5 Ingredient Mango Sago Dessert

Name: 5 Ingredient Mango Sago Dessert
Total time: 1800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1/2 cup sago; 7 + cups of water; 2 mangos- 1 for purée & 1 for toppings; 1.5 cup coconut milk; 3 tbsp coconut milk for purée; 1/3 cup condensed milk (adjust to your sweetness liking); 3/4 cup evaporated milk

jc.eeats @jceeats

Bay Area

Mango Sago is probably one of the easiest desserts to make! It’s refreshing, sweet, and you get your intake of fruit.

You can substitute mango for any type of melons (honeydew, watermelon, cantaloupe) and it’ll go well with the sago.

Mango Sago is probably one of the easiest desserts to make! It’s refreshing, sweet, and you get your intake of fruit.

You can substitute mango for any type of melons (honeydew, watermelon, cantaloupe) and it’ll go well with the sago.

jc.eeats @jceeats

Bay Area

Mango Sago is probably one of the easiest desserts to make! It’s refreshing, sweet, and you get your intake of fruit.

You can substitute mango for any type of melons (honeydew, watermelon, cantaloupe) and it’ll go well with the sago.

Mango Sago is probably one of the easiest desserts to make! It’s refreshing, sweet, and you get your intake of fruit.

You can substitute mango for any type of melons (honeydew, watermelon, cantaloupe) and it’ll go well with the sago.

Saved

Ingredients

30 mins

4-6 servings

1/2 cupsago
7+ cups of water
2mangos- 1 for purée & 1 for toppings
1.5 cupcoconut milk
3 tbspcoconut milk for purée
1/3 cupcondensed milk (adjust to your sweetness liking)
3/4 cupevaporated milk

Saved

Steps

30 mins

1

All the ingredients in photo form shown below.
2

Cook the sago according to the package directions. I boiled 7 cups of water to 1/2 cup sago for 15 mins (stirring every 5 mins) then turn off the heat and cover for another 15 mins (the sago should be transparent). Tip: The more water here the better so that the sago does not clump together.
3

Drain and rinse sago in cold water. Set aside.
4

Combine coconut milk, condensed milk, and evaporated milk (mix thoroughly) and fridge for at least an hour. You can also make this the night before so it’s already chilled when you make your sago, but remember coconut milk does thicken the longer it sits in the fridge!
5

Cut 1 whole mango into bite size pieces for toppings and cut the other mango in half for purée.
6

Blend 1 mango with 3 tbsp coconut milk for the purée (can use more coconut milk according to taste).
7

Mix everything in a large bowl and serve! If you like it more chilled, fridge for another hour or two! You can also serve in small container for prettier presentation.