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½ cup small sago pearls – or tapioca pearls
1 liter water – for boiling
⅓ cup sugar
1 cup coconut cream or coconut milk
3 big ripe mangoes – peeled and cut into cubes



• In a pot, bring 1 liter of water to boil. Add the small sago pearls and cook for 15 minutes or until translucent. (Check package instructions.) Stir occasionally to prevent from sticking together.  

• Turn off heat and strain the sago pearls using a fine sieve. Rinse thoroughly until the sago pearls are no longer hot to touch. Transfer to a bowl and soak in little water. 

• Reserve about a cup of the mango cubes for later as toppings. Place the remaining in a blender. Add sugar and pulse on high speed until it turns into a smooth puree.

• Drain water from the cooked sago pearls and transfer in a larger bowl. Add the mango puree and coconut cream and mix with a spoon or spatula until well blended. 

• Divide the mango sago into 6-8 serving bowls and top each with the reserved mango cubes. Chill for at least an hour before serving.

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