You can make this refreshing Chinese mango sago dessert with only 5 ingredients and no refined sugar. The recipe can be made vegan and dairy-free too. A great light dessert to make when mangoes are in season.
If you enjoy mangoes and tapioca pearls, you will certainly enjoy the combo of these two. I love how refreshing the dessert when you serve it chilled. It is great at room temperature too. It helps to satisfy the cravings for sweets without overdoing it.
The recipe rundown
Taste: just lightly sweetened without any refined sugar and also the natural sweetness from the mango is great too
Texture: creamy and smooth mango puree with slightly chewy small tapioca pearls
Level: easy
How to easily make Chinese mango sago dessert
1. Peel and cut off the mango flesh around the stone
2. Put the mango flesh, milk, and honey in a blender. Blend into a smooth puree. Test for sweetness and add more sweeteners to your preference. Cover and keep them chill in the fridge for about one hour
3. Bring 4 cups of water to a rolling boil in a saucepan
4. Add the small tapioca pearls and stir to prevent the pearls from sticking to the bottom of the saucepan. Cook for about 10-15 minutes or until the tapioca pearls are soft. You may still see some cloudiness (whitish color) in the center of the pearls, but as long as the pearls are soft with no hard center, it’s done cooking
5. Use a metal strainer to drain off cooking liquid and rinse the pearl with running water to get rid of excess starch and stickiness. Put this in a bowl of clean water to let them soak so they won’t stick to each other
6. When ready to serve, drain off the tapioca pearls soaking water. Mix the pearls with the mango puree and stir to combine
7. Top with few cubes of fresh mangoes and you are ready to go
How to store cooked tapioca pearls
1. If you will use them in 24 hours
Simply prepare a simple syrup by using ratio of water to sugar 1:1. For example one cup of water with one cup of sugar. Just boil until the sugar melts and let them cool down and then soak the tapioca pearls in there and keep it at room temperature and you can use them within 24 hours
2. If you are not sure when you will use them
Drain off the soaking water and then transfer tapioca pearls to durable freezer bag. Store them flat so they will reheat faster too when you need them. Double bag them and they can be kept for about 3 months in the freezer. Simply put the amount you need in boiling water again to reheat until they are soft again
Did you make this easy mango sago dessert recipe?
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Super Easy Mango Sago Dessert
Ingredients
Mango puree:
- 300 gr mango flesh from one large and ripe mango
- 170 ml evaporated milk See notes 1
- 1 Tbsp Honey or more as needed. See notes 2
Sago pearls:
- 4 cups water
- 80 gr small tapioca/sago pearls
For decoration:
- cubes of fresh mango
Instructions
- Put the mango flesh, milk, and honey in a blender. Blend into a smooth puree. Test for sweetness and add more sweeteners to your preference. Cover and keep them chill in the fridge for about one hour
- Bring 4 cups of water to a rolling boil in a saucepan Add the small tapioca pearls and stir to prevent the pearls from sticking to the bottom of the saucepan. Cook for about 10-15 minutes or until the tapioca pearls are soft. You may still see some cloudiness (whitish color) in the center of the pearls, but as long as the pearls are soft with no hard center, it's done cooking
- Use a metal strainer to drain off cooking liquid and rinse the pearl with running water to get rid of excess starch and stickiness. Put this in a bowl of clean water to let them soak so they won't stick to each other
When ready to serve:
- Drain off the tapioca pearls soaking water. Mix the pearls with the mango puree and stir to combine. Top with few cubes of fresh mango
Leftovers:
- Leftover mango puree can be kept for about 3-4 days in the refrigerator
Notes
- You can use non-dairy milk of your choice such as almond milk, soy milk, unsweetened coconut milk, oat milk, etc
- You can also use agave nectar or maple syrup for vegan version.
