A creamy and refreshing Asian dessert made with tender sago pearls, sweet mango, coconut milk, nata de coco and passionfruit popping pearls. Finished with fresh mango for a bright, fruity topping.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 6
Cuisine: Asian
Course: Dessert
Tags: Mango Recipes · Asian Desserts · No-Bake Dessert · Summer Desserts
Ingredients
- 100g dried sago or small tapioca pearls
- 200ml evaporated coconut milk
- 500g tinned sliced Alfonso mangoes
- 3 tbsp sweetened condensed coconut milk
- 200g nata de coco
- 150g passionfruit popping pearls
- 1 fresh mango, cut into cubes, for serving
Method
1. Cook the sago
Bring 500ml water to a boil in a small saucepan.
Add the sago and boil for approximately 20 minutes, stirring occasionally.
The sago should become soft and mostly translucent when cooked.
Remove from the heat and set aside to cool slightly.
2. Make the mango purée
Place the tinned mango slices and sweetened condensed coconut milk in a blender.
Blend for 1–2 minutes, until smooth and creamy.
Pour the mango mixture into a large bowl.
3. Mix the sago
Add the cooked sago, evaporated coconut milk, nata de coco and passionfruit popping pearls to the mango purée.
Mix gently until all the ingredients are evenly combined.
4. Chill
Cover and refrigerate until thoroughly chilled.
5. Serve
Spoon the mango sago into individual glasses or serving bowls.
Garnish with fresh mango cubes and serve chilled.
Notes
- For a smoother dessert: Blend the mango until completely smooth before combining with the other ingredients.
- Cook the sago properly: The pearls should be soft and mostly translucent before using.
- Serve chilled: Refrigerating the dessert before serving makes it more refreshing.
- Fresh mango: Add the fresh mango just before serving for the best texture.
- Make ahead: The mango sago can be prepared in advance and kept refrigerated until ready to serve.
