Mango Sago

Mango sago is a very refreshing South Asian dessert that only requires a couple of easy-to-find ingredients to make. It has a really creamy, mango milk base, along with cooked sago and topped with fresh, ripe mangoes.

For this recipe, we have used the Aroy-D Coconut Milk, provided to us by one of our partners, KDM. Aroy-D Coconut Milk is well-known for its rich taste and high quality. Due to its creaminess, Aroy-D Coconut Milk can be used in various savoury dishes such as curries and rice and in different desserts too.

Serving size: 3-4

Ingredients:

• 1 large ripe mango
• 1/3 cup Aroy-D Coconut Milk
• ¼ cup condensed milk
• 2 tbsp sugar
• 5 cups water
• ½ cup uncooked sago

Instructions:

1. Slice 1 large ripe mango in half. Cut one half into large chunks and the other half into small cubes.
2. Add the large mango chunks to a blender and keep the rest aside.
3. Then, to the blender, add 1/3 cup Aroy-D Coconut Milk, ¼ cup condensed milk and 2 tbsp sugar.
4. Blend for around 30-35 seconds or until it becomes smooth and creamy. Set aside.
5. Add 5 cups water to large pot and bring to a boil on high heat.
6. Once the water starts boiling (when bubbles form in the middle of the water), add ½ cup uncooked sago and cook for 15 minutes and 30 seconds or until the sago pearls become translucent. While cooking the sago, make sure to stir it frequently so that it doesn’t stick together.
7. Drain the cooked sago and rinse it well under running water.  
8. Next, add the cooked sago to a large bowl along with the blended mango milk mixture. Using a spatula, mix them together to combine.
9. Add the mango sago to serving glasses and top with the small mango cubes which was set aside earlier.
10. Mango sago tastes better when chilled, so try to refrigerate it for at least 2-3 hours before serving.