It is the Mango season now in Southeast Asia and that means it is the perfect time to make an array Mango desserts and dishes! I decided to share my take on a chilled dessert instead as a break from the usual cakes. As such, I will be presenting to you my Mango Sago!
This Asian dessert is a popular choice that you can find streets and hawkers selling them. However, I always like making my own not just for the convenience, but also to be able to control the proportions of flavours present and how sweet I want it to be!
Let me walk you through the creation of the Mango Sago!
Firstly, I used overripe or very ripe Mangoes as these are very soft, sweet and effortless to blend. You can use a blender, a food processor or perhaps even a mortar and pestle as long as you are able to convert these Mangoes into a juice or puree form.
Next, you will notice that I actually chose Coconut Milk and normal full cream Milk for my recipe. Feel free to substitute for other milks such as condensed milk etc as long as the volume adds up and the flavour still remains but I like this combination a lot. Apart from being only lightly sweet, it is not too thick and sickening (or gelat!).
Finally, you will notice that I did not add a lot of sugar. Ultimately, it will be up to personal preference but I don’t like my Mango Sago to be too sweet! My creation of this recipe was because I want my Mango Sago to be refreshing and rejuvenating, perfect to cool off from the hot afternoon heat!
You can certainly keep it for a couple of days, that is the furthest I have stretch it. I would recommend you not to go further though!
Also, shout out to my father for saving these sweet Mangoes for me and I thought how else better than to create a dessert that I know my family will love!
Mango Sago Recipe
by Javier Tan May-26-2019
Rejuvenate yourself with this lightly sweet Mango Sago, the perfect Asian dessert to refresh one from the blistering afternoon heat of the season!
For Pearl Sago:
- Approx 1/3 Cup or 40g of Pearl Sago
- Water (As needed to boil)
For Mango Sago:
- 250g of Mango flesh (You can use 3 medium mangoes or 2 large mangoes) + Extra for garnishing
- 1/2 Cup or 120ml Coconut Milk
- 1/4 Cup or 40ml Full Cream or Skimmed Milk (I prefer Skimmed Milk)
- 1 Teaspoon or 5g of Granulated White Sugar
- 1/3 Cup of Pearl Sago (prepared )
- Prepare the Pearl Sago first. Once the water in the saucepan is boiling, reduce to medium heat and proceed to add in Pearl Sago and boil until translucent. You will really be able to see that it is almost transparent!
- Using another bowl with cool or room temperature water, drain the pearl sago and transfer it to the cool water. This prevents the Pearl Sago from being stuck together before usage.
- Next, obtain the flesh from the Mangoes (please feel free to ask me for help if you are not so sure how to do so, I can send you a few videos or guide you!).
- Then, proceed to your blender or food processor. Using medium high speed, blend the mangoes first until it is almost the form of a puree. It is okay for it to be slightly lumpy at this stage as you will be blending it further.
- Proceed to add in 100ml of Coconut Milk and 20ml of Milk and blend at high speed. Notice here that you are not adding everything! This is to allow you to taste and modify it to your liking from my recipe. Add in the remaining as needed depending on how thick the consistency and how strong the flavours to be.
- Finally, add the sugar to taste.
- Add in the Pearl Sago as desired and transfer the Mango Sago prepared to bowls for refrigeration for about 3-5 hours or even overnight.
- When ready to serve, you can top it off with freshly cubed mangoes.
- Prep time: 3
- Total time: 4
- Total time: 4
- Yield: 4 Small Bowls (My family find it small because they wanted more!)
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Store in the refrigerator for up to two days!
– Bakeomaniac, Javier Tan