Strawberry Mango Sago
Make this refreshing Strawberry Mango Sago dessert with coconut milk and tropical fruits. Easy chilled recipe perfect for summer.
Equipment
- saucepan
- fine-mesh sieve
- mixing bowl
- whisk
- rubber spatula
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 1 cup small pearl sago
- 4 cups water
- 1 cup fresh strawberries hulled and diced
- 1 cup ripe mango peeled and diced
- 1/4 cup granulated sugar
- 1 cup coconut milk
- 1/2 cup evaporated milk
- ice cubes for serving
Instructions
- Bring 4 cups of water to a rolling boil in a medium saucepan over high heat. Add 1 cup sago pearls and reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally to prevent sticking, until pearls become translucent with small white centers.
- Remove saucepan from heat, cover with lid, and let stand for 10 minutes until pearls become fully transparent. Drain through a fine mesh sieve and rinse under cold running water to remove excess starch and stop cooking.
- Combine 1 cup coconut milk, 1/2 cup evaporated milk, and 1/4 cup granulated sugar in a large mixing bowl. Whisk vigorously for 1-2 minutes until sugar completely dissolves and mixture becomes smooth and well-combined.
- Add cooled sago pearls to the milk mixture and stir gently with a rubber spatula until pearls are evenly distributed throughout the liquid.
- Fold in 1 cup diced strawberries and 1 cup diced mango until fruit is evenly incorporated throughout the mixture.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours until thoroughly chilled and flavors have melded together.
- Serve chilled in individual bowls over ice cubes, garnishing with additional fruit pieces if desired.
Notes
Ensure sago pearls are fully transparent after resting. Chill thoroughly for the best flavor.