Mango Sago Pudding is a refreshing, tropical dessert popular in Southeast Asia. It combines sweet, juicy mangoes with chewy sago pearls (similar to tapioca), all mixed together in a creamy coconut milk base. This chilled dessert is perfect for hot weather and can be prepared ahead of time for parties or gatherings.
Ingredients:
- 1/2 cup small sago pearls
- 2 large ripe mangoes, peeled and cubed (reserve some for garnish)
- 1/2 cup coconut milk (or evaporated milk for a lighter option)
- 1/4 cup sweetened condensed milk (adjust to taste)
- 1/4 cup sugar (optional, adjust for sweetness)
- 1/2 cup water
- Fresh mint leaves (for garnish, optional)
Instructions:
- Cook the sago pearls:
- Bring a large pot of water to a boil. Add the sago pearls and cook for 10-15 minutes, stirring occasionally to prevent sticking. Once the sago turns translucent, remove from heat. Drain and rinse under cold water to remove excess starch. Set aside.
- Make the mango puree:
- In a blender or food processor, puree one of the mangoes with 1/4 cup water until smooth. Set the puree aside.
- Prepare the coconut milk mixture:
- In a large bowl, whisk together the coconut milk, sweetened condensed milk, and sugar (if using). Adjust sweetness to taste. Stir in the cooked sago pearls and the mango puree, mixing well to combine.
- Assemble the pudding:
- Divide the mixture into serving bowls or glasses. Top with the reserved mango cubes for a fresh, fruity garnish.
- Chill and serve:
- Refrigerate the mango sago pudding for at least 1-2 hours to chill and allow the flavors to meld. Serve cold, garnished with mint leaves if desired.
This Mango Sago Pudding is a creamy, fruity dessert that’s perfect for summer, offering a delightful balance of textures with chewy sago pearls and sweet mango chunks!