Mango Sago | Mango Sabudana Dessert
Creamy mango sago pudding made with ripe mangoes, small tapioca pearls, and milk. Quick and easy sabudana dessert that's perfect for summer.
Ingredients
- 1 cup Sago/ Sabudana
- 1 & ½ cups Boiled milk
- ½ cup Condensed milk
- 1 & ½ cups Chopped Mango
- 3 tablespoon Sugar
Instructions
- Peel and chop the ripe mangoes. Reserve ½ cup of mango cubes for garnish.
- Rinse the sabudana. In a medium saucepan, bring 3 cups water to a boil. Add drained sabudana pearls slowly while stirring.
- Reduce heat to medium-low and cook, stirring occasionally, until the pearls turn translucent and become soft. This usually takes 10–12 minutes for small pearls. For larger pearls, it may take 15–20 minutes.
- When done, the center should be slightly translucent with no white core. If needed, cook a little longer. Do not overcook or they can become mushy.
- Once done, drain the cooked water and then rinse the sago pearls under cold running water to stop cooking and remove extra starch. This helps prevent clumping. Shake off excess water.
- To a blender, add chopped mango pieces, boiled and cooled milk, condensed milk and sugar. Blend until well combined.
- Transfer this mango mixture to a bowl. Add the cooked sabudana to the bowl. Stir gently. Add chopped mango pieces. Mix gently.
- Chill mango sabudana in the refrigerator for at least 1 hour. Mango sago tastes best when served cold.
- Transfer the mango sago to serving bowls. Before serving, top with mango cubes, chopped nuts, mint leaves, or a drizzle of cream.
Notes
If mango is very sweet, reduce sugar. If mango is sour, add a little more sugar or condensed milk.
Tried this recipe?Mention @cakeworkorange or #cakeworkorange on Instagram