Easy Mango Sago Dessert – A Creamy and Refreshing Tropical Delight
Save my recipe for Mango Sago Pudding with Coconut Cream! It’s very similar to Mango Sago, but the only difference is I puréed the mango so you have mango in each bite. Here’s the recipe –
Ingredients: 5 champagne mangoes, 2 cans of coconut milk, 1 cup of condensed milk, 1/4 cup sugar, 1 cup of tapioca pearls also known as sago and 1 tbsp of cornstarch.
Instructions: simmer the tapioca pearls in hot water for 10 minutes, turn off heat, cover with a lid for another 15 minutes. Pour sago into a strainer and rinse under cold water.
Peel mango and cut up into chunks. Set aside half of the cut up mango for toppings. Blend the other half of the mango chunks with one can of coconut milk and 1 cup of condensed milk. Pour in the sago with the puréed mango and refrigerate for at least an hour.
In a small saucepan simmer one can of coconut milk with sugar and cornstarch slurry. Cool for an hour in the refrigerator.
To serve pour mango sago pudding into a cup or bowl, top with coconut cream and add chunks of fresh mango.
