Although sago (it comes from palm) and tapioca pearls (they are made with tapioca starch) are not the same, these days, they are used interchangeably in cooking. Choose one or the other to make mango sago. Note, however, that there is simply no substitute for fresh sweet ripe mangoes.
We are spoiled here in Asia and we are able to buy cooked sago in the market. That makes it so easy to whip up a batch of mango sago.
If dried sago (or dried tapioca pearls if palm sago is not available) is what you have access to, use it by all means. You just need to cook the little balls in water. Follow package instructions for best results.
- In a large bowl, stir together the sago and pureed mangoes.
- There are two ways to serve this sago and mango dessert. Option 1: stir in the coconut cream with the sago and pureed mangoes, and then ladle them into individual bowls. This option is more convenient and less messy.
- Option 2: ladle the sweetened sago and pureed mangoes into individual bowls and drizzle the coconut cream afterward. This option is better for presentation purposes.
- Whichever option you choose, you also have the added option of dropping in cubes of fresh mango into the individual bowls before serving the mango sago.