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Mango Sago Pudding

A tropical dessert featuring creamy coconut milk and chewy sago pearls topped with ripe mangoes, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Southeast Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe mangoes (peeled and diced)
  • 1 cup sago pearls
  • 2 cups coconut milk
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup fresh mango cubes (for garnish)

Method
 

Preparation
  1. Rinse the sago pearls under cold water to remove excess starch. In a pot, bring water to a boil and add the sago pearls. Cook according to the package instructions, usually for about 15-20 minutes until translucent, stirring occasionally. Once cooked, drain and rinse under cold water to stop the cooking process.
  2. In a separate saucepan, combine the coconut milk, sugar, and 1/2 cup of water. Heat over medium flame until the sugar dissolves, but do not bring it to a boil.
  3. Once the sago pearls are cooked and cooled, add them to the coconut milk mixture. Stir well to combine.
  4. Take one ripe mango and puree it in a blender until smooth.
  5. In serving bowls, layer the sago mixture and mango puree. Top with fresh mango cubes for garnishing.
  6. Refrigerate for at least an hour before serving. Enjoy your refreshing Mango Sago Pudding!

Notes

You can swap fresh mango for frozen mango if it’s not in season. Just ensure you thaw it completely before blending. Cook the sago pearls until just tender; overcooked pearls turn mushy. Ensure you rinse the sago pearls properly after cooking to prevent sticking. Store leftovers in an airtight container in the refrigerator for up to 3 days, and avoid freezing for best texture.