Mango Sago is easily of the most popular Chinese dessert found in almost all Chinese restaurants in Singapore. Made with fresh puréed mangoes and sago pearls, this simple and refreshing no-cook dessert is a popular choice to end the meal with.
You’ll want to use mangoes that are ripe and in this recipe, I’m using Thai honey mangoes. Feel free to swap them other types of mangoes readily available at your local grocery stores.
½ cup uncooked sago (click here for cooking instructions)
3 large ripe Thai honey mangoes
50 ml coconut milk
150 ml evaporated milk (or more if needed)
300 ml chilled drinking water
1 to 2 tbsp sugar
Pinch of salt
Ice cubes to serve
Cook the sago and set aside.
Cut the mangoes into small cubes, reserve 1 whole cut mango cubes for serving.
Add the other mango cubes into a blender and add in 1 to 2 tbsp sugar (depending on the sweetness of your mango and a pinch of salt.
Blend until smooth and transfer to a large bowl.
Add in coconut milk, evaporated milk and water. Stir well. If the consistency is too thick, add in more evaporated milk and water.
Mix in cooled sago and refrigerate for 2 to 3 hours until very chilled.
To serve, add in desired amount of ice cubes, reserved mango cubes.