Ingredients
- ¼ cup small tapioca pearls (sago)
- White or translucent variety; not the large boba-style pearls
- 3 large ripe mangoes (about 2 pounds total weight)
- Peeled, pitted, and chopped into small cubes
- 1 cup full-fat coconut milk
- Canned is preferred for its richness and thickness
- ½ cup evaporated milk
- Chilled; for extra creaminess
- 3 tablespoons sweetened condensed milk
- Adjust more or less based on desired sweetness
- 1½ cups cold water
- Used to adjust the consistency of the base
- ½ cup mango cubes
- Reserved from the diced mango for topping
- Optional toppings:
- Mango jelly or coconut jelly, diced
- Pomelo or orange segments
- Toasted coconut flakes
- Mint leaves for garnish
Prep Steps:
- Wash the sago pearls under cold water using a fine mesh strainer.
- Peel and dice mangoes. Set aside about ½ cup of cubes for garnish; the rest will be blended into a purée.
- Chill the coconut milk and evaporated milk in advance for a colder dessert.
Instructions
1. Cook the sago pearls
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Bring about 4 cups of water to a rolling boil in a medium pot.
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Add the rinsed sago pearls and stir gently to prevent clumping.
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Lower the heat to medium and simmer for 10–12 minutes, stirring occasionally.
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Once the pearls turn mostly translucent with small white dots in the center, turn off the heat.
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Cover the pot with a lid and let it sit for an additional 10 minutes.
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Drain the sago using a fine mesh strainer and rinse with cold water to stop the cooking process.
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Set aside in a bowl of cold water until ready to use.
2. Make the mango purée
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Add the chopped mangoes (reserving some for topping) into a blender.
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Add in ½ cup of coconut milk and blend until smooth.
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If the purée is too thick, add 2–3 tablespoons of water to loosen it.
3. Mix the creamy base
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In a large mixing bowl, combine:
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Remaining coconut milk
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Evaporated milk
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Sweetened condensed milk
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1½ cups cold water
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Whisk well until all liquids are thoroughly mixed and the condensed milk is dissolved.
4. Combine all components
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Drain the cooked sago pearls and add them into the creamy base.
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Stir in the mango purée and mix until the color is uniform and creamy.
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Taste and adjust sweetness by adding a bit more condensed milk if needed.
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Refrigerate the mixture for at least 1–2 hours before serving. This allows the flavors to meld and the sago to absorb some of the coconut mixture.
5. Serve and garnish
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To serve, spoon the mango sago mixture into bowls or dessert glasses.
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Top each serving with mango cubes and your choice of optional toppings:
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Jelly cubes, citrus segments, mint, or toasted coconut for added texture and flavor.
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Serve chilled and enjoy immediately.
Notes
- Sago texture check: Properly cooked sago pearls should be mostly translucent with just a tiny opaque center. Overcooking can cause them to dissolve; undercooking leaves a hard center.
- Rinsing sago: After cooking, rinsing the pearls under cold water removes excess starch and prevents clumping.
- Blender tip: For a smoother purée, use a high-speed blender and start with the mango chunks at the bottom of the blender jar.
- Coconut milk note: Use full-fat canned coconut milk for the best taste and texture. Avoid coconut cream unless you dilute it.
- Milk options: You can replace evaporated milk with whole milk or a plant-based milk like oat or almond, though the creaminess will vary.
- Sweeter mangoes work best: Choose ripe Ataulfo, Carabao, or Kent mangoes for best flavor.
- Make ahead: This dessert keeps well for 2–3 days in the fridge. Just stir before serving to recombine the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes