Q1: What is the difference between sago and tapioca pearls?

While they are often used interchangeably in recipes like this, they are technically from different plants. True sago is extracted from the pith of the sago palm tree. Tapioca pearls are made from the starch of the cassava root. For this dessert, the small, white pearls labeled as either "sago" or "tapioca pearls" will work perfectly.

Q2: How do I keep my sago or tapioca pearls from clumping together?

The two most important steps are to stir them immediately as you add them to the boiling water, and to rinse them in cold water immediately after they are done cooking. The initial stir prevents them from forming a clump at the bottom of the pot, and the final rinse washes away excess surface starch and stops the cooking process, preventing them from becoming a sticky mass.

Q4: Can I use frozen mango for this recipe?

Yes, you can absolutely use frozen mango chunks, which makes this a great dessert to enjoy year-round! Simply thaw the mango chunks completely before you blend them. You may need to add a little extra sweetened condensed milk, as frozen mango can sometimes be less sweet than fresh, in-season mangoes.

Q5: My Mango Sago seems very thin after I mix it. Is that right?

Yes, when you first mix the Mango Sago, it will have a consistency similar to a thick, smoothie-like soup. It is meant to be a creamy, liquid dessert that you eat with a spoon. It will thicken up slightly as it chills in the refrigerator for a few hours.

The Best Easy & Refreshing Mango Sago Recipe

A simple and refreshing Asian-style dessert, this Mango Sago features chewy, translucent sago (small tapioca pearls) suspended in a smooth and creamy puree. The puree is made by blending fresh mango chunks with coconut milk and sweetened condensed milk. The cooked sago is stirred into the mango base, and the dessert is served chilled, often with additional fresh mango and coconut milk for garnish.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes (includes chilling)
Yield: 4-6 servings 1x
Category: Dessert
Method: Boiling, Blending
Cuisine: Asian-Fusion
Diet: Gluten Free

Ingredients

Scale

200 g small tapioca pearls (sago)
600 g mango chunks (from about 5 small mangoes)
400 g (1 can) coconut milk
50 g (about 2.5 tbsp) sweetened condensed milk, or more to taste
Extra coconut milk and fresh mango chunks, for garnish (optional)

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Instructions

Bring a large pot of water to a boil. Add the sago and stir immediately to prevent clumping.
Lower the heat to a simmer and cook the sago for 10 minutes.
Remove the pot from the heat, cover it, and let it sit for another 10 minutes, or until the sago pearls are completely translucent.
Pour the cooked sago into a fine-mesh sieve to drain. Submerge the sieve in a pot of cold water to keep the pearls from sticking together until ready to use.
Make the Mango Base: In a blender, combine the mango chunks, coconut milk, and condensed milk. Blend until completely smooth.
Taste the mixture and add more condensed milk if you prefer it sweeter.
Assemble: Pour the mango puree into a large serving bowl. Drain the sago well and add it to the mango mixture. Stir to combine.
Serve the mango sago immediately in small bowls or glasses, or chill for at least 30 minutes.
Garnish with more coconut milk and fresh mango chunks if desired.

Notes

The two-stage cooking process for the sago (boiling then resting) is key to ensuring the pearls become fully translucent and cooked through.
Keeping the cooked sago in cold water is an important step to prevent them from clumping together into a large mass.
This dessert is best served well-chilled.

Nutrition

Serving Size: 1/6 of recipe
Calories: 350-420
Sugar: 40-50 g
Sodium: 40-60 mg
Fat: 15-20 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 50-60 g
Fiber: 3-4 g
Protein: 3-5 g
Cholesterol: 5-10 mg

Find it online: https://www.eatswithsoul.com/mango-sago-recipe/