Mango is a summer fruit which often is used for desserts. An authentic Cantonese dessert is the coconut milk sago mango dessert. Sago is basically tapioca starch formed into balls which comes in various sizes. My recipe is sugar free. If you take a very sweet mango no need to add extra sugar.
Ingredients for 3 portions
- 2 sweet mangos
- 3/4 cup sago
- 1 can coconut milk
- 2 tbsp water
- 1 pinch salt
- 3 tbsp black tapioca balls, optional
First, prepare the mango. Cut one mango into small cubes and puree the other mango, keep them in the fridge for later use. Boil the sago in some water according instructions on the package. For 3/4 cup sago you need a least 1 liter of water. The sago will double in size. When adding the sago into the boiling water, stir gently so the sago will not stick to the pan. The sago is ready when the sago is translucent. Remove the water from the sago, by pouring it through a sieve. Heat up the coconut milk together with the water slightly and add the salt. If you are a sweet tooth you can add 2 tbsp sugar. Do not boil the coconut milk, it will loose the coconut flavor. Finally, add the sago and let it cool down.
Assembly of the dessert. Take a big glass. First, put the pureed mango into the glass, around half of the glass and after the coconut sago 1/4 of the glass. On top of that add the mango cubes and the black tapioca balls. You can eat the dessert when the coconut milk sago is slightly warm or chilled.
