Creamy Mango Sago: Refreshing Tropical Bliss in Every Bite

Creamy Mango Sago is a refreshing dessert that combines mango, coconut, and tapioca pearls for a delightful treat.

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Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings: 4 bowls

Course: Dessert

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tapioca Pearls

1 cup Tapioca Pearls Small sago pearls can be used as a substitute.
2 cups Water Essential for cooking the tapioca pearls.

For the Mango Mixture

2 cups Fresh Mango Frozen mango can be used as an alternative.
1 cup Coconut Milk For a dairy-free option, use almond milk.
½ cup Sweetened Condensed Milk Reduce quantity if mangoes are particularly sweet.
1 teaspoon Salt Enhances and balances the sweetness.

Equipment

medium saucepan
fine sieve
Mixing bowl
ladle

Method

Step-by-Step Instructions

In a medium saucepan, bring 2 cups of water to a rolling boil over high heat.
Once the water is boiling, add in 1 cup of small tapioca pearls while gently stirring.
Remove from heat and let the tapioca pearls sit covered for an additional 10 minutes.
Drain the cooked tapioca pearls in a fine sieve, then rinse them thoroughly under cold running water.
In a large mixing bowl, combine the rinsed tapioca pearls with 2 cups of diced fresh mango.
Pour in 1 cup of coconut milk and ½ cup of sweetened condensed milk, adding a pinch of salt.
Cover the bowl with plastic wrap or a lid, and refrigerate the mixture for at least 1 hour.
Scoop your Creamy Mango Sago into individual bowls and garnish with fresh mint leaves.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 8gSodium: 90mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 540IUVitamin C: 60mgCalcium: 40mgIron: 0.3mg

Notes

This dish is perfect for summer and can be made ahead of time to allow flavors to meld. Ripe mangoes yield the best results.

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