Mango Sago | Quick & Refreshing Summer Dessert

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Mango sago is a refreshing and perfect summer dessert with a lovely texture from the small sago pearls and juicy chunks of mangoes. It’s a great way to enjoy the sweetest mangoes when they’re in season.

This creamy and rich mango dessert only requires a few simple ingredients. This cold light is so delicious and very easy to prepare in a few minutes. You can eat this refreshing and creamy dessert right after mixing all the ingredients or have it chilled.

This mango sago pudding is so filling and nutritious dessert that you can have to end a satisfying dinner, as a snack, or even for breakfast. Make it once and I am sure you won’t be disappointed.

The ingredients you’ll need to make the perfect mango sago

This creamy and delicious summer dessert is made of these 5 simple ingredients:

• Sago Pearls: Sago pearls also called sagu, or sabudana are small white balls. They are tasteless on their own but when added to desserts and drinks, they will add a chewy texture to them and make them tastier. You can find sago at most Asian grocery stores.
• Water: Use water to boil sago and rinse it.
• Mangoes: Use good quality, fully ripe, aromatic, and sweet mangoes for this recipe for a more intense mango flavor. If you have unripe mangoes and you want them to ripen faster, just wrap them in brown paper at room temperature for 2 to 3 days or until your mangoes are ripe. You can also use frozen mangoes, just let them fully thaw at room temperature before blending.
• Condensed milk: Condensed milk is used to add sweetness to the mango sago. It also adds a creamy texture and a nice flavor. Adjust the amount to your taste.
• Milk: I use full-fat milk as it complements the taste of mangoes very well.

Variations and Substitutes

• You can also use tapioca pearls instead of sago pearls for this pudding.
• Replace mango with any other fruit of your choice.
• Feel free to use evaporated milk or heavy cream for the creamiest and richest texture.
• For making this dessert vegan, replace the milk and condensed milk with coconut milk, oat milk, or another plant-based milk. Add other sweeteners like refined sugar, cane sugar, maple syrup, date syrup, or agave for sweetness.

What is sago?

Sago also known as sagu, or sabudana is an edible starch extracted from the pith or the center of tropical palm trees. It is then made into small balls or pearls. These sago pearls are typically white. It is a versatile ingredient that is commonly used in desserts and drinks. Tapioca pearls on the other hand are made with starch from cassava roots. Tapioca pearls are available in a variety of colors.

Sago pearls are tasteless on their own but when added to desserts and drinks, they will add a chewy texture to them and make them tastier. Just cook your sago pearls according to the instructions below and use them in your pudding. 1 cup of dried sago yields around 2½ cups of cooked sago pearls.

How to perfectly cook sago pearls?

Sago takes some time to prepare so if you are planning to prepare a dish that needs sago pearls, make sure to prepare them in advance. You can easily prepare sago at least 1 day before you need it.

Instructions to cook sago pearls:

Step 1:

Pour 6 cups of water into the saucepan and bring to a boil over high heat. Add 1 cup of the dried sago pearls to the boiling water.

Step 2:

Reduce the heat and let it simmer for around 15 minutes. Stir them consistently to make sure they don’t stick to the bottom of the pan. Remove from the heat and you will see that the sago balls still have tiny white dots in the middle, which means the sago is not fully cooked yet. Cover and let sit for 15 to 20 minutes until the sago pearls are all translucent and completely cooked through in the remaining heat.

Step 3:

Strain them in a sieve and rinse them under cold running water a few times to remove any residual starch. Your sago pearls are ready to use in drinks or desserts.

How long does cooked sago last?

Keep them in the refrigerator, covered in water if you are not planning on using them immediately, otherwise, they will stick together. Your cooked sago will last up to 3 days in the refrigerator in an airtight container.

Which mangoes should I use for mango sago?

I would recommend using good quality, fully ripe, aromatic, and sweet mangoes for this recipe, for a more intense mango flavor. If you have unripe mangoes and you want them to ripen faster, just wrap them in brown paper at room temperature for 2 to 3 days or until your mangoes are ripe.

How to cut a mango?

Step 1:

Gently wash the mango under running water and pat it dry. Place the mango on a cutting board. Using a sharp knife, cut a thin slice from the bottom of your mango so it can stand without falling over.

Step 2:

Hold your mango upright and carefully cut the side of the mango off of the pit, downwards from the top of it.

Step 3:

Repeat it on the other side. This will yield 3 pieces: two parallel slices called the cheeks and a middle piece that includes the pit.

Step 4:

Lay the mango piece with the pit flat on the cutting board and cut around the pit with the knife.

Step 5:

Gently cut the flesh of the mango in a grid-like pattern without cutting through the skin or peel of the mango.

Step 6:

Use a spoon or a small paring knife to scoop the cubes out, leaving the peel behind.

How to store the mangoes?

You can easily store your mango cubes in the fridge as well as in the freezer for a long time.

• How to refrigerate mango? Store your mango cubes in the refrigerator in an airtight container for up to 3 days.
• How to freeze mango? You can also store your mango cubes in the freezer for up to 6 months. Spread out your mango cubes on a tray and place them in the freezer until fully frozen. Once the mango cubes are frozen, store them in an airtight container or freezer bag in the freezer.

Step-by-step pictorial instructions to make mango sago

Step 1:

Put half of the cubed mangoes, along with the condensed milk and milk into the blender and blend until smooth.

Step 2:

Now in a bowl, combine the cooked and drained sago and the blended mixture, and then gently stir to combine. Your mango sago is ready.

How to serve this mango sago dessert?

Mango sago pudding is best served immediately. Serve in serving bowls or glasses and garnish with some mango chunks or any other fruit of your choice.

Recipe Tips

• Ensure to use good quality, fully ripe, aromatic, and sweet mangoes to get the best texture and taste.
• You can also use frozen mangoes in this recipe when mangoes are not in season.
• If you like your mango sago in runny consistency, you can add more milk or less sago pearls.
• Add more condensed milk if you like it sweeter.
• Feel free to add any additional toppings of your choice.
• Drizzle with some honey if you like the taste.

FAQs

Can I make mango sago ahead of time?

• Mango sago can last up to 2 days in the fridge if stored in an airtight container. After 2 days it will start losing its color, freshness, and texture.
• Mango sago doesn’t freeze well. Freezing it will change the texture of the sago pearls which will make it less enjoyable.

Can I make mango sago vegan?

You can make your mango sago pudding recipe vegan, by replacing the milk and condensed milk with coconut milk, oat milk, or another plant-based milk. Add other sweeteners like refined sugar, cane sugar, maple syrup, date syrup, or agave for sweetness.

Can I use frozen mangoes for this mango sago?

You can use frozen mangoes in this recipe, especially when mangoes are not in season. Adjust the consistency and sweetness to your liking.

Can I freeze mango sago?

Mango Sago is not a freezer-friendly dessert. Freezing it will change the texture of the sago pearls which will make it less enjoyable.

Video Tutorial

More amazing mango recipes to enjoy this summer!

• Mango Kulfi
• Mango Lassi
• Homemade Mango Ice Cream
• Mango Salsa

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