Recipe for Mango Sago with Coconut Jelly
This tropical Mango Sago recipe is a delightful escape to sun-drenched shores, blending the luscious sweetness of ripe mangoes with creamy coconut milk and chewy tapioca pearls. It's a refreshing and visually stunning dessert that's perfect for any occasion.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Mango Sago with Coconut Jelly in action.
Equipment
- 2 small pots
Ingredients
- 600 grams frozen mango chunks (thawed slightly if too firm)
- ½ cup mini tapioca pearls
- ½ cup sweetened condensed milk
- 1 can (400 mL) coconut milk
- 1 can (565 grams) coconut jelly
Instructions
- Drain the coconut jelly well and set aside.
- In a small pot, add the coconut milk and sweetened condensed milk. Warm gently over low heat, stirring until smooth and well combined. Do not boil. Set aside and let cool completely.
- In another pot, bring water to a boil. Add the tapioca pearls and reduce heat to medium-low. Simmer, stirring occasionally to prevent sticking, until the pearls turn mostly transparent. Drain into a colander and rinse well under cold running water to remove excess starch and prevent clumping.
- In a large mixing bowl, combine the mango chunks, coconut jelly, cooled tapioca pearls, and milk mixture. Stir gently until everything is evenly mixed. Cover the bowl and refrigerate for several hours, or until thoroughly chilled.
- Spoon the chilled Mango Sago into dessert cups or bowls. Top with extra mango cubes for garnish if desired. Serve cold and enjoy this refreshing, creamy tropical dessert - perfect for hot summer days or anytime you’re craving a sweet treat!