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Irresistible Mango Sago Dessert

There’s just something magical about a perfectly ripe mango, isn’t there? For me, it instantly transports me back to those warm summer evenings on the coast in Galway, where my granny would whip up this incredible mango sago. It wasn’t fancy, but oh, it was pure bliss – sweet, creamy, and just bursting with that tropical sunshine. This recipe is my tribute to her simple, honest cooking. It’s all about letting those beautiful mango flavors shine through, with a little help from some chewy sago pearls. I’ve tweaked it just a smidge over the years to make it super easy for you all, but the heart of it, that comforting, delightful taste, is all thanks to her. Trust me, this is the mango sago you’ll be making again and again!

Mango Sago - detail 1

Why You’ll Love This Mango Sago Recipe

Honestly, this mango sago dessert is a winner for so many reasons! It’s:

  • Super Quick: Ready in under an hour, perfect for when a craving hits!
  • Incredibly Easy: Seriously, even if you’re a beginner, you can totally nail this.
  • Light and Healthy: It’s a sweet treat that won’t weigh you down, packed with fruity goodness.
  • Summer Perfection: It’s the ultimate refreshing dessert for those warm, sunny days.

Gather Your Ingredients for Mango Sago

Alright, let’s get our ingredients ready for this dreamy mango sago! You’ll need the stars of the show: 2 ripe, sweet mangoes. My favorites are Ataulfo or Alphonso for their smooth texture and intense flavor, but whatever you can find that’s nice and ripe will do beautifully. Then, grab 1/2 cup of small sago pearls – these little guys are what give it that lovely chewy texture. For the creamy base, we’re using 2 cups of full-fat coconut milk for that rich, tropical taste. You’ll also need 1/4 cup of sweetened condensed milk; this is where you can adjust the sweetness to your liking, so start with this and add more if you fancy. A touch of 1/4 cup evaporated milk adds a lovely smoothness. And finally, 1 tablespoon of granulated sugar is optional, just for a little extra sweetness if your mangoes aren’t super sweet.

How to Prepare This Easy Mango Sago Dessert

Alright, let’s get this delicious mango sago dessert whipped up! It’s really straightforward, and honestly, the most “difficult” part is just waiting for it to chill. But trust me, it’s worth every second!

Cooking the Sago Pearls

First things first, those little sago pearls need a bit of cooking. Follow the package directions, but generally, you’ll boil them in plenty of water until they’re completely translucent – no white centers allowed! Once they’re done, drain them really well and give them a quick rinse under cold water. This stops them from clumping together and getting all sticky. It’s a small step, but it makes a big difference!

Preparing the Mangoes

Now for the star of the show! Take your beautiful ripe mangoes. Peel them, and then dice up one of them – these are for texture and those lovely little bites of mango throughout the dessert. For the second mango, you’ll want to puree it smooth. A blender or food processor works best here. Just blitz it until it’s a lovely, smooth pulp – this is what’s going to give our mango sago that gorgeous color and intense flavor.

Mango Sago - detail 2

Creating the Creamy Base

In a nice big bowl, we’re going to make our creamy base. Pour in the coconut milk, then add the sweetened condensed milk and the evaporated milk. Give it all a good stir until everything is nicely combined and smooth. You can taste it here and add a bit more condensed milk if you like it sweeter, or even a touch of sugar if your mangoes are a bit tart. We want it perfectly balanced!

Assembling Your Mango Sago Pudding

Now for the fun part! Gently add your cooked and rinsed sago pearls into the creamy milk mixture. Then, spoon in your diced mango and pour in that beautiful mango puree. Give it all a really gentle stir. You don’t want to mash up those lovely mango pieces, so just fold everything together until it’s evenly distributed. It should start looking like a gorgeous, creamy, tropical dream!

Chilling and Serving Your Mango Sago

The hardest part is over! Now, cover the bowl and pop it into the fridge for at least an hour. This lets all those flavors meld together beautifully and makes sure it’s nice and chilled. When you’re ready to serve, give it a little stir. You can spoon it into pretty glasses or bowls, and I love adding a few extra fresh mango slices on top for a little garnish. It looks so pretty!

Mango Sago - detail 3

Tips for Perfect Homemade Mango Sago

Making this mango sago is pretty forgiving, but a few little tricks can really elevate it. First off, the mangoes! Seriously, use the ripest, sweetest ones you can find. If they’re a bit bland, your sago will be too, no matter how much sweetener you add. Give them a good sniff – they should smell fragrant and sweet. For the consistency, if you like it thicker, just use a bit less milk, or even add a tablespoon or two of cornstarch to the milk mixture before chilling. A common pitfall is overcooking the sago pearls; they should be chewy, not mushy. And remember to rinse them well after cooking – that step is key to avoiding a gummy dessert. If your sago pearls are a bit small and tend to disappear, you can use slightly larger ones, but the small ones are my favorite for that delicate texture.

Common Questions About Mango Sago

Got questions about making this delightful mango sago? I’ve got answers!

Can I use frozen mangoes for mango sago? Yes, you absolutely can! If you’re using frozen mango chunks, just thaw them completely before pureeing and dicing. They might release a bit more liquid, so keep that in mind. It’s still a fantastic way to enjoy this dessert when fresh mangoes aren’t in season!

How long does mango sago last? This homemade mango sago is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator. The texture of the sago pearls can change a bit over time, getting a little softer, but it’s still delicious. Make sure it’s well-covered!

What kind of sago pearls should I use? I prefer the small sago pearls for this recipe; they cook up beautifully and give that classic texture. You can find them in most Asian grocery stores or the international aisle of larger supermarkets. Just make sure they’re the tiny tapioca pearls, not the larger boba ones!

Can I make this mango sago recipe vegan? Absolutely! This recipe is already pretty close. Just ensure your condensed milk is a vegan version made from coconut or soy, and you’re all set. It’s a wonderfully adaptable tropical mango recipe.

Ingredient Notes and Substitutions for Mango Sago

Let’s chat a bit more about these ingredients for our lovely mango sago. When it comes to the mangoes, really, the riper and sweeter, the better – it makes all the difference! If you can’t find Ataulfo or Alphonso, any sweet, non-fibrous mango will work. For the milks, if you’re watching your fat intake, you could try using light coconut milk, but it won’t be quite as rich. For a dairy-free version, almond or soy milk can work instead of evaporated milk, but coconut milk is really the star here for that tropical vibe. If you’re not keen on condensed milk, you can try using regular milk with a bit more sugar or even a touch of honey, but condensed milk really gives it that perfect creamy sweetness that’s hard to beat.

Estimated Nutritional Information for Mango Sago

Just a little heads-up, the nutritional info for this delicious mango sago is an estimate, as it can vary a bit depending on the ripeness of your mangoes and the brands you use. But generally, one serving is around 350 calories, with about 15g of fat, 5g of protein, and 50g of carbohydrates. It’s a lovely, light treat that feels indulgent!

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Mango Sago

Irresistible Mango Sago Dessert

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A refreshing and creamy tropical dessert made with sweet mangoes and chewy sago pearls. This easy-to-make dish is perfect for a light dessert or a sweet snack.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 ripe mangoes
  • 1/2 cup sago pearls
  • 2 cups coconut milk
  • 1/4 cup condensed milk (or to taste)
  • 1/4 cup evaporated milk
  • 1 tablespoon sugar (optional)

Instructions

  1. Cook sago pearls according to package directions. Drain and rinse with cold water.
  2. Peel and dice one mango. Puree the other mango.
  3. In a bowl, combine coconut milk, condensed milk, and evaporated milk. Stir until well combined.
  4. Add the cooked sago pearls, diced mango, and mango puree to the milk mixture.
  5. Stir gently to combine.
  6. Chill in the refrigerator for at least 1 hour before serving.
  7. Garnish with fresh mango slices if desired.

Notes

  • Ensure sago pearls are fully cooked and translucent.
  • Adjust sweetness by adding more or less condensed milk.
  • For a thicker consistency, use less liquid.
  • Can be served with fresh fruit like berries or passion fruit.
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Asian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 30g
  • Sodium: 50mg
  • Fat: 15g
  • Saturated Fat: 12g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

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