[Filipino Recipes] Mango Sago

Mango sago is a refreshing dessert you’ll want to make all summer long. Made of fresh sweet mangoes, sago or tapioca, milk and cream, it’s easy to make and so good. Perfect in this summer heat!

(If you love mangoes, you will love this mango float or mango graham cake recipe. Easy to make, even easier to eat!)

Ingredients for mango sago recipe

To make mango sago, you’ll need:
Ripe mangoes — one you’ll puree and the others you’ll dice
Sago or tapioca pearls
Evaporated milk

Table cream*
Condensed milk

*Ideally, you’ll want to put Nestle cream, which is a kind of thick, sweetened cream that Filipinos put on buko salads and other cold desserts. It’s not easily available here though so I always use table cream and it works just fine.

How to make mango sago dessert

1. COOK SAGO. 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 below. Once your sago is done, put it aside in a bowl of cold water while you work on the rest of your ingredients.

2. MIX MILK AND MANGO PUREE. In a large bowl, combine evaporated milk, table cream and mango puree. Stir until fully incorporated.

3. SWEETEN. 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.

4. ASSEMBLE. Now it’s time to assemble! Add your cooked sago and diced mangoes into your milk mixture and stir. That’s it! Chill and serve cold.
Is sago and tapioca the same?

How to cook sago or tapioca pearls

How you cook sago depends on the kind of sago or tapioca pearls you have. I like the quick-cooking ones (it would say right on the package); plus, those usually have English cooking instructions on the back.

If you can’t find those, you probably have the kind that needs about an hour to fully cook.

If you google how to cook sago, you’ll find 101 ways to do it; this is how I do it:
Bring a big pot of water to a rolling boil. I don’t bother to measure how many cups of water; I just make sure it’s enough to fully cover the sago or tapioca.
Add the sago slowly and allow to simmer for 10 minutes. Stir occasionally so the sago don’t stick to one another.
Switch off the stove and cover the pot.
Wait another 10 minutes before draining the water and catching the sago in a mesh sieve.
Rinse the sago in cold running water for 15-20 seconds.
Place the sago back in the pot, add water and cook on medium heat for 10 minutes.
Repeat 3 to 6 until your sago is fully translucent and chewy but still al dente.

Mango Sago Recipe

Author: Jolina

Mango sago is a refreshing dessert you’ll want to make all summer long. Made of fresh sweet mangoes, sago or tapioca, milk and cream, it’s easy to make and so good.

PREP TIME5 mins
COOK TIME5 mins
CHILLING TIME20 mins
TOTAL TIME30 mins

COURSEDessert
CUISINEFilipino

SERVINGS: 8 servings
CALORIES145 kcal

Equipment

Mixing Bowls
Pot
Mesh Strainers

Ingredients

US CustomaryMetric
1x2x3x

▢1 ½ cup sago see notes
▢3 pcs ripe mangoes puree 1 mango, dice the other 2
▢1 12-oz can evaporated milk
▢½ cup table cream
▢condensed milk to taste

Instructions

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.
Now it’s time to assemble! Add your cooked sago and diced mangoes into your milk mixture and stir. That’s it! Chill and serve cold.

This recipe and image sources are referred in website: Theunlikelybaker.com. Thanks so much!