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Mango Sago is a delicious sugar-free dessert that brings together the sweetness of juicy mangoes, the creamy goodness of coconut milk, and the fun, chewy texture of sago pearls. It’s a healthier choice, as it’s gluten-free and full of tropical flavours.
Everyone makes Mango Sago a little differently. My favourite way is to boil coconut milk, add mango puree and sago pearls while it’s cooking, and then let it cool. This gives the dessert a smooth...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the sago pearls in a bowl and cover with water. Let them soak for 30 minutes. Strain them and set aside.
In a deep pot over high heat, bring 5 cups of water to a boil. Add the soaked sago pearls, stirring continuously to prevent sticking. Cook for 15-20 minutes until the sago pearls are translucent.
Strain the cooked sago pearls using a sieve and rinse under cold water. Set aside.
Pour the milk and coconut milk into a saucepan. Add honey, salt, and vanilla extract. Bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to a simmer and add the cooked sago pearls to the coconut milk mixture. Stir well to combine.
Mix in the mango puree, ensuring the mixture is smooth and lump-free. Cook for a few minutes until slightly thick consistency. Turn off the heat.
Allow the mango sago to cool completely. Transfer to a bowl. Chill it in the fridge before serving for a cool and creamy dessert.
Pour the chilled mango sago into glasses or bowls. Add fresh mango pieces just before serving for extra flavour.
To make this recipe vegan, simply omit the milk and use coconut milk.
Use fresh ripe, sweet mangoes for the best flavour.
If mangoes aren’t available, you can use frozen mangoes or canned mango puree.
Use full-fat coconut milk for a richer, creamier dessert.
Adjust sweetness by adding more or less honey to taste.
You can substitute sugar for honey if preferred.
How do I prevent my sago pearls from becoming sticky when making Mango Sago pudding?
To prevent your sago pearls from becoming sticky, make sure to rinse them under cold water after cooking. This helps remove excess starch and keeps them separate, ensuring a perfect texture in your Mango Sago pudding.
Is Mango Sago pudding a healthy dessert option for those on a gluten-free diet?
Yes, Mango Sago pudding is a great dessert option for those on a gluten-free diet. It’s made with sago pearls, which are naturally gluten-free, and combined with nutritious ingredients like mango and coconut milk, making it a delicious and healthy treat.
Can I substitute sago pearls with tapioca pearls in my Mango Sago recipe?
Absolutely! You can use tapioca pearls instead of sago pearls in your Mango Sago recipe. They will provide a similar chewy texture and work well with the other ingredients.
What is the best way to store leftover Mango Sago pudding?
To store leftover Mango Sago pudding, place it in an airtight container and refrigerate. It can last for up to 3 days in the fridge. Just give it a good stir before serving again, and consider adding fresh mango pieces for extra flavor.
What fruits pair well with Mango Sago pudding for added flavor and texture?
Fruits like pineapple, lychee, and papaya pair wonderfully with Mango Sago pudding. You can also add fresh mango pieces just before serving for a burst of flavor and a beautiful presentation.
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