Dessert
Mango Sago
45 minServes 6Nutri-Score C€€
C
45 min
45 minMango Sago
what you need
Ingredients
sago pearlsGrains120 g
champagne mangoes (diced, some reserved for blending)Produce6 pieces
coconut milkPantry480 ml
sweetened condensed milk (adjust to preference)Dairy120 ml- coconut jellyPantry480 g
- evaporated milkDairy240 ml
water (for simmering the sago)Other1 litre
per serving
Nutrition
321kcal
- Carbs
- 53 g
- Proteins
- 4 g
- Fat
- 10 g
what you’ll use
Tools
Saucepan
Colander
Blender
Mixing bowl
step by step
Method
- Step 1
Cook the sago
- Bring water to a simmer in a saucepan.
- Add the sago and cook on low for about 10 minutes, stirring constantly so it doesn't burn at the bottom.
- Cover, take off the heat and let it finish cooking for 15 minutes.
- Step 2
Rinse the sago
- Strain the sago and rinse it under cold water.
- It's perfectly cooked when you no longer see any white in the middle.
- Set aside.
- Step 3
Dice the mangoes
- Dice the champagne mangoes, the best mangoes for this dish.
- Save the middle bits for a snack.
- Step 4
Blend the mango base
- Take some of the chopped mango and blend it with the coconut milk and a liberal amount of condensed milk until nice and smooth.
- Step 5
Assemble
- In a large bowl, add the cooked sago, the chopped mangoes, the coconut jelly, the blended mango mixture and the evaporated milk.
- Mix well.
- Step 6
Chill and serve
- Let it sit in the fridge until nice and chill.
- Serve it up and enjoy.