Dessert
Mango Sago
45 minServes 8Nutri-Score C€€
C
45 min
45 minMango Sago
what you need
Ingredients
sago pearlsPantry120 g
mangoes (peeled, one reserved for purée, the rest cut into 1/2-inch cubes)Produce4 pieces
coconut jelly (drained)Fresh400 g- full-fat coconut milkPantry480 ml
milkDairy240 ml
sweetened condensed milk (plus more to taste)Dairy225 ml
per serving
Nutrition
231kcal
- Carbs
- 38 g
- Proteins
- 3 g
- Fat
- 8 g
what you’ll use
Tools
Stockpot
Blender
Mixing bowl
Colander
step by step
Method
- Step 1
Cook the sago pearls
- Bring a large pot of water to a boil and add the sago pearls.
- Cook over medium heat, stirring constantly so the pearls don't stick to the bottom.
- Remove from the heat, cover with a lid and let stand until the white centres disappear.
- Step 2
Rinse and drain the pearls
- Drain the pearls and rinse under cold water until no longer hot.
- Set aside.
- Step 3
Prepare the mangoes
- Peel the mangoes and set one aside.
- Cut the remaining mangoes into 1/2-inch cubes and set aside.
- Step 4
Make the mango purée
- Cut the flesh of the reserved mango and transfer it to a blender.
- Blitz until smooth.
- Step 5
Mix the creamy base
- In a large bowl, combine the mango purée, coconut milk, milk and condensed milk.
- Mix until fully combined.
- Step 6
Add the mix-ins
- Add the cubed mango, coconut jelly and sago pearls.
- Mix well, adding more condensed milk if you like it sweeter.
- Step 7
Chill and serve
- Cover and refrigerate until well chilled.
- Serve cold.