Dessert
Mango Sago
30 minServes 6Nutri-Score C€€
C
30 min
30 minMango Sago
what you need
Ingredients
sago pearlsGrains100 g
mangoes (peeled and chopped, half set aside for topping)Produce5 pieces
coconut milk (one can)Pantry400 ml
condensed milk (plus extra for serving)Dairy100 ml
coconut jelly (diced)Fresh200 g
crushed ice (for serving)Other150 g
per serving
Nutrition
231kcal
- Carbs
- 35 g
- Proteins
- 2 g
- Fat
- 9 g
what you’ll use
Tools
Saucepan
Blender
Mixing bowl
step by step
Method
- Step 1
Cook the sago
- Boil the sago pearls until translucent and cooked through.
- Drain and rinse under cold water.
- Step 2
Chop the mangoes
- Peel and chop the mangoes.
- Set half aside for the topping and put the rest in the blender.
- Step 3
Blend the mango base
- Add the coconut milk and condensed milk to the mangoes in the blender.
- Blend until creamy.
- Step 4
Assemble
- Combine the blended mango mixture with the cooked sago and the coconut jelly.
- Mix until well combined.
- Step 5
Chill
- Cover with plastic wrap and refrigerate overnight or for at least a few hours.
- Step 6
Serve
- Add crushed ice to the bottom of each cup.
- Top with the reserved fresh mangoes and a little more condensed milk.