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.
Mango SagoRecipe by
If you like texture, you can stir in chopped mangoes and crushed ice just before serving. The pieces of mangoes will add a nice texture to the sweet snack while the crushed ice will ensure that the it is served very cold. Be careful about how much ice you add though because as the ice melts, it will dilute the sweetness and thickness of the mango sago.
- 2 cups cooked sago chilled
- ¼ to 1 cup pureed fresh mangoes chilled
- ½ to ¾ cup coconut cream (canned coconut cream is an okay substitute) chilled
- sugar (only if your mangoes aren’t sweet enough)
- chopped fresh mangoes optional
- crushed ice optional
- 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.
Updated from a recipe originally published in August 12, 2010