Creamy Mango Sago Jelly Delight Recipe

Introduction

Mango Sago is a refreshing and creamy dessert that combines tropical mangoes with chewy tapioca pearls and rich coconut milk. This vibrant dish is perfect for warm days or when you want a sweet, fruity treat that’s easy to prepare and sure to impress.

Ingredients

• 3/4 cup sago (small tapioca pearls)
• 1 mango, cubed
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 2-3 large mangos (~2 lbs, peeled and diced)
• 1/2 cup evaporated milk (chilled)
• 3 tablespoons condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)

Instructions

1. Step 1: Cook the sago. In a medium saucepan, bring water to a boil over medium-high heat. Add the sago pearls and cook, stirring occasionally, until they turn transparent, about 15 minutes. It’s fine if the centers still show small white spots. Remove from heat, cover, and let sit for 15 minutes until fully translucent.
2. Step 2: Cool the sago. Drain the cooked pearls and rinse them under cold water. Transfer to a bowl of cold water to prevent sticking, then set aside.
3. Step 3: Blend the mangos. Combine the diced mango and chilled evaporated milk in a blender. Blend on high speed until smooth and creamy.
4. Step 4: Combine all. Drain the sago pearls and add them to a large mixing bowl along with chopped mango pieces, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the mango blend and stir well to incorporate. Adjust sweetness by adding more condensed milk if desired. Chill the mixture in the refrigerator for at least 1 hour or add ice cubes for a quicker chill.
5. Step 5: Serve. Spoon the chilled mango sago into individual cups and enjoy this cool, fruity dessert.

Tips & Variations

• Use fresh ripe mangoes for the best natural sweetness and vibrant color.
• Substitute coconut jelly and mango jelly with lychee or longan for a different twist.
• If sago is unavailable, small tapioca pearls can be used instead, but adjust cooking time as needed.
• For a dairy-free version, replace evaporated and condensed milk with coconut cream and a sweetener like maple syrup or agave.

Storage

Store any leftover mango sago in an airtight container in the refrigerator for up to 2 days. The texture of the sago may soften over time. Stir well before serving and add fresh mango or ice cubes to refresh the dessert. It’s best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this recipe?

Yes, frozen mango works well. Just thaw it before blending to ensure a smooth consistency.

How do I know when the sago pearls are fully cooked?

The pearls turn mostly transparent with only a very slight white core that disappears after resting covered off heat. When soft and translucent, they’re ready.