A creamy, chilled mango sago dessert made with ripe mangoes, coconut milk, and chewy sago pearls. This gluten-free tropical treat is easy to make and perfect for summer gatherings or a light, refreshing ending to any meal.
Equipment
- Medium saucepan (to cook the sago)
- Blender (for pureeing the mango)
- Mixing bowls
- Fine-mesh strainer
- Silicone spatula
Ingredients
- 2 ripe mangoes 1½ blended, ½ diced for garnish
- ½ cup small sago pearls
- 1 cup full-fat coconut milk
- ¼ cup maple syrup or sweetened condensed milk
- 1 cup cold water
- Pinch of salt
- Fresh mint leaves optional, for garnish
Instructions
- Bring 3 cups of water to a boil. Add sago pearls and simmer for 10–15 minutes, stirring occasionally until mostly translucent.
- Drain the sago in a fine mesh strainer and rinse under cold running water to remove excess starch.
- In a blender, combine 1½ mangoes (chopped), coconut milk, sweetener, and a pinch of salt. Blend until smooth and creamy.
- In a bowl, mix the mango puree with the cooked and rinsed sago, along with 1 cup cold water. Stir well.
- Refrigerate for at least 1 hour until chilled.
- Spoon into serving bowls or glasses. Garnish with the remaining diced mango and mint leaves. Serve cold.
Notes
For a richer taste, use full-fat coconut milk.
You can swap maple syrup with honey or agave, or skip it if mangoes are sweet enough.
Add toppings like toasted coconut or chia seeds for extra texture.
Make it vegan by using maple syrup instead of condensed milk.