MANGO SAGO PUDDING
Its summer and you know what that means? Mangoes!! Boatloads of sweet, juicy mangoes. Who can resist homemade mango ice cream, right? How about Thai mango salad? Yes, please! Mango with a cup of tea? A sweet slice of heaven!
To add to my growing mango obsession is this mango sago. A delightful medley of sweet, tangy and creamy. Made with mangoes, tapioca pearls, and milk. It’s a refreshing summer dessert you’d want to have all year long!
Mango sago is an adaptation of a traditional Asian dessert invented by a Hongkong restaurant in the early 1980’s which has grown in popularity across the globe and can now be found on the menu list of most Chinese restaurants. Along with the mango pudding and tapioca pearls, the original Hongkong version includes pomelo sections which you can definitely add in if you prefer another layer of flavor and texture.
This is for sure one of the easiest and simplest desserts you can make. It only needs few ingredients and is convenient for serving a crowd as it can be prepped ahead of time. In fact, it tastes so much better when chilled for a few hours and the flavors had a chance to meld.
I personally like to use slightly underripe mangoes (already yellow but still very firm) as I find the extra hint of tartness makes the mango sago more refreshing but feel free to use very ripe mangoes or add more sugar if you want something a little sweeter.
Although you can use just about any type of mango, I suggest picking ones that have a smooth flesh and have no fibers.
Ingredients
2 cups water
1/2 cup small tapioca pearls (SABUDANA in Urdu…I got it from AL-Adil supermarket in Dubai)
5 mangoes
1 cup evaporated milk
1/4 cup sugar
1/4 cup condensed milk
mint to garnish
Instructions
Soak the sago tapioca pearls in water for about an hour. Then In a large pot over medium heat, bring water to a boil and cook the tapioca pearls, stirring regularly, for about 10 to 12 minutes or until the pearls become translucent. Turn off heat and cover. Let tapioca pearls stand in hot water until cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely.
Peel 4 mangoes and cut flesh from pits roughly. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
In a blender or food processor, combine mango flesh from the 4 mangoes, evaporated and condensed milk and sugar. Process until smooth and thick.
Combine mango puree and sago. Chill in the refrigerator until ready to serve.
Divide mango sago into serving bowls. Garnish with diced mangoes and. mint. Serve immediately.
