Quick 4-Ingredient Mango Sago

This mango sago dessert brings the tropical flavors of ripe mangoes and chewy tapioca pearls together in a creamy coconut pudding that has become my go-to summer treat for years. The contrast between the smooth mango puree and the delightful bounce of the tapioca pearls creates a textural experience that's simply irresistible.

I first discovered mango sago at a Hong Kong dessert shop during a sweltering summer day, and recreating it at home has been a delightful way to bring those vacation memories back. My friends always assume I spent hours making this elegant dessert when it's actually one of the easiest in my repertoire.

Ingredients

• Fresh ripe mangoes: Choose fruits that yield slightly to pressure and have a sweet fragrance for the best flavor
• Small tapioca pearls: Look for the small white variety in Asian grocery stores for authentic texture
• Sweetened condensed milk: Adds the perfect sweetness and creamy richness to the mango puree
• Full fat coconut milk: The higher fat content creates a luxurious mouthfeel that makes this dessert special

Step-by-Step Instructions

Cooking the tapioca pearls:

Bring 5 cups of water to a boil in a medium pot. Add tapioca pearls and reduce to medium heat. Boil for 10 minutes, stirring occasionally to prevent sticking. Turn off heat, cover, and let rest for 10 minutes until pearls become fully translucent. If you still see white centers, let them sit in the hot water covered for another few minutes.

Preparing the tapioca mixture:

Rinse cooked pearls under cold water using a fine mesh sieve to remove excess starch. Transfer to a large bowl and combine with room temperature coconut milk. Stir thoroughly to ensure pearls are evenly distributed.

Creating the mango puree:

Peel and slice two mangoes, removing the pits. Blend the mango flesh with condensed milk until completely smooth. Use a spatula to ensure all mango pieces get incorporated if they stick to the sides.

Preparing the garnish:

Peel and dice the remaining mango into small cubes. These fresh pieces will add texture contrast and a burst of fresh flavor to each serving.

Assembling the dessert:

Pour the mango puree into the bottom of four dessert glasses. Gently layer the tapioca coconut mixture on top. Finish with diced fresh mango pieces and a mint leaf for garnish if desired.

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The quality of your mangoes makes all the difference in this recipe. I once made this with mangoes that were slightly underripe and while still good, the natural sweetness of perfectly ripe mangoes elevates this dessert to something truly special. My favorite memory of making this was for a friend who had just returned from Thailand and was missing the tropical flavors she had enjoyed there.

Selecting the Perfect Mango

When shopping for mangoes, look beyond just the color. A ripe mango should give slightly when pressed and often has a sweet, fragrant aroma near the stem end. Different mango varieties work beautifully in this recipe. Alphonso mangoes offer an intense sweetness, while Ataulfo mangoes have a creamy texture with less fiber. For this dessert, any variety will work as long as they are fully ripe. If your mangoes are still firm, place them in a paper bag at room temperature to speed up ripening.

Tapioca Pearl Troubleshooting

Cooking tapioca pearls properly is crucial for the perfect texture in your mango sago. Undercooked pearls will have a hard, chalky center, while overcooked ones become mushy and lose their delightful chewiness. If you find your pearls sticking together during cooking, simply stir more frequently. The pearls should be cooked just until they turn completely translucent with no white centers. After cooking, rinsing with cold water not only stops the cooking process but also removes excess starch that would make your dessert gummy.

Making It Dairy Free

This dessert is easily adaptable for dairy free diets without sacrificing flavor. Simply substitute the regular sweetened condensed milk with sweetened condensed coconut milk, which is now available in many grocery stores. The coconut flavor actually complements the mango beautifully, creating a fully tropical experience. If you cannot find sweetened condensed coconut milk, you can make your own by simmering coconut milk with sugar until reduced and thickened, though this will add to your preparation time.

Recipe FAQs

→ Can I make mango sago ahead of time?

While mango sago is best enjoyed fresh when the tapioca pearls are optimally chewy, you can prepare it up to 2 days in advance. Store in the refrigerator in an airtight container. For best results, store the mango mixture and sago mixture separately until ready to serve, as the pearls will continue to absorb liquid and become softer over time.

→ What type of tapioca pearls should I use?

Use small uncooked tapioca pearls, not minute tapioca. The pearls should become fully translucent when properly cooked. If you still see small white dots in the center after the specified cooking time, let them sit in the hot water covered for an additional 2-3 minutes.

→ How can I make this dessert dairy-free?

To make a dairy-free version, simply substitute the sweetened condensed milk with sweetened condensed coconut milk. The coconut milk used in the recipe is already dairy-free, so no substitution is needed there.

→ How do I know if my mangos are ripe enough?

For the best mango sago, use fully ripe mangos that yield slightly to gentle pressure and have a sweet, fragrant smell. The flesh should be orange-yellow and soft enough to blend smoothly. Avoid mangos that are too firm as they will lack sweetness and may be difficult to blend.

→ Can I freeze leftover mango sago?

Freezing is not recommended for mango sago as the frozen and thawed tapioca pearls will lose their characteristic chewy texture. The dessert is best enjoyed fresh or within 2 days when stored in the refrigerator.

→ Can I use canned mango pulp instead of fresh mangos?

While fresh mangos provide the best flavor and texture, you can substitute with canned mango pulp in a pinch. Use about 2 cups of pulp for the blended portion of the recipe. You'll still want some fresh mango for the cubed topping to provide textural contrast.