This mango sago is a delectable and perfect for a dessert to end a meal or for snacking. It is rich, creamy and oh-so-yummy.
The first time I tasted this dessert is at a local restaurant that serves Filipino favorite dishes. I fell in love with it because its sweetness is just right for my taste.
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What is mango sago
It is a refreshing dessert made with sago mixed with condensed milk, evaporated milk and cream topped with fresh ripe mango chunks. It is best served chilled.
Mango Sago Ingredients
This delicious and refreshing dessert is just easy to make and you just need few ingredients to make it.
ripe mango – I am using the Mangga Cebu variety since I have it locally available. It is sweet and not fibrous.
mini sago – this tiny pieces of sago is perfect for this dessert.
evaporated milk – use this when you blend some of the ripe mango.
all-purpose cream – this adds creaminess to this dessert.
sweetened condensed milk – provides sweetness.
Cooking Instructions
Step 1. Cook the Sago
Put water in a pot and bring to a boil. Add the mini sago and stir often to avoid them sticking with each other. Cook for 10 to 15 minutes or until the sago is transparent at low-medium heat.
Once cooked, let it sit for 2 minutes. If using immediately, drain the water from the sago and wash with cold water. If using for later, just set it aside with the water.
Step 2. Blend half of the mango
Put half of the sliced mangoes into the blender and add in the evaporated milk. Blend until smooth or you get a puree-like consistency.
Step 3. Mix together
It is now time to mix the blended mango, all-purpose cream, condensed milk with the cooked and drained sago together with the leftover fresh mango cubes.
Serve chilled and put some mango slices at the top for garnish.
Frequently Asked Questions
1.What is the difference between sago and tapioca.
Sago is a starch extracted from the pith of tropical palm stems. Tapioca on the other hand are edible chewy balls that are derived from cassava starch, a tropical root plant that is common in Asia and Guinea.
2. What is mango sago made of.
It is made of sliced fresh mango cubes mixed with cooked sago. It is added with evaporated milk, sweetened condensed milk and all-purpose cream.
3. How do you cook raw sago
To cook raw sago, put it in a boiling water. Cook for 10-15 minutes until it becomes transparent signifying it is already cooked. Remember to constantly stir it while cooking so that they will not stick with each other.
4. How to make mango sago with gelatin.
If you want to add gelatin or gulaman to your mango sago, you may. It is one of the many variations that can be done with making this dessert.
Just boil a water then add in the gelatin powder or agar-agar. Once totally dissolved, transfer it to a pan and let it cool. Once it is already set, slice the gelatin into cubes and you can add it to your mango sago mixture.
Tips and Substitutions
- If you are not into dairy or you are not into it for health reasons, you can substitute milk and cream with almond milk or coconut milk.
- Condensed milk can be substituted with sugar.
- Choose a ripe and sweet mango as it adds flavor to this dessert.
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Recipe Card
Mango Sago
Equipment
- Cooking Pot
- Blender
- Mixing Bowl
Ingredients
- 3 pieces Ripe mango sliced into cubes
- 1 cup Mini sago
- 1.5 cup Evaporated milk
- 1/2 cup Condensed Milk
- 1/3 cup All-purpose cream
- 8 cups Water
Instructions
- Put water in a pot and bring to a boil. Add the mini sago and stir often to avoid them sticking with each other. Cook at low-medium heat for 10 to 15 minutes or until the sago is transparent. Let it sit for 3 minutes, drain the water, and set aside .
- Slice the mango into cubes. Blend half the mangoes together with the evaporated milk until you get a puree consistency.
- In a mixing bowl, mix the pureed mango, condensed milk, all-purpose cream and the cooked sago.
- Transfer to a serving glass garnished with mango cubes on top. Serve well-chilled.
Video
Notes
- You may add a little bit of water if you want your mango sago thinner.
- Choose a mango variety that is sweet. The sweetness of your mango makes a difference on the taste of your mango sago.
