Easy Mango Sago

bear naked food easy mango sago

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.

bear naked food easy mango sago

 

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.

Thai honey mangoes.

 

Ingredients:
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

Serves 8

The line up.

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.
Serve chilled.

bear naked food easy mango sago

 

bear naked food easy mango sago

 

 

Easy Mango Sago
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Chinese
Serves: serves 8
Ingredients
  • 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
Instructions
  1. Cook the sago and set aside.
  2. Cut the mangoes into small cubes, reserve 1 whole cut mango cubes for serving.
  3. 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.
  4. Blend until smooth and transfer to a large bowl.
  5. Add in coconut milk, evaporated milk and water. Stir well. If the consistency is too thick, add in more evaporated milk and water.
  6. Mix in cooled sago and refrigerate for 2 to 3 hours until very chilled.
  7. To serve, add in desired amount of ice cubes, reserved mango cubes.
  8. Serve chilled.

Rachelle
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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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