Mango and coconut sago


Mango and coconut sago

I am so happy it’s mango season again, you can just smell it when you walk pass markets. Today, I made a traditional Cantonese dessert that’s full of childhood memories. And it’s one of the easiest dessert to make!

Ingredients (makes 6 small cups)

  • 1/4 cup dry sago (tapioca pearls)
  • 3 ripe mangoes
  • 1 tsp vanila paste
  • 1/3 cup coconut milk
  • cut up fruits of your choice e.g. strawberries and kiwis
  • mint leaves to garnish

Rinse sago in cold water and soak for 15 minutes.

In the mean time, peel and deseed the mango and place 2.5 mango in a blender and cut the other 1/2 mango into cubes. Add vanilla paste into the blender and blend until mango becomes puree.

Drain the sago and cook in boiling water for 5-7 minutes or until translucent. Drain and rinse with cold water immediately. Transfer sago into a bowl, add coconut milk and mix well.

In a small glass jar, layer with mango puree and coconut sago. I found that layer the bottom with mango is easier to create layers then to layer coconut sago in the bottom.

Garnish sago cups with cubed mango, other fruits and mint leaves. Refrigerate for 2 hours.