SkinnyAsia2: Mango Sago (Hong Kong Mango & Sago Dessert)

For the complete quantities, see the recipe in SkinnyAsia 2.

• Frozen mango
• Light coconut cream
• Mango nectar
• Honey
• Small tapioca pearls for sago

To serve:

• Fresh mango or your favourite tropical fruit
• Toasted coconut, if desired

What is Mango Sago?

Mango Sago is a chilled Asian dessert combining mango with a creamy liquid base and small, chewy pearls.

There are many variations, with different fruits, milks and consistencies.

Our version combines mango, coconut cream and mango nectar with small tapioca pearls for an easy dessert that’s creamy, fruity and refreshing.

What Tapioca Pearls Should I Buy?

Look for small tapioca pearls, which you can usually find in the Asian or international section of larger supermarkets or at Asian grocers.

Don’t accidentally buy the large tapioca pearls used for bubble tea. They require different preparation and cooking times.

For this recipe you want the little pearls that become almost completely translucent when cooked.

How Do I Know When the Tapioca is Cooked?

You’re looking for pearls that are completely translucent rather than white and chalky through the centre.

If you can still see obvious white centres, give them a little longer.

Tapioca brands can vary, so use the appearance of the pearls as your final guide rather than relying solely on the timer.

Why Do I Rinse the Tapioca?

Once cooked, drain the tapioca into a metal strainer or simmering basket and rinse thoroughly under cold water while gently stirring.

This does two important things:

• Stops the cooking process
• Washes away excess surface starch so the pearls don’t clump together

Drain them really well before stirring through the cold mango mixture.

How Thick Should Mango Sago Be?

There’s plenty of flexibility here.

Mango Sago is traditionally often served with a fairly loose consistency, while our version uses coconut cream for a thicker, creamier result.

Prefer it thinner?

Use coconut milk instead of coconut cream.

Keep in mind that the dessert will also thicken slightly while chilling.

Adjust the Sweetness to Your Mango

We’ve given a range for the honey because mangoes can vary enormously in sweetness.

If your frozen mango and mango nectar are already beautifully sweet, start with the lower amount.

Taste the blended mango mixture and add more honey if needed.

Make it Look Extra Special

This is a very easy dessert to dress up.

Spoon it into individual glasses or bowls and top with:

• Fresh mango
• Toasted coconut
• Fresh tropical fruit

You can also add a little extra coconut cream over the top just before serving.

Dietary & Recipe Variations

DAIRY FREE / GLUTEN FREE / VEGETARIAN
The base recipe suits these dietary requirements when using compliant ingredients.

SUPER SKINNY
Replace half the coconut cream with low-fat Greek yoghurt.

PALEO
Replace the mango nectar with additional frozen mango.

LOW FODMAP
Replace the mango with strawberries, the mango nectar with pineapple juice and the honey with maple syrup.

HALVED / DOUBLED
For a half batch, keep the tapioca cooking water the same. To double in the Thermo cooker, cook the tapioca in two batches or use the conventional method.

Get the Recipe

The complete Mango Sago recipe, including Thermo cooker and conventional methods and dietary variations, is available in SkinnyAsia 2.

From the Testing Team

Some other Thermomix Mango recipes you might love:

• SKINNYASIA: Secret Surprise Mango Pancakes
• SKINNYASIA: Mango Sticky Rice
• Mango Coconut Chia Pudding
• Mango Fizz Thermomix Cocktail
• Mango Macadamia Cheesecake
• Mango Salsa