Mango Sago
About This Dish
This is the simpler version of mango pomelo sago, and honestly? Sometimes I prefer it. It's just mango, sago, and coconut milk, but when you get good mangoes, that's really all you need. It's creamy, it's sweet, it's refreshing, and it takes maybe 20 minutes to make. I make this when I'm craving something tropical but don't want to deal with the pomelo (which can be a pain to peel). It's the kind of thing that makes a regular Tuesday feel a little bit special. Plus, it's pretty—all that bright yellow mango against the white coconut milk. Sometimes simple is best.
Flavors
Nutrition Information
Ingredients
- Ripe mangoes
- Sago pearls
- Coconut milk
- Sugar or honey
- Ice
- Water
Instructions
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1
Cook your sago pearls. Bring water to a boil, add the sago, and cook until translucent—about 15 minutes.
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2
Drain and rinse under cold water. This stops the cooking and prevents them from sticking together.
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3
Peel and dice your mangoes. Save some nice pieces for garnish, and blend the rest with a bit of water until smooth.
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4
Mix the mango puree with coconut milk. Add sugar or honey to taste—start with a little, you can always add more.
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5
Stir in the cooked sago pearls.
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6
Chill in the fridge for at least 30 minutes. It's much better cold.
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7
Serve in bowls or glasses, topped with the reserved mango pieces and maybe a drizzle of coconut milk if you want it to look fancy.
Cooking Tips
- The quality of your mangoes matters. Use ripe, sweet ones—this dish is all about the mango flavor.
- Don't skip rinsing the sago after cooking. If you don't, they'll stick together and get gummy.
- You can make this ahead of time, but add the sago right before serving if you want them to stay chewy.
- If you want it thicker, use less water when blending the mango. If you want it thinner, add more coconut milk.
Quick Summary
Blend mangoes into a puree, cook sago pearls, then mix everything with coconut milk and chill before serving.
