Easy Mango Sago (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 can (13.5 oz/1.5 cups) of coconut milk
02 -
1 cup of uncooked small white tapioca pearls (sometimes called sago)
03 -
3 ripe mangoes, preferably Ataulfo variety (yellow ones)
04 -
2-3 tablespoons of sweetened condensed milk, adjust to your liking
# Instructions:
01 -
Heat 6 cups of water until it boils in a medium-sized pot over medium-high heat. Toss in the tapioca pearls, bring the heat down to medium-low, and stir now and then so they don’t clump. Let it simmer for about 15-20 minutes, and you’ll notice the pearls mostly turn clear but with tiny white spots in the centers.
02 -
Turn off the stove and let the pearls sit in the hot water for another 15-20 minutes. They’ll turn fully transparent. Rinse them under cold water before draining them through a fine mesh strainer or sieve. Set aside until needed.
03 -
Slice the mangoes, avoiding the pit. Use a large spoon to scoop out the flesh. Save 1/4 cup of the mango (around half of one) and chop it into small cubes to use later as garnish.
04 -
Put the rest of the mangoes in a blender with the coconut milk and sweetened condensed milk. If you want to serve it cold, toss in 3 or 4 ice cubes. Blend until it’s all smooth, which should only take 1-2 minutes.
05 -
Spoon the mango blend into serving bowls. Stir in the cooked tapioca pearls and sprinkle the reserved diced mango on top as a finishing touch.
# Notes:
01 -
Store leftovers in a sealed container in the fridge. They’ll keep fresh for about 5 days.
02 -
To make this vegan, skip the sweetened condensed milk and use sugar to sweeten instead.