Mango Sago: Chilled Mango Coconut Dessert

Ingredients

• 60 g small sago or tapioca pearls
• plenty of water for boiling
• 2 ripe mangoes, about 400 g flesh
• 250 ml coconut milk
• 80–100 ml cold water, milk or plant drink
• 2–3 tbsp sweetened condensed milk, coconut condensed milk or sugar
• 1 small pinch salt
• 100–120 g pomelo flesh, optional for Mango Pomelo Sago
• lime juice
• coconut jelly
• extra mango cubes

Method

1. Cook the pearlsBring plenty of water to a boil and stir in the small pearls. Cook according to the packet until mostly translucent, stirring regularly.
2. Let them finishWhen the packet directs, remove from the heat and cover until only a tiny white centre remains.
3. Rinse coldTip into a fine sieve, rinse thoroughly with cold water and drain. This helps keep the pearls separate.
4. Blend the mango baseBlend about two thirds of the mango with coconut milk, 80 ml water or milk, sweetener and salt until smooth.
5. Combine and chillFold in the pearls and remaining mango cubes. Chill for at least 30 minutes. Add more liquid if needed.
6. ServeTop with mango, pomelo, coconut jelly or a few drops of lime.

Tips and variations

• Mango Pomelo Sago: separate 100–120 g pomelo flesh for 4 servings into small juice sacs and fold it in immediately before serving, or use it as a topping. Grapefruit is only an approximation and tastes more bitter.
• Use small pale sago or tapioca pearls; large black boba need different preparation and create a different texture.
• Products labelled sago may sometimes be made from tapioca starch. The product name and packet instructions determine how to prepare the pearls.
• For a vegan version, use sugar or coconut condensed milk instead of dairy condensed milk and check packaged ingredient labels.

Frequently asked questions