Mango Sago
Indulge in the tropical flavors of Mango Sago, a popular dessert that hails from Southeast Asia. This dish combines luscious mango puree, chewy sago pearls, and creamy coconut milk for a refreshing treat that tantalizes the taste buds. Perfect for warm weather, Mango Sago is not only delicious but also visually appealing, making it a perfect choice for gatherings or a simple indulgence at home.
Ingredients
– 1 cup sago pearls
– 2 ripe mangoes
– 1 cup coconut milk
– 1/2 cup sugar (adjust to taste)
– Water (for boiling sago)
– Mint leaves (for garnish)
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 30 minutes, with an additional 30 minutes for cooking the sago pearls.
Nutritional Value
Per serving (1 cup): approximately 250 calories, 4g protein, 50g carbohydrates, 5g fat. This is based on the ingredients listed above.
Step-by-Step Cooking Process
1. Rinse the sago pearls under cold water to remove excess starch.
2. Bring a pot of water to a boil.
3. Add the rinsed sago pearls to the boiling water.
4. Cook the sago pearls for about 15 minutes until translucent.
5. Turn off the heat and let the sago sit covered for another 15 minutes.
6. Drain the sago and rinse under cold water to stop cooking.
7. Peel and dice the ripe mangoes into small pieces.
8. In a bowl, combine the coconut milk and sugar, stirring until dissolved.
9. In serving bowls, layer the cooked sago, diced mango, and coconut milk.
10. Garnish with a few mint leaves before serving.
Alternative Ingredients
You can substitute fresh mango with canned mango puree or other fruits like passion fruit or durian for a unique twist. For a dairy-free option, use almond or soy milk instead of coconut milk.
Serving and Pairings
Mango Sago can be served on its own or paired with other desserts like coconut jelly or fresh fruit salad. It’s also delightful alongside a cup of tea or coffee.
Storage and Reheating
Mango Sago is best served fresh but can be stored in the refrigerator for up to 2 days. For storage, keep the sago and mango mixture separate from the coconut milk to maintain texture. It is not recommended to freeze the dish, as the sago may become mushy upon thawing.
Cooking Mistakes
- Overcooking sago pearls can make them mushy.
- Not rinsing sago before cooking may result in a sticky texture.
- Using unripe mango will affect the sweetness of the dessert.
- Not letting the sago sit after cooking can lead to uneven texture.
- Adding sugar directly to boiling coconut milk can cause it to curdle.
Helpful Tips
- Choose ripe, sweet mangoes for the best flavor.
- For a richer taste, use full-fat coconut milk.
- Prepare the sago a day in advance for quicker assembly.
- Add a splash of lime juice for a zesty twist.
FAQs
What is Mango Sago?
Mango Sago is a dessert made with mango puree, chewy sago pearls, and coconut milk. It’s a popular treat in many parts of Asia, especially in Hong Kong and Thailand.
Can I use frozen mango?
Yes, frozen mango can be used. Just thaw and blend it into a puree to mix with the sago.
How do I know when the sago is cooked?
Sago is done when it becomes translucent and chewy. If there’s a white center, it needs more cooking.
Is Mango Sago healthy?
Mango Sago can be considered a healthier dessert option, as it contains natural sugars from mangoes and is low in fat, especially if you use light coconut milk.
Can I make Mango Sago vegan?
Absolutely! Use plant-based milk, such as almond or soy milk, to keep it vegan while still enjoying the delicious flavors.
Conclusion
Mango Sago is a delightful dessert that brings the tropics to your table. With its vibrant colors and refreshing flavors, it’s perfect for any occasion. Whether enjoyed on a hot day or as a sweet ending to a meal, this dish is sure to impress and satisfy your sweet cravings.
Mango Sago
Ingredients
- 1 cup sago pearls
- 2 ripe mangoes
- 1 cup coconut milk
- 1/2 cup sugar
- Water for boiling sago
- Mint leaves for garnish
Instructions
- Rinse the sago pearls under cold water.
- Bring a pot of water to a boil and add the sago pearls.
- Cook for about 15 minutes until translucent.
- Turn off heat and let the sago sit covered for another 15 minutes.
- Drain and rinse the sago under cold water.
- Peel and dice the mangoes into small pieces.
- Combine coconut milk and sugar in a bowl, stirring until dissolved.
- Layer cooked sago, diced mango, and coconut milk in serving bowls.
- Garnish with mint leaves before serving.
