Quick & Easy 4-Ingredient Mango Sago Recipe
This Quick & Easy 4-ingredient Mango Sago is a refreshing Chinese dessert featuring chewy tapioca pearls in a sweet, creamy coconut mango pudding. Using just four simple ingredients, this vibrant dessert is perfect for hot weather or parties. Ready in only 30 minutes, it combines tropical mangoes with creamy coconut milk and sweetened condensed milk for a luscious treat that can be made dairy-free by choosing coconut condensed milk.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Fruit
- 1.65 lbs fully ripe mangos (including peel and seed weight)
Staples
- ½ cup small uncooked tapioca pearls (do not use minute tapioca)
- ⅓ cup sweetened condensed milk or sweetened condensed coconut milk
- 13.5 fl oz whole fat coconut milk
Garnish
- Fresh mint leaves (optional)
Instructions
- Cook Tapioca Pearls: Fill a medium pot with 5 cups (1250 ml) of water and bring it to a boil. Reduce heat to medium, add the tapioca pearls, and boil for 10 minutes, stirring occasionally to prevent sticking. Then turn off the heat, cover the pot, and let the pearls rest on the heat source for 10-15 minutes until fully translucent and chewy.
- Strain and Rinse Tapioca: Strain the cooked tapioca pearls using a fine mesh sieve. Rinse thoroughly under cold running water to remove excess starch, then strain again. Transfer the rinsed pearls to a large mixing bowl.
- Combine Tapioca with Coconut Milk: If the coconut milk has been refrigerated, stir it well to recombine any separated fat and liquid. Pour the coconut milk into the bowl with the tapioca pearls and mix until fully combined into a creamy mixture.
- Prepare Mango Puree: Peel and de-pit two mangos, then slice and add the flesh to a blender along with the sweetened condensed milk. Blend until smooth and creamy. Set aside this mango puree mixture.
- Prepare Mango Cubes: For the remaining mango, slice off the wide sides close to the pit. Score the flesh into 1-cm cubes without cutting through the skin, then scoop them out using a large spoon. Set the cubed mango aside for topping.
- Assemble the Dessert: Divide the mango puree evenly among four dessert bowls or glasses. Spoon the coconut sago mixture over the mango puree, then top each serving with the fresh mango cubes. Garnish optionally with fresh mint leaves. Serve chilled for the best refreshing taste.
Notes
- Use small uncooked tapioca pearls for the best chewy texture; avoid minute tapioca which dissolves too quickly.
- Rinsing tapioca pearls after cooking removes excess starch and prevents them from sticking together.
- For a dairy-free version, substitute sweetened condensed milk with sweetened condensed coconut milk.
- The dessert is best served cold, making it ideal for warm weather or summer gatherings.
- Fresh mint garnishes add a pleasant aroma and color contrast but can be omitted if unavailable.
