If you love Asian desserts, you must have mango sago. Sometimes, it comes with pomelo. Mango sago is one of the top choices of sago desserts.
I love sago, and I love to use it as a replacement for regular tapioca boba pearls in different kinds of milk tea. However, it pairs best with smoothies or milkshakes.
Mango sago is popular in Asian countries, especially in Thailand and Hong Kong. It is usually served with coconut milk, which is the ideal partner.
Real Sago is slightly dark brown and made from starch from a palm tree. However, the most popular type is tiny sago pearls made from tapioca starch, also the main ingredient for boba pearls. The tapioca starch sugar is white and slightly pink yet transparent in color after cooking.
When you add sago to the serving cup, it will give it a lovely, transparent look. That’s one of the reasons why I am fascinated by sago. So, I highly recommend assembling each drink in a serving cup instead of mixing them before serving.
Ingredients
- 1 large mango, cubed divided
- 2 tbsp. cooked sago
- ice cubes as desired
- 1 cup coconut milk divided
- 1 tbsp. sweetened condensed milk
Instructions
Add cooked sago and mango cubes in a serving cup, then follow with ice cubes. In order to make a lovely layered mango sago, I use yogurt to create the white layer.
Cut the mango into small cubes and keep the fine-shaped ones as decorations for the last step. Remember to cut the mango into small cubes if you plan to serve it with a straw.
Blend half the mango with 1/2 cup of coconut milk. If you prefer a sweeter version, add some syrup or sweetened condensed milk in this step. Top with some small mango cubes, and your summer sago dessert is ready!
Ingredients
- 1 large mango divided
- 2 tbsp. cooked sago
- ice cubes as desired
- 1/3 cup coconut milk divided
- 1/4 cup yogurt or thick coconut milk
- 1 tbsp. sweetened condensed milk or syrup.
Instructions
- Add cooked sago and mango cubes in a serving cup, then follow with ice cubes.In order to make a lovely layered mango sago, I use yogurt to create the white layer.
- Cut the mango into small cubes and keep the fine-shaped ones as decorations for the last step. Remember to cut the mango into small cubes if you plan to serve it with a straw.
- Blend half the mango with 1/2 cup of coconut milk. If you prefer a sweeter version, add some syrup or sweetened condensed milk in this step.
- Top with some mango cubes and your summer sago dessert is ready!