Fresh Mango Sago Recipes

MANGO SAGO

Mango Sago image

Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with juicy chunks of mango and a mango/coconut milk tapioca pudding.

Provided by Judy

Categories Dessert

Time 40m

Number Of Ingredients 5

Ingredients

1/2 cup small-sized uncooked tapioca ((about 60g))
3 ripe mangos ((about 1 kg))
200 ml unsweetened coconut milk ((1/2 of a 13.5 oz. can))
60 ml sweetened condensed milk ((1/4 cup, or more to taste if you like it sweeter))
1/2 teaspoon vanilla extract

Steps:

In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don't add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they're fully cooked.
When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
When you're ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.

Nutrition Facts : Calories 326 kcal, Carbohydrate 51 g, Protein 4 g, Fat 14 g, SaturatedFat 12 g, Cholesterol 5 mg, Sodium 28 mg, Fiber 4 g, Sugar 32 g, ServingSize 1 serving

FRESH MANGO SAGO

Fresh Mango Sago image

A delightful Asian dessert that's healthy and fresh and easy to make!

Provided by zelash

Categories World Cuisine Recipes Asian

Time 50m

Yield 2

Number Of Ingredients 5

Ingredients

6 cups water, divided
⅔ cup sago pearls
3 fresh honey mangoes, peeled and chopped
½ cup evaporated milk
3 tablespoons white sugar

Steps:

Combine 4 cups water and sago pearls in a saucepan; bring to a boil. Cook and stir for about 3 minutes, remove saucepan from heat. Cover and let stand until sago pearls are semi-transparent, 2 to 3 minutes.
Drain hot water from sago pearls in a strainer and rinse under cold running water until water runs clear.
Blend 2 cups water, mangoes, evaporated milk, and sugar in a blender until thick and smooth; pour into a bowl and stir in sago pearls. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 481.7 calories, Carbohydrate 106.3 g, Cholesterol 18.3 mg, Fat 5.5 g, Fiber 4.1 g, Protein 6.1 g, SaturatedFat 3 g, Sodium 96.6 mg, Sugar 58.4 g

MANGO POMELO SAGO

Mango Pomelo Sago image

A refreshing treat after a nice meal, mango pomelo sago may have been invented in Hong Kong but is popular in many Southeast Asian countries. The dessert is traditionally made from sago, an edible starch made from the pith of various tropical palm trees, but you can also use tapioca pearls. Growing up, my mother would blend a silky sweet mixture of unsweetened coconut milk, evaporated milk and ripe mango, pour it over prepared tapioca pearls and top it with fresh mango and pomelo pulp. In this vegan version, the natural sweetness of the ripe fruit and nectar step in for the missing milk. I also infuse the tapioca with coconut water to bring an extra pop of flavor.

Provided by Food Network Kitchen

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 cups unsweetened coconut water, plus more if needed
1/4 cup small tapioca pearls (1 1/2 ounces)
One 13.5-ounce can unsweetened coconut milk
1/2 cup mango juice or nectar
1 to 2 tablespoons coconut sugar, optional (see Cook's Note)
3 cups 1/2-inch mango cubes (from 4 to 5 medium-firm ripe Honey mangoes)
1 1/2 cups pomelo pulp

Steps:

For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.

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