mango sago

Every year when summer rolls around, I throw a little party on the inside because with summer comes mango. Up the top of my list of favourite fruits (right there next to longans) mango has long been a love mine, my childhood dotted with memories of trailing after my dad at the local flea market and buying entire boxes of Bowen mangoes for $2.

Well, a box ain’t $2 any more (especially since I don’t get a chance to shop at the markets much these days) but I still love me some mango (also, not so fussed on variety any more – Calypso, Kensington Pride, R2E2, Bowen – they all taste pretty good to me!).

So with summer in full swing and my local supermarket overflowing with mangoes, I’ve been eating at least one a day and churning out a few mango desserts as well. One go-to recipe is mango sago, an easy, refreshing dessert.

I’ve used a few recipes in the past, but here’s a nice simple one if you’ve never made it before. Original recipe from Kawaling Pinoy.

Happy mango season!

Mango sago
2 cups water
1/4 cup small tapioca pearls
5 mangoes
1/2 cup evaporated milk
1/4 sugar
  1. In a large pot over medium heat, bring water to a boil. Add tapioca pearls and cook, stirring regularly, for about 7 to 10 minutes. Turn off heat and cover. Let tapioca pearls stand in hot water until translucent and cooked through. In a colander, rinse cooked sago under cold running water to remove excess starch. Drain well and let cool completely. This would be about 1 cup cooked sago.
  2. Peel mangoes and cut flesh from pits. Cube the flesh of four mangoes. Dice the flesh of the remaining 1 mango and set aside to use as garnish.
  3. In a blender or food processor, combine cubed mango flesh from the 4 mangoes, evaporated milk and sugar. Process until smooth and thick.
  4. Combine mango puree and sago. Chill in the refrigerator until ready to serve.
  5. Divide mango sago into serving bowls and garnish with diced mangoes. Serve immediately.
Serves 6

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