Mango Sago

Mango Sago is a popular dessert in many Southeast Asian countries, particularly
in Hong Kong, Singapore, and the Philippines. The dessert originated from Hong
Kong, where it was first introduced in the late 20th century as part of the dim
sum tradition. Dim sum, a variety of small dishes traditionally served with tea,
often includes both savory and sweet options, and Mango Sago quickly became a
favorite.

Servings: 8

Author:

Prep Time
20 minutes

Cook Time
10 minutes

Total Time
30 minutes

Course:

Dessert

Cuisine:

Asian

Keywords:

desserts mango tapioca sago

🧂 Ingredients

Mango

sliced, fresh, and Ripened
4 Cups Mango Pulp
½ Cup Sago or Tapioca Pearls
½ Cup Coconut Gel

without sugar syrup
14 Oz Coconut Milk
6 Oz Sweetened Condensed Coconut Milk
3 Cups Water
Freshly cut ripe mango pieces
Additional Coconut Jelly

Instructions

1 Add 3 Cups of water, and 1/2 Cup of Sago (Tapioca Pearls) to a pot and bring it
to a boil. Boil until Tapioca turn translucent. Then turn off the heat, cover
with a lid, and set aside for 10 minutes.
2 Prepare an ice bath by adding ice and water to a large bowl.
3 Strain the cooked sago using a strainer, and place the strainer into the ice
bath and allow the Sago to chill.
4 In a mixing bowl, combine the chilled Sago, Coconut Milk, Sweetened Condensed
Coconut Milk, and Coconut Gel. Stir to combine evenly.
5 Serve in a glass by creating layers of Mango Pulp, and the Sago mixture. And
then top with pieces of ripened mango, and more coconut jelly.
6 Enjoy 🙂

Nutrition Info

Name	Amount
Serving	1 Serving
Calories	350 kcal