Mango Sago Coconut Dessert (Print Version)
# Ingredients:
→ Sago and Fruit Base
01 -
1 ripe mango, cubed
02 -
900 g ripe mangoes, peeled and diced
03 -
180 g small sago tapioca pearls
→ Jelly and Toppings
04 -
240 ml mango jelly, diced (optional)
05 -
240 ml coconut jelly, diced (optional)
→ Creamy Sauce
06 -
240 ml full-fat coconut milk
07 -
120 ml evaporated milk, chilled
08 -
45 ml sweetened condensed milk, or to taste
# Instructions:
01 -
Pop the dessert into the fridge for at least an hour or just throw in some ice cubes if you're in a rush. Scoop into small cups and enjoy cold.
02 -
Let any water drain off the sago pearls, moving them to a roomy bowl. Next, toss in mango cubes, jellies, both coconut and sweetened condensed milk. Pour your mango puree on top and give everything a good mix. Taste it—add more condensed milk if you like things sweeter.
03 -
Blend together your chopped mango and chilled evaporated milk until the texture is super smooth.
04 -
Once sago's cooked, pour it into a sieve. Rinse under cold tap water. Dunk it into a bowl of cold water so it doesn't clump. Keep it aside.
05 -
Fill a saucepan with water and heat until it boils. Tip in your sago pearls and let them simmer for about 15 minutes. Keep stirring now and then, but stop when the pearls go mostly clear with a tiny white dot in the middle. Take off the heat, put a lid on, and just let it sit for 15 more minutes until the pearls look see-through.
# Notes:
01 -
If you cook sago pearls too long, they'll lose their bite. Just let them rest in hot water so the middles clear up.
02 -
Top it off with more mango pieces or pour a little coconut milk over for a fancier look.