Mango and Sago Seed Cup
The Mango and Sago Seed Cup is a creamy, luscious dessert or snack, popular across many parts of Asia. It features chewy sago pearls (similar to tapioca), sweet ripe mango, and a lightly sweetened, rich coconut milk base. The combination of textures and tropical flavors makes it refreshing and satisfying, perfect for warm weather or as a light dessert after a meal.
Prep Time
Prep Time: 15 minutes
Cook Time: 15 minutes (to cook sago)
Chilling Time: 30 minutes (optional for better texture)
Total Time: 1 hour
Ingredients
½ cup small sago pearls (not instant)
2 ripe mangoes, peeled and diced (plus extra for garnish)
1 cup coconut milk (full-fat for creaminess)
2–3 tablespoons condensed milk or honey (adjust to taste)
1 teaspoon vanilla extract (optional)
Pinch of salt
Ice cubes (optional, for serving)
Optional Toppings:
Mint leaves
Toasted coconut flakes
Chia seeds or nuts
Instructions
1. Cook the Sago:
Bring a pot of water to a boil. Add sago pearls.
Boil for about 12–15 minutes, stirring occasionally, until the pearls become mostly translucent with a tiny white dot in the center.
Turn off the heat, cover the pot, and let it sit for 5 more minutes.
Drain and rinse under cold water to stop the cooking. Set aside.
2. Prepare the Mango:
Peel and dice the mangoes into small cubes.
Reserve some for topping.
3. Prepare the Coconut Mixture:
In a bowl, mix coconut milk, condensed milk (or honey), vanilla extract, and a pinch of salt.
Adjust sweetness to your taste.
4. Assemble the Cups:
In serving cups, add a layer of cooked sago.
Spoon mango cubes over the sago.
Pour the sweetened coconut milk over the top.
Garnish with extra mango, mint, or coconut flakes if desired.
5. Chill (Optional):
Refrigerate for 30 minutes for a firmer, colder dessert, or serve immediately with ice cubes.
Notes & Tips
Sago Cooking Tip: Stir during boiling to prevent sticking. Rinse well after cooking to remove starchiness.
Coconut Milk Choice: Use full-fat for a richer dessert or light coconut milk for a lighter version.
Texture Variation: Blend half the mango into a puree and mix with coconut milk for a creamy mango flavor throughout.
Flavor Twist: Add a little lime zest for a bright citrus note.
Make Ahead: Cook the sago and prepare the coconut milk mixture up to a day ahead. Assemble before serving.
Frequently asked questions FAQs
Q: Can I use tapioca pearls instead of sago?
A: Yes! Small tapioca pearls behave similarly to sago in this recipe.
Q: Can I make this vegan?
A: Absolutely! Use honey alternatives like maple syrup or agave instead of condensed milk.
Q: How long does it last in the fridge?
A: It’s best eaten fresh but can be stored for up to 2 days. Stir gently before serving as sago may thicken.
Q: Can I use frozen mango?
A: Yes, but thaw and drain excess water to avoid watering down the dessert.
Nutritional Information
Calories: 280 kcal
Protein: 3 g
Total Fat: 12 g
Saturated Fat: 10 g
Carbohydrates: 38 g
Fiber: 3 g
Vitamin C: 50% DV
Calcium: 6% DV
Potassium: 10% DV