If the difference between sago and tapioca pearls surprises you, you will want to read the linked post below as it clarifies a lot of things.
Sago, boba and bubble tea
Know exactly what you’re getting. Sago and boba are not the same. There is a disctinction between bubble tea and milk tea. Boba shakes do not contain real tea.
It’s impossible to recall when and where I first had mango sago. This snack is so ubiquitous in Asia that I am sure my acquaintance with it goes all the way back to my childhood.
What is this snack exactly? Pureed sweet ripe mangoes and chewy sago mixed with coconut cream traditionally served chilled. It’s one of the simplest and most satisfying sweet snacks imaginable.
About the sago. We are spoiled here in Asia and we are able to buy cooked sago in the market. That makes it so easy to whip up a batch of mango sago. If dried sago (or dried tapioca pearls if palm sago is not available) is what you have access to, use it by all means. You just need to cook the little balls in water.
Half-cook them, to be more accurate, because you have to drain them and give them an iced bath while the centers are still white. If you cook them any longer or don’t give them a water bath or, worse, you overcook them and then you didn’t refresh them in cold water, they will clamp into a sticky mess. Don’t worry that they are still undercooked at this stage. They will finish cooking in the next step.
Set the sago (or tapioca pearls if that’s what you’re using) aside. Scald coconut milk, sugar and a pinch of salt with a pandan leaf. Turn off the heat and stir in the half-cooked sago. When cool, transfer to a covered container and chill in the fridge.
It is best to chill the mangoes as well. We have them in two forms here. We have mango puree and we also have mango cubes for the topping. The mango cubes are optional but larger pieces of fruit in an otherwise soupy sweet dessert is actually a good thing. Chill the puree and mango cubes in the fridge in separate containers.
When both the sago / coconut cream mixture and mangoes are cold, you just assemble the mango sago. There are several ways to do this.
You may just stir the mango puree with the sago / coconut cream mixture, ladle into small bowls and serve. Again, mango cubes on top are optional.
But if you want something more visually exciting, use glass bowls or mugs and create layers with the white sago / coconut cream mixture and the golden yellow mango puree. Top with mango cubes and voila!
Mango sago
Ingredients
- ½ cup dried palm sago or substitute tapioca pearls
- 2 cups coconut milk
- ¼ cup white sugar
- 1 pinch salt
- 1 pandan leaf
- 1 cup pureed ripe sweet mangoes
- 1 cup cubed ripe sweet mangoes
Instructions
- Dump the sago into a sauce pan and cover with four cups of water.
- Cook over medium-high heat, stirring often, until plump and translucent but with the centers still an opaque white.
- Drain the sago in a colander and rinse under the tap before dumping into a bowl of iced water. Leave until cool.
- Over medium heat, scald the coconut milk with the sugar, a pinch of salt and the pandan leaf. Stir well to make sure the sugar and salt are completely dissolved.
- Drain the sago well and, with the heat off, stir into the coconut milk. Cool, transfer to a covered container and chill in the fridge.
- Chill the mango cubes and puree as well.
- To assemble, ladle sago / coconut mixture into bowls or mugs, spoon mango puree on top, and repeat the layering until the bowls or mugs are almost full.
- Carefully drop mango cubes on top.
- Serve while cold.
