Mango sago, the simple asian dessert with tapioca and mango that everyone loves
Mango lovers, pay attention—you're going to love this! Today we're bringing you the recipe for mango sago, an Asian dessert that has become popular around the world in recent years and could become your new favorite dessert. Made with fresh mango, tapioca pearls, and condensed milk, it's simple to make, and the result is irresistible: creamy, tropical, and refreshing. Light and surprising, it's perfect for making the most of mango season and adding an exotic touch to your table. Without a doubt, mango sago deserves a place in your recipe collection.
Ingredients
2
For the coconut water jelly:
Materials
- Saucepan
- Hand whisk
- Airtight container
- Colander or strainer
- Electric blender
- Large bowl
- Spatula or wooden spoon
- Individual serving glasses
Preparation
Preparation30 min
Waiting time1 hour
Cook time18 min
To make the coconut jelly:
Put the coconut water, sugar, and agar-agar in a saucepan. Whisk until dissolved, then bring to a boil. Simmer gently for 1–2 minutes, stirring constantly. (Remember: agar-agar only sets if it comes to a boil.)
Pour the mixture into a flat container. Let cool to room temperature and refrigerate for at least 1 hour.
When the jelly is firm, cut it into small cubes and set aside in the refrigerator.
Cook the tapioca: Bring plenty of water to a boil over medium heat. Add the tapioca pearls and cook for 10 minutes, stirring occasionally to prevent sticking.
Turn off the heat, cover the saucepan and let stand for another 10 minutes (always check the instructions on the package, because cooking times may vary).
Drain the tapioca, rinse it under cold water and set aside.
Prepare the gelled mango layer: Blend the mango flesh with a little water until smooth. Set aside a couple of tablespoons of the mixture.
Put the rest in a saucepan with the agar-agar and bring to a boil for 1 minute, stirring so it sets.
Assemble the base: Pour the mixture into the bottom of the serving glasses and leave it to set in the refrigerator. This will be the bottom layer of the dessert.
Cut the other mango into cubes and store in the refrigerator until ready to assemble.
Make the cold mango sago milk mixture: In a large bowl, mix the condensed milk, a couple of tablespoons of the reserved mango puree and the milk. Stir in the drained tapioca and the diced coconut jelly. Mix gently with a spatula. Reserve in the refrigerator until assembly.
Assemble the dessert: In the glasses with the mango base already set, spread the cold mango sago mixture.
Top with the fresh mango cubes and serve well chilled. That's it!
FAQ ❓
How long can mango sago be kept in the refrigerator?
Mango sago will keep well for 24 to 48 hours in the refrigerator, as long as it is stored in a covered container. After that, the tapioca may lose its texture and the fruit may start to oxidize.
What ingredients can I use instead of tapioca in mango sago?
If you don't have tapioca, you can use genuine sago pearls, soaked chia seeds, Japanese pearls, or even creamy rice pudding as a similar base.
Can homemade mango sago be frozen?
Freezing mango sago is not recommended because the tapioca and fresh fruit change texture considerably when thawed. Ideally, enjoy it freshly made or within the next two days.
What other fruits can I use in mango sago besides mango?
In addition to mango, you can use papaya, peach, pineapple, or strawberries. Meaty, sweet fruits that can be puréed and paired with coconut work well.
How can I substitute for agar-agar if I can't find it?
You can use unflavored powdered gelatin, adjusting the amount. For every 1 g of agar-agar, use about 5 g of unflavored powdered gelatin (half a packet of Royal brand gelatin). First, mix the gelatin with a little cold water to hydrate it. Then heat the liquid called for in the recipe (for example, coconut water with sugar), remove it from the heat, and stir in the hydrated gelatin until it dissolves. Let it cool in the refrigerator for a few hours, until set.
Can I make mango sago with frozen mango?
Yes, you can use frozen mango. Just thaw it and drain off any excess water before blending it or cutting it into cubes, so it doesn't water down the dessert.
Nutrition
for 1 serving / for 100 g
Calories: 465Kcal
- Carbo: 78.9g
- Total fat: 7.2g
- Saturated fat: 2.9g
- Proteins: 17.4g
- Fibers: 7g
- Sugar: 76g
- ProPoints: 12
- SmartPoints: 22
Nutritional information for 1 serving (612g)
Cookware
burner
blender
Attributes
Keep refrigerated
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Questions
Photos of members who cooked this recipe
Patricia GonzálezPassionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)
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