Mango Sago Coconut (Printable Version)
# What You'll Need:
→ Sago and Fruit Base
01 -
1 ripe mango, cut into cubes
02 -
2–3 large mangos (about 900 g), peeled and diced up
03 -
180 g small sago (tapioca pearls)
→ Jelly and Toppings
04 -
240 ml mango jelly, chopped up (optional)
05 -
240 ml coconut jelly, chopped (optional)
→ Creamy Sauce
06 -
240 ml coconut milk (full fat)
07 -
120 ml super cold evaporated milk
08 -
45 ml sweetened condensed milk (as much as you like)
# Steps to Follow:
01 -
Cup up the mixture into individual servings. Pop the bowls in the fridge for at least an hour, or speed things up by dropping in some ice. It's best when served chilly.
02 -
Dump the drained sago into a big bowl. Toss in those cubed mango pieces, both jellies, coconut milk, and the condensed milk. Stir in the mango puree last. If you'd like it sweeter, just add some more condensed milk. Mix gently to bring it all together.
03 -
Blend up the diced mango with the cold evaporated milk. Keep going until you don't see any chunks left.
04 -
Dump sago pearls into a strainer, blast them under cold water, then give them a dip in icy water so they don't stick. Put aside for a bit.
05 -
Use a medium pot with water and get it bubbling on medium-high. Add your sago pearls and let them cook around 15 minutes. Give it a stir now and then. They should be clear but with a tiny white dot in the middle. Take the pot off the heat and cover it—let it sit for another 15 minutes so the pearls turn see-through all the way.
# Additional Tips:
01 -
Stop cooking the sago before they overcook—it's fine if they're a bit cloudy in the center, they'll clear up once they sit in hot water.
02 -
Want a pretty touch? Add more fresh mango cubes or splash over some coconut milk before serving.