Mango Sago with Coconut (or without Gloria Maris Style)
A light and delicious dessert with pureed mango and tapioca pearls.
Servings 6
Calories 95kcal
Ingredients
Recipe WITHOUT Coconut Milk and Milk
- 3 ripe mango
- ¼ cup water or coconut water
- sugar or simple syrup to taste
For Unflavored Gelatin
- 1 packet or pouch (.25 oz or 7g) unflavored gelatin
- ¼ cold water
- ¼ hot water
For Sago:
- ½ cup small tapioca pearl sago
- 6 cups water
Recipe WITH Coconut Milk and Milk
- 3 ripe mango
- ⅓ cup coconut milk
- ⅓ cup milk
- ⅓ cup water
- sugar or simple syrup to taste
Instructions
Cook Sago
- Boil water in pot.
- Pour sago, reduce heat to medium and stir constantly so it doesn’t stick to each other. Don’t cover pot.
- After 12 minutes, turn off heat and cover for 25 minutes. At this point, sago is not fully translucent. The middle portion is white.
- After 25 minutes, sago is fully translucent. Pour sago in a strainer with running cold water until it is cool.
- If not using right away, pour sago in a bowl and add water until it is covered. Put saran wrap and place in the fridge.
- Sago will stay good up to 4 days in the fridge.
Dissolve Unflavored Gelatin
- In a bowl, pour a packet of unflavored gelatin.
- Add ¼ cup cold water. Stir until gelatin is dissolved. It will set so don’t panic.
- Pour ¼ hot water to the mixture and stir. Set aside.
Make Mango Sago
- Use ripe mangoes. The sweeter the better.
- Slice mango and remove flesh. If desired, reserve some cube mangoes as topping.
- Place flesh and dissolved unflavored gelatin in blender. Puree until smooth.
- Transfer pureed mango in a bowl.
- Stir-in sago. Mix well.
- If too dense, add ¼ to ½ water. Blend well.
- Taste if you need to add sugar or simple syrup. Note: I don’t have measurements for sugar or simple syrup since level of mango sweetness can vary.
- Place in the fridge for 2 hours or longer.
- Serve cold. Enjoy!
Recipe WITH Coconut Milk
- Combine coconut milk, milk and water in a pot and simmer for 3 minutes in medium low heat. Let it cool.
- Follow all the instructions above except for adding the unflavored gelatin.
- Once cool, add the coconut mixture to mango puree and tapioca pearl. Taste if you need to add sugar or simple syrup. Blend well.
- Chill for 2 hours or longer. Serve cold. Enjoy!
Notes
1. This is a slightly creamier version of Gloria Maris Mango Sago. Don't add gelatin if you don't want it creamy.
2. If you add gelatin, the consistency after putting it in the fridge should be like baby food. It shouldn’t be firm like gelatin or jello.
3. While mangoes are in season, I usually make mango jam, divided into portion and freeze it. I add mango jam to the mixture if I have it available. Mango taste is more intense. This is optional.
4. If you made tapioca pearl in advance and in the fridge, check it the following day if you need to add more water. It seems to absorb water while in the fridge.
2. If you add gelatin, the consistency after putting it in the fridge should be like baby food. It shouldn’t be firm like gelatin or jello.
3. While mangoes are in season, I usually make mango jam, divided into portion and freeze it. I add mango jam to the mixture if I have it available. Mango taste is more intense. This is optional.
4. If you made tapioca pearl in advance and in the fridge, check it the following day if you need to add more water. It seems to absorb water while in the fridge.
Nutrition
Calories: 95kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 139mg | Fiber: 1g | Sugar: 12g | Vitamin A: 895IU | Vitamin C: 30mg | Calcium: 19mg | Iron: 0.3mg