Mango Sago Coconut (Printable Version)
Smooth coconut milk loaded with juicy mango and chewy sago pearls. Tastes tropical, stays cool, and is super easy to pull together whenever you want.
# What You'll Need:
→ Creamy Sauce
01 -
240 ml full-fat coconut milk
02 -
45 ml sweetened condensed milk, add more if you like things sweeter
03 -
120 ml chilled evaporated milk
→ Jelly and Toppings
04 -
240 ml mango jelly, chopped up (throw this in if you want)
05 -
240 ml coconut jelly, cut into cubes (feel free to skip if you want)
→ Sago and Fruit Base
06 -
1 juicy mango, cut up into cubes
07 -
2 to 3 big mangos (about 900 g), peeled then chopped
08 -
180 g tiny sago pearls
# Step-by-Step Guide:
01 -
Pop it in the fridge for an hour, or toss in some ice to make it cold fast. Dish it out into small bowls or cups to enjoy.
02 -
Get the sago out of the water and put it in a big bowl. Gently mix in some mango cubes, coconut jelly, mango jelly, a bit of condensed milk, coconut milk, and pour over the mango blend. Give it all a good stir. If you want it sweeter, squirt in some more condensed milk.
03 -
Toss the diced mangos and all the evaporated milk into your blender. Let it blitz until it’s creamy with no chunks.
04 -
Dump the cooked sago pearls into a sieve and rinse them with lots of cold water. Move those into a bowl of cool water so they don't stick. Set aside for now.
05 -
Heat up some water in a saucepan, get it bubbling on medium-high. Add your sago pearls and stir every so often, letting them float around for about 15 minutes. Turn the burner off, cover up, and let everything sit another 15 minutes so the pearls get see-through.
# Additional Notes:
01 -
Don’t cook sago too long or you’ll lose the chewy bite. If you spot a pale dot in the middle, it’ll go away after they soak in hot water.
02 -
Top it off with extra mango chunks or a swirl of coconut milk if you want to dress it up.