Searching for a fruity, creamy dessert that is refreshing, light, and ideal for summer? Mango Sago is the ultimate pleasure! This Asian delicacy, which consists of luscious mangoes, crunchy tapioca pearls, and creamy coconut milk, is calming and filling.
Creamy Mango Sago Recipe :
Because of its rich texture and tropical flavor, mango sago is a popular chilled treat throughout Asia. In addition to being simple to make, this dish is a great way to cap off any spicy meal or serve as a stand-alone summertime treat.
History of the Recipe :
As part of the fusion food movement, which saw chefs blend Asian and Western ingredients, mango sago first appeared in Hong Kong in the 1980s. Its light texture and versatility with tropical ingredients, especially mangoes, helped it become incredibly popular. It became a global favorite as it expanded throughout Southeast Asia over time, particularly in nations like Singapore, Malaysia, and the Philippines.
How to Make Mango Sago at Home – Quick, Easy & Delicious
Ingredients
- 1 cup ripe mango pulp (fresh or canned)
- 1/2 cup small tapioca pearls (sago)
- 1/2 cup coconut milk or condensed milk
- 1 tbsp sugar (optional, adjust to taste)
- 1/2 cup chopped mangoes (for topping)
- 1/2 cup water (to dilute milk, optional)
- Mint leaves (for garnish – optional)
- Ice cubes (optional)
Instructions
- Cook the Sago Pearls:Boil water in a pot. Add sago and stir continuously to prevent sticking.Cook until translucent (10–15 minutes).Drain and rinse under cold water. Set aside.
- Prepare the Mango Base:Blend ripe mangoes into a smooth puree. You can use fresh or canned pulp.Mix the mango pulp with coconut or condensed milk. Adjust sweetness with sugar if needed.Thin the mixture with a little water or milk if it’s too thick.
- Combine Ingredients:Add the cooked sago pearls into the mango-milk mixture. Stir well.Chill in the fridge for 30 minutes to an hour.
- Serve:Serve cold, topped with mango cubes and mint leaves.Add ice cubes if desired.
Notes
- Overcooking sago can make it too mushy. Keep an eye while boiling.
- For a vegan version, use coconut milk and skip condensed milk.
- You can blend mangoes with milk and refrigerate a day in advance.
Tips for Creamy Mango Sago Recipe :
- Mangoes from Kesar or Alphonso have the best color and flavor.
- To cut down on cooking time, soak the sago in water for half an hour before cooking.
- When serving, add chopped fruits, such as kiwi or lychee, for extra texture.
FAQs for Creamy Mango Sago Recipe :
Q : Is it possible to prepare mango sago without using coconut milk?
A: Depending on your choice, you can substitute ordinary milk or condensed milk.
Q : What is the shelf life of mango sago in the refrigerator?
A: You can keep it for up to two days in an airtight container.
Q : Is it possible to prepare this dish in advance?
A: Of course! Make the dessert the day before and store it in the refrigerator until it’s time to serve.
Q : Does Mango Sago come cold or hot?
A: For optimal flavor and texture, it is always served cold.
Conclusion :
The perfect summer dessert is mango sago, which is sweet, creamy, and very simple to prepare. This delicious delicacy never lets you down, whether you’re serving guests or just in the mood for something light. You’ll want more because of its calming flavors and tropical components!
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