Mango Sago
I honestly have no idea what mango sago is supposed to taste like, I think I've had it maybe twice in my life. But I was in my Asian desserts season and wanted to give this a try. I tried making this in January, which is definitely the wrong time for this dessert -- mangoes are not in season at all (hence the pale, unappealing color of the mangoes in the picture above), and it's definitely better enjoyed as a cool summertime treat. That being said, this was still delicious and super simple to make; I will definitely be making this for the future.
Active Time: 25 min
Total Time: 1 hr
Ingredients
> mangoes (2-3, depending on size, diced into 1/2 inch cubes)
> small tapioca / sago pearls (~4-6 tbsp)
> condensed milk (1/4 cup)
> evaporated milk (3/4 cup)
> coconut milk (3/4 cup)
Instructions
1. Put the condensed milk, evaporated milk, coconut milk, and 3/4 of the diced mangoes into a blender (leave the remaining 1/4 for topping). Blend until fully mixed.
2. In a pot with >4 cups of water, cook tapioca pearls until almost fully translucent, about 15m. Stir occasionally to prevent sticking.
3. Drain tapioca pearls into a strainer and rinse with cold water. Mix into coconut milk.
4. Take 2-3 short glass cups or jars (depending on how big they are). Layer into the cups with the blended mango mixture first, then the coconut milk mixture on top.
5. Let cool in the fridge for ~30m.
6. Top with remaining mangoes, and enjoy! (mix before enjoying)
Notes/Tips:
> As with many of my experiments lately, I pulled the recipe from smelly lunchbox (https://smellylunchbox.com/creamy-mango-sago/).
> She suggests using yellow champagne mangoes, which are apparently much sweeter. They're also a bit smaller, so you'll probably want to use the full 3 mangoes for that. I unfortunately didn't have access to these; consider adjusting the amount of condensed milk based on how sweet the mangoes are and how sweet you want it to be.