Mango Sago Recipe: A Creamy, No-Bake Summer Dessert
Some recipes feel like summer before you even taste them. Mango sago is one of them.
It is creamy, cold, soft and sweet, the kind of dessert that is perfect after a long sunny day. It is not complicated. It does not ask for much. If summer had a dessert, this would be it.
It is a simple, no-bake dessert, which means you do not need to turn on the oven or spend too long in the kitchen.
Ingredients
Serves: 3–4
-
3–4 ripe mangoes, preferably Alphonso or Champagne mango
-
1/2 cup sago / tapioca pearls
-
1 cup full-fat coconut milk
-
1/4 to 1/2 cup condensed milk, adjusted to taste
-
1/4 cup evaporated milk or whole milk, optional, to adjust consistency
-
Coconut jelly, optional, for extra texture
-
Extra chopped mango for topping
How to make mango sago
1. Cook the sago
Rinse the sago pearls. Boil until mostly translucent, then drain and rinse under cold water. Set aside.
2. Make the mango base
Blend chopped mangoes with full-fat coconut milk and condensed milk until smooth. Start with 1/4 cup condensed milk and add more if needed.
3. Mix it together
Combine the mango base with the cooked sago. Add a little evaporated milk or dairy milk if you want a thinner consistency.
4. Add texture
Fold in coconut jelly or palm seeds for some texture/bite.
5. Chill and serve
Refrigerate for at least 1 hour. Serve cold with chopped mango on top.
Sommer tip
Use full-fat coconut milk for the creamiest, most tropical version. Condensed milk gives the dessert its soft sweetness, so start with less and build slowly.
For extra texture, add coconut jelly or palm seeds just before chilling.
