked sago pearls, stirring continuously to prevent sticking. Cook for 15-20 minutes until the sago pearls are translucent.
Strain the cooked sago pearls using a sieve and rinse under cold water. Set aside.
Pour the milk and coconut milk into a saucepan. Add honey, salt, and vanilla extract. Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to a simmer and add the cooked sago pearls to the coconut milk mixture. Stir well to combine.
Mix in the mango puree, ensuring the mixture is smooth and lump-free. Cook for a few minutes until slightly thick consistency. Turn off the heat.
Allow the mango sago to cool completely. Transfer to a bowl. Chill it in the fridge before serving for a cool and creamy dessert.
Pour the chilled mango sago into glasses or bowls. Add fresh mango pieces just before serving for extra flavour.
Tips & Tricks
To make this recipe vegan, simply omit the milk and use coconut milk.
Use fresh ripe, sweet mangoes for the best flavour.
If mangoes aren’t available, you can use frozen mangoes or canned mango puree.
Use full-fat coconut milk for a richer, creamier dessert.
Adjust sweetness by adding more or less honey to taste.
You can substitute sugar for honey if preferred.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨