Creamy Mango Sago Snack Cups
A refreshing and creamy dessert featuring mango and sago pearls, perfect for hot afternoons.
Servings: 8 cups
Calories: 300kcal
Ingredients
For the mango mixture
- 2 large ripe mangoes, diced small and divided Choose sweet-smelling mangoes.
- 1 cup small sago or tapioca pearls, uncooked Use small pearls for tenderness.
- 1 cup coconut milk or coconut cream, well shaken Coconut milk adds lush flavors.
- 1 cup evaporated milk or whole milk Flexible for creaminess.
- 1/2 cup sweetened condensed milk, adjust to taste Balance sweetness as desired.
- 1 teaspoon vanilla extract, optional Enhances overall flavor.
- 1 pinch salt Balances sweetness.
- 1 to 2 teaspoons lime or calamansi juice, optional Adds brightness to the dish.
- Ice-cold water for cooling the sago
- 8 to 10 small cups or jars for serving
Instructions
Preparation
- Bring a big pot of water to a lively simmer. Add the dry sago and stir right away to prevent sticking. Simmer gently for 12 to 15 minutes until the centers appear as tiny white dots. Turn off the heat, cover, and let sit for another 10 to 12 minutes.
- Pour the sago into a strainer and rinse under cold water to remove extra starch. Let sit in ice-cold water.
- Peel and dice the mango. Blend half with 2 to 3 tablespoons of coconut milk until smooth. Set the puree aside and keep the other half for topping.
Mixing
- In a large bowl, whisk together the coconut milk, evaporated milk, condensed milk, vanilla, and a pinch of salt. Taste the mixture and add lime juice if needed.
- Pour in the mango puree, whisking until a mellow yellow color forms. Adjust thickness by adding more milk or mango as necessary.
- Gently fold in the sago and reserved diced mango, mixing carefully to preserve the pearls.
Chilling
- Divide the mixture into serving cups, leaving space for toppings. Cover and chill for at least 2 hours or overnight to develop flavors.
Serving
- Top the cups with extra diced mango, toasted coconut, mint leaves, or a drizzle of condensed milk as desired.
Notes
For dairy-free options, use only coconut milk and sweeten as needed. To prevent gummy pearls, ensure to cook in plenty of water, rinse cold, and handle carefully.