Name: Simple Mango Sago Recipe
Ingredients: Ripe Mangoes: 3 large, ripe mangoes (like Ataulfo, Honey, or Manila) – These are the heart of the dessert, providing sweetness, flavor, and vibrant color. Choose mangoes that are fragrant, slightly soft to the touch, and have a deep yellow-orange hue.; Sago Pearls: ½ cup small sago pearls – These tiny, translucent pearls create a delightful textural contrast to the creamy mango and add a subtle chewiness. Small sago pearls cook quickly and are ideal for this dessert.; Water: 6 cups for cooking sago + ½ cup for blending mangoes – Water is essential for cooking the sago pearls until they are perfectly translucent and plump. A little extra water helps achieve a smooth mango puree.; Milk (or Coconut Milk): 2 cups milk (dairy or non-dairy like coconut, almond, or oat) – Milk forms the creamy base of the sago dessert. Coconut milk adds richness and a tropical twist, while dairy or other plant-based milks offer a lighter texture.; Sweetened Condensed Milk (Optional): ¼ – ½ cup (adjust to taste) – Sweetened condensed milk adds sweetness and extra creaminess. Adjust the amount based on your preference and the sweetness of your mangoes. You can also use sugar or other sweeteners.; Ice Cubes (Optional): For chilling and serving – Ice cubes are crucial for making this dessert refreshingly cold, especially on warm days. They help to quickly chill the sago and mango mixture before serving.; Pinch of Salt (Optional): To enhance flavors – A tiny pinch of salt can balance the sweetness and enhance the overall flavor profile of the dessert.

Ingredients

Ripe Mangoes: 3 large, ripe mangoes (like Ataulfo, Honey, or Manila) – These are the heart of the dessert, providing sweetness, flavor, and vibrant color. Choose mangoes that are fragrant, slightly soft to the touch, and have a deep yellow-orange hue.
Sago Pearls: ½ cup small sago pearls – These tiny, translucent pearls create a delightful textural contrast to the creamy mango and add a subtle chewiness. Small sago pearls cook quickly and are ideal for this dessert.
Water: 6 cups for cooking sago + ½ cup for blending mangoes – Water is essential for cooking the sago pearls until they are perfectly translucent and plump. A little extra water helps achieve a smooth mango puree.
Milk (or Coconut Milk): 2 cups milk (dairy or non-dairy like coconut, almond, or oat) – Milk forms the creamy base of the sago dessert. Coconut milk adds richness and a tropical twist, while dairy or other plant-based milks offer a lighter texture.
Sweetened Condensed Milk (Optional): ¼ – ½ cup (adjust to taste) – Sweetened condensed milk adds sweetness and extra creaminess. Adjust the amount based on your preference and the sweetness of your mangoes. You can also use sugar or other sweeteners.
Ice Cubes (Optional): For chilling and serving – Ice cubes are crucial for making this dessert refreshingly cold, especially on warm days. They help to quickly chill the sago and mango mixture before serving.
Pinch of Salt (Optional): To enhance flavors – A tiny pinch of salt can balance the sweetness and enhance the overall flavor profile of the dessert.

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Instructions

Cook the Sago Pearls: In a medium saucepan, bring 6 cups of water to a rolling boil over high heat. Once boiling, add the sago pearls. Stir gently to prevent sticking.
Simmer and Stir: Reduce the heat to medium-low and simmer gently for about 15-20 minutes, or until the sago pearls become translucent with only a tiny white dot in the center. Stir occasionally to prevent sticking to the bottom of the pan.
Drain and Rinse Sago: Once cooked, immediately drain the sago pearls in a fine-mesh sieve. Rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. This step is crucial for preventing the sago from becoming sticky.
Prepare Mango Puree: While the sago is cooking, peel and chop two of the ripe mangoes. Place the chopped mangoes in a blender or food processor along with ½ cup of water (or milk for extra creaminess). Blend until you achieve a smooth and lump-free mango puree.
Combine Ingredients: In a large bowl, combine the cooked and rinsed sago pearls, mango puree, and milk (or coconut milk). Stir gently to mix everything well.
Sweeten to Taste (Optional): If using sweetened condensed milk or sugar, add it to the mixture gradually, stirring and tasting until you reach your desired level of sweetness. Remember that ripe mangoes are already quite sweet, so start with a smaller amount and adjust as needed.
Chill the Mango Sago: Cover the bowl and refrigerate for at least 2-3 hours, or until thoroughly chilled. Chilling allows the flavors to meld together and the sago to plump up further, resulting in a more refreshing and flavorful dessert.
Prepare Mango Cubes for Garnish: While the sago is chilling, peel and dice the remaining mango into small cubes. These will be used as a fresh and flavorful garnish.
Serve Cold: Just before serving, give the Mango Sago a gentle stir. If desired, add a few ice cubes to each serving bowl for extra chill. Spoon the chilled Mango Sago into bowls or glasses and garnish generously with the fresh mango cubes. Serve immediately and enjoy the refreshing tropical delight!

Nutrition

Serving Size: one normal portion
Calories: 350
Carbohydrates: 60g