Mango Sago
Mango Sago is a popular dessert in many Southeast Asian countries, particularly in Hong Kong, Singapore, and the Philippines. The dessert originated from Hong Kong, where it was first introduced in the late 20th century as part of the dim sum tradition. Dim sum, a variety of small dishes traditionally served with tea, often includes both savory and sweet options, and Mango Sago quickly became a favorite.
Ingredients
- Mango sliced, fresh, and Ripened
- 4 Cups Mango Pulp
- ½ Cup Sago or Tapioca Pearls
- ½ Cup Coconut Gel without sugar syrup
- 14 Oz Coconut Milk
- 6 Oz Sweetened Condensed Coconut Milk
- 3 Cups Water
Toppings:
- Freshly cut ripe mango pieces
- Additional Coconut Jelly
Instructions
- Add 3 Cups of water, and 1/2 Cup of Sago (Tapioca Pearls) to a pot and bring it to a boil. Boil until Tapioca turn translucent. Then turn off the heat, cover with a lid, and set aside for 10 minutes.
- Prepare an ice bath by adding ice and water to a large bowl.
- Strain the cooked sago using a strainer, and place the strainer into the ice bath and allow the Sago to chill.
- In a mixing bowl, combine the chilled Sago, Coconut Milk, Sweetened Condensed Coconut Milk, and Coconut Gel. Stir to combine evenly.
- Serve in a glass by creating layers of Mango Pulp, and the Sago mixture. And then top with pieces of ripened mango, and more coconut jelly.
- Enjoy :)
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make-Ahead: Cook the sago pearls and prepare the mango puree in advance, then combine and chill before serving.
- Serving Suggestions: Serve in individual bowls or glasses for a more elegant presentation.
Video
Nutrition
Serving: 1ServingCalories: 350kcal
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