Craving something sweet and refreshing? Look no further than our Mango Sago recipe! This delightful dessert is a creamy concoction of mango goodness with a hint of chewiness from the sago pearls. Perfect for satisfying your sweet tooth on a hot summer day or any time you’re in the mood for something tropical.
Now, let’s talk about ingredients. All you need is some whole milk, custard powder, sugar, luscious mango puree, sago pearls (also known as sabudana), and optional slivered pistachios for that extra crunch.
Making this Mango Sago is a breeze! Just follow these four simple steps: First, soak the sago pearls until they’re nice and plump. Then, whip up a smooth custard using milk, custard powder, and sugar. Next, cook the soaked sago until they’re tender. Finally, mix everything together – the creamy custard, mango puree, and softened sago pearls. Top it off with some diced mango pieces and a sprinkle of pistachios if you’re feeling fancy.
Voila! You’ve got yourself a heavenly dessert that’s bursting with mango flavor and creamy goodness. So go ahead, whip up a batch of this Mango Sago, and treat yourself to a taste of tropical paradise! 🥭🥣
What is Sago?
Sago is a starchy substance that is extracted from the pith of the sago palm tree. It is a type of carbohydrate that is commonly used in Southeast Asian and Pacific Island cuisines to make a variety of dishes, including desserts, porridge, and bread.
Sago pearls are small, round beads that are made from sago starch. They are commonly used to make puddings, bubble tea, and other sweet dishes. Sago pearls are often boiled in water until they become translucent and then mixed with other ingredients to make various dishes.
Sago is gluten-free and can be used as a substitute for wheat flour in some recipes. It is also a good source of energy and is often used in drinks and desserts to provide a quick burst of energy. However, sago is low in other nutrients, so it should be consumed in moderation as part of a balanced diet.
Ingredients used to make Mango Sago Recipe
Use these ingredients to make this Mango Sago Recipe:
- 2 cups whole milk
- 3 tablespoons custard powder
- ¼ cup sugar
- ½ cup Mango puree
- 1/3 cup sago/sabudana
- ½ cup small mango pieces
- ¼ cup slivered pistachio pieces, unsalted (optional)
Custard powder is easily available at any Indian or Asian grocery store. If you cannot find custard powder, you can substitute it with cornstarch/ corn flour for the same amount and also add a dash of vanilla when cooking it.
How to make Mango Sago Recipe in 4 steps
You can make this mango sago recipe in 4 steps:
- Soak the sago pearls
- Make the custard
- Cook the sago
- Combine the custard, mango puree, and sago
Here are the details for each of the 4 steps:
Soak the sago pearls
Soak the sago pearls in water overnight for 7-8 hours.
Make the custard
- Take whole milk, custard powder, and sugar in a saucepan and stir to combine.
- Cook on medium heat stirring almost constantly till it comes to a boil and thickens.
- Remove from heat and let it cool.
Cook the sago
- In a saucepan bring 4 cups of water to boil.
- Drain the soaked sago and add it to the boiling water.
- Cook for 5-6 minutes with the lid off.
- Turn off the heat and put the lid on the saucepan.
- Let the sago rest for 5 minutes. They will become translucent and soft.
- Drain them in a sieve and rinse them under cold water to stop the cooking process and remove any excess starch.
Combine the custard, mango puree, and sago
In a large bowl add prepared custard, mango puree, cooked and cooled sago pearls, and mango pieces. Stir to combine.
Pour in individual serving cups and top with additional mango pieces and slivered pistachio pieces.
Recipe tips to make this yummy Mango Sago Recipe
Follow these tips to create the best version of the mango sago recipe:
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at Indian stores. Using canned puree provides some consistency to the recipe and you can also make it year-round. If you choose to use fresh mango puree, keep in mind two things.
- First, blend and strain the puree to ensure there is no fiber.
- Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Make ahead tip- milk custard can be made, and sago can be boiled and cooled a day ahead of serving. They should be properly stored in the refrigerator. Mango sago delight should be assembled a few hours prior to serving.
- Keep a careful eye when cooking sago; it can go from uncooked to mush within a few minutes. The sago pearls are ready when they are translucent and there is no white center.
FAQs- Mango Sago recipe
Yes, sago and sabudana are the same things. Sabudana is the Hindi word for sago, which is commonly used in India and other South Asian countries.
Yes, absolutely. I have used canned mango puree in this recipe which is available year-round. The recipe also has fresh mango pieces. But if you do not have fresh mangoes available, you can easily leave the mango pieces out or substitute them with cut grape or strawberry pieces or any fruit of your choice.
Yes, you can! Substitute any plant-based milk for regular milk in the recipe.
Other delicious Mango Desserts to try
Recipe Card – Mango Sago Recipe
Mango Sago Recipe in 4 Steps
Try our Mango Sago Recipe, it’s a delightful dessert that’s easy to make and oh-so-creamy! With just a handful of ingredients like milk, custard powder, sugar, mango puree, sago pearls, and fresh mango pieces, you can whip up this tropical delight in no time. Follow our simple 4-step process to make this creamy mango sago recipe🥭🥄
4
servings15
minutes25
minutesIngredients
2 cups Whole Milk
3 tablespoons Custard Powder
1/4 cup Sugar
1/2 cup Mango puree
1/3 cup Sago/Sabudana
1/2 cup Ripe Mango pieces
2 tablespoons slivered pistachio pieces, unsalted (optional)
Method
- Soak the sago pearls in water overnight for 7-8 hours.
- To make the custard– put whole milk, custard powder, and sugar in a saucepan and stir to combine. Cook on medium heat stirring almost constantly till it comes to a boil and thickens. Remove from heat and let it cool.
- To cook the sago– In a saucepan bring 4 cups of water to a boil. Drain the soaked sago and add it to the boiling water. Cook for 5-6 minutes with the lid off. Turn off the heat and put the lid on the saucepan. Let the sago rest for 5 minutes. They will become translucent and soft. Drain them in a sieve and rinse them under cold water to stop the cooking process and remove any excess starch.
- To serve– In a large bowl add prepared custard, mango puree, cooked and cooled sago pearls, and mango pieces. Stir to combine.
Pour in individual serving cups and top with additional mango pieces and slivered pistachio pieces.
Recipe Video
Tips
- For this recipe, I have used canned mango puree. There are lots of good brands of mango purees available at Indian stores. Using canned puree provides some consistency to the recipe and you can also make it year-round. If you choose to use fresh mango puree, keep in mind two things. First, blend and strain the puree to ensure there is no fiber. Second, taste the puree for sweetness and if your mangoes are not sweet, you will have to add additional sugar to taste. The color of the final product can also vary depending on the color of the fresh mangoes.
- Make ahead tip – Milk custard can be made, and sago can be boiled and cooled a day ahead of serving. They should be properly stored in the refrigerator. Mango sago delight should be assembled a few hours prior to serving.
- Keep a careful eye when cooking sago; it can go from uncooked to mush within a few minutes. The sago pearls are ready when they are translucent and there is no white center.
