Mango sago is an irresistible treat that you absolutely need to try. Despite initial concerns, I took the plunge and discovered that it is incredibly straightforward to prepare. The best part is that you can make it ahead of time. Don’t miss out on the opportunity to indulge in this delightful dessert. The sweet, tropical flavors of mango combined with the refreshing taste of coconut will truly captivate your taste buds.

mango and coconut desert

What goes into the mango sago recipe

Mango

For this recipe, you’ll need ripe sweet mangoes. I used 3 ripe mangoes, peeled and cubed into 1-inch cubes. Costco has some good mangoes; you can also check Asian or Mexican markets. They usually have the best deals for mangoes.

Coconut jelly

You can make your own coconut jelly by using flavorless gelatin and adding some coconut water, or you can buy coconut jelly (Nata de Coco) from Asian stores.

Condensed milk

For sweetness, I used a can of condensed milk. You don’t need any other sugar.

Coconut milk

I used a can of coconut milk, which will give you a unique and refreshing coconut flavor. Add half of the mangoes and 1 can of coconut milk to a blender to make a smooth paste. This will make a base for this dessert.

Sago

Sago pearls come in dried form in many different sizes; you can use the one you like. To make sago, add water to a saucepan. Once it comes to a boil, add sago pearls and cook for 10 minutes. Then turn off the heat and cover the pan with a lid. Let them sit for 10-12 minutes. Then use a strainer to drain the sago and rinse it with cold water.

How to serve mango sago?

To serve the mango sago, leave it in the refrigerator for 3-4 hours.

As it sits in the refrigerator, the flavors will mingle, creating a harmonious blend of sweetness and creaminess. The refreshing and delicious taste becomes even more pronounced after this slow infusion, making each bite a delightful experience.

Pairing it with a sprinkle of toasted coconut or a few fresh mint leaves on top can elevate the dish further, enhancing both its appearance and taste.

How to store leftover dessert?

This dessert can be made in advance, and it actually tastes better as flavors mingle. Right before serving, add some fresh mangoes and decorate them with mint leaves.

You can also serve it with a dollop of whipping cream.

More Recipes

mango and coconut dessert
5 from 1 review

Easy Mango Sago

Saba Ahmad
servings: 12
An easy, creamy, and beginner friendly dessert, you can easily put together and make it in advance for treating your family and friends.
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Prep Time: 20 minutes

Ingredients
 

  • 3 mangoes , peeled and diced
  • 1 can coconut milk
  • ½ cup condensed milk
  • ½ cup sago , pearls
  • Water to boil the sago
  • 1 jar nata de coco , or coconut jelly

Equipment

Instructions
 

  • Add 6 cups of water to a saucepan, once it comes to a bowl, add sago pearls and cook for 10 minutes. Then turn off the heat and cover with a lid. Let them sit for 10-12 minutes
  • Drain the sago pearl and rinse with cold water.
  • Drain the jar of coconut jelly and peel and cut mangoes into cubes.
  • In a blender add 2/3 of chopped mangoes, coconut milk, and condensed milk. Mix until well combined.
  • In a large serving bowl add remaining 1/3 mangoes, coconut jelly, and mango purée. Mix it well.
  • Let it chill in the refrigerator for 3-4 hours and enjoy.

Video

Calories: 185kcal, Carbohydrates: 23g, Protein: 2g, Fat: 8g, Saturated Fat: 7g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 29mg, Potassium: 204mg, Fiber: 1g, Sugar: 22g, Vitamin A: 594IU, Vitamin C: 20mg, Calcium: 48mg, Iron: 1mg

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