Mango Sago Recipe
This Mango Sago recipe is a sweet, layered coconut and mango dessert with tapioca pearls that originated in Hong Kong!
Equipment
- Saucepan
- Blender
Ingredients
For the Mango Layer
- 2 tbsp small white tapioca pearls uncooked
- 1½ cups fresh or frozen mango, diced
- scant ¼ cup full-fat coconut milk canned
- 1 tbsp coconut cream canned
- ⅛ tsp vanilla extract
For the Coconut Layer
- ¼ cup coconut cream the top layer off a refrigerated can of full-fat coconut milk
- 1 tbsp maple syrup
- ⅛ tsp vanilla extract
Instructions
- Cook the tapioca pearls as per the instructions on the back of the bag you bought. Usually, there are instructions for cooking it on the back side. If not, then you'll want to boil 1 cup of water on the stovetop, then add the mini tapioca.
- Cook on medium-low for 15 minutes, until the tapioca is transparent. When it is cooked thoroughly, drain the water and soak in a new bowl of cold water.
- Remove a small handful of the mango for topping. In a small blender cup, add the rest of the mango, coconut milk, coconut cream and vanilla. Blend it until it's smooth. Then mix in the tapioca pearls by hand. You can refrigerate the mango mixture to chill the dessert before adding the tapioca pearls, if you would like it to be colder.
- When it will be served, mix the mango mixture with the tapioca pearls by hand if you haven't already. Then mix together all the ingredients for the coconut layer in a separate bowl.
- In a cup, layer the mango layer, then the coconut layer, then mango chunks on top. Serve right away!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to five days.
- Inspired from this recipe.