Mango sago with coconut milk recipe

Rich, creamy, easy, sago pudding topped with juicy, super yum mangoes. This just. This 4 ingredient dessert is shockingly easy and Y.U.M🥭 This recipe is known as Korean mango sago pudding.

Ingredients

Below are Ingredients required for this recipe.

Mango – Ripe mango. I used Indian Badam mango here. You can use kesar, alphonso, atulfo whatever you like.

Sago/ Tapioca pearls – A good quality tapioca pearls are main base of this pudding.

Coconut milk – I used 18% coconut milk here because I like thick coconut milk. It is perfectly fine to use lite coconut milk as tapioca will soak the water.

Sugar or condensed milk – For the sweetness, use whatever you like sugar or condensed milk.

Water – to cook sago.

Instructions

First thing first

Take a deep bowl and boil water. Add tapioca(sago) pearls and cook. Simmer for about 15 minutes or until sago pearls ar ecooked. Sago pearls are cooked when most of the pearls have white dot in middle. It will roughly takes about 15 minutes.

Drain sago and add coconut milk. Also, add sugar or condensed milk as per your taste and keep aside.

Cut mangoes into medium pieces.

You can puree some mango chunks and mix with coconut milk to make it more flavorful.

In a serving glass, add ice cubes, mango coconut sago milk, mango chunks, more sago milk and serve chilled.

Storage

You can refridgerate this pudding. If storing overnight, Sago may absorb water and pudding becomes thick, adjust the consistency by adding coconut milk.

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