This Mango Sago will have you go, go, going back for more!
If you’re looking for a new guilt-free sweet treat to try, look no further! This mango sago is made with fresh fruit and coconut milk and is so sweet. With just four key ingredients (five if you count the garnish), you can whip it up quickly to enjoy as a tasty snack or dessert all summer long.
Mango sago became popular as a dessert in Hong Kong in the 80s, but today, you can find it at pretty much any boba shop or Asian dessert parlor. In college, I lived above an Asian ice cream shop, and my roommates and I would often enjoy their sweet and unique desserts during late study nights, long weekends, and summer breaks.
Mango sago is known and loved for its perfectly balanced flavor profile—creamy coconut, sweet and tart mango, fresh fruit bites, and playful tapioca pearls all come together to bring this dessert to life. What makes this dish so iconic is that the use of fresh mango cubes really enhances the experience. The cubes soak up the milk, so when you bite into them, they burst with a creamy, fruity, undeniably yummy flavor. You can also make your sago your own by adding other fruits like strawberry, pomelo, or papaya.
Is This Mango Sago Healthy?
Because the ingredients included in this mango sago are naturally sweet, it’s considered a pretty healthy alternative to other, more artificial or sugar-laden dessert options. Mangoes are a rich source of vitamin C, while coconut milk makes the dessert suitable for vegans (if you use maple syrup) or those who are lactose intolerant. Tapioca pearls are typically considered vegan, but some have animal products. Make sure to read the label.
Sago Vs. Tapioca: What Is The Difference?
Despite the name mango sago, this recipe—like many mango sago recipes—actually uses tapioca pearls. That’s because tapioca is a lot easier to find and more affordable than sago. Tapioca comes from a root, while sago comes from a palm, but the taste is pretty much identical and won’t affect your recipe.
How Do I Store Leftovers?
Mango sago will last about 3 days refrigerated in an airtight container, but it’s best served immediately. The longer it sits, the more the texture will shift into a pudding-like consistency rather than the bouncy jelly that’s intended.
Serving Suggestions
Mango sago is a delicious treat all on its own, but it also works as a sweet and refreshing dessert to your favorite Asian entrées! Try enjoying your mango sago after a dinner of Asian Salmon (With Soy And Ginger), Easy Healthy Vegetarian Stir-Fry With Cashew Cream Sauce, or Soba Noodles. FFF has so many Asian food recipes to inspire you—just make sure you finish it off with your new favorite dessert!
You can also elevate the dessert by adding additional pieces of fresh mango or other fruit on top, then pouring more coconut milk over the dish to absorb the moisture. This is the best way to cool off and enjoy mango sago on a hot summer day. But don’t take my word for it; try this recipe for yourself and let me know what you think!
Ingredients
- 1/2 cup small tapioca pearls
- 2 large, ripe mangoes peeled and diced
- 13 1/2 ounces unsweetened coconut milk
- 1/4 cup honey or maple syrup
- Mint leaves for garnish, optional
Instructions
- Bring a large pot of water to a rolling boil. Add tapioca pearls and cook until they are completely transparent, about 10-15 minutes, stirring occasionally.
- Drain the cooked tapioca pearls and rinse under cold water to stop the cooking process. Set aside.
- Blend one diced mango with coconut milk and honey or maple syrup until smooth to create a mango purée.
- In a mixing bowl, combine the mango purée with the cooked tapioca pearls. Mix well.
- Divide the mixture into serving bowls and top with the remaining diced mango. Garnish with mint leaves, if desired.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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