Fresh Mango Sago Recipes
MANGO POMELO SAGO
A refreshing treat after a nice meal, mango pomelo sago may have been invented in Hong Kong but is popular in many Southeast Asian countries. The dessert is traditionally made from sago, an edible starch made from the pith of various tropical palm trees, but you can also use tapioca pearls. Growing up, my mother would blend a silky sweet mixture of unsweetened coconut milk, evaporated milk and ripe mango, pour it over prepared tapioca pearls and top it with fresh mango and pomelo pulp. In this vegan version, the natural sweetness of the ripe fruit and nectar step in for the missing milk. I also infuse the tapioca with coconut water to bring an extra pop of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes.
- Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
- Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
- Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold.
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- Technically this step is optional but highly recommended as it can cut their cooking time down by 50%! I recommend soaking the pearls in room-temp water for at least two hours at room temperature or overnight (in the fridge).
- Bring a pot of water (enough to cover the pearls by several inches as they’ll expand 2-3x their size while cooking) to a boil.
- Drain the sago pearls through a colander and then rinse them well with cold water to remove excess starch.
- Cut the mango (using one of these four methods). As you will blend the mango, there’s no need to make pretty cubes. You could even peel the mango and simply scoop all the flesh from the seed.Feel free to keep some to one side as a topping. I used a mini scooper/baller to create little mango ‘balls’. I did the same with some pink dragon fruit (completely optional).
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- First thing you’ll want to do is to cook your sago. This would depend on the kind of sago you have — some require almost an hour of cooking while others are done in 5 minutes. I provide more sago cooking tips in the post. Once your sago is done, put it aside in a bowl of cold water while you work on the rest of your ingredients.
- In a large bowl, combine 1 can of evaporated milk, 1/2 cup table cream and mango puree from 1 mango. Stir until fully incorporated.
- At this point you’ll want to sweeten your mixture with condensed milk. How much condensed milk you put largely depends on how sweet your mango puree is. Careful not to put too much though; we don’t want the condensed milk to overpower the mango flavour. I usually put 1-2 tablespoons.
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