Description
Mango sago is a delicious and refreshing Thai dessert featuring creamy mango pudding made with ripe mango puree, tapioca pearls, and a blend of reduced and full-fat milk. This easy eggless recipe combines velvety textures and tropical sweetness, perfect for a cooling treat.
Ingredients
Fruits
- 1 1/2 cups mango puree
- 1/2 cup ripe mango, peeled, cubed, and chilled
Tapioca
- 1/2 cup tapioca pearls (sago), soaked for 15-20 minutes in enough water
Dairy & Others
- 3/4 cup reduced milk (prepared by boiling 1/2 liter full-fat milk till it reduces to 3/4 cup) or evaporated milk
- 1/2 cup full fat milk (add more if pudding is too thick) or thick coconut milk
- 1 1/2 teaspoons corn starch mixed in 2 tablespoons milk
- 1/3 cup sugar (adjust to taste)
- Cardamom powder (quantity not specified but traditionally 1/4 to 1/2 teaspoon)
Instructions
- Cook the Sago: Wash the soaked tapioca pearls thoroughly, then boil them in 1 liter of water until they become soft. Drain the water, rinse the cooked sago in normal water and drain again. Chill the boiled sago in the refrigerator until ready to use.
- Prepare Reduced Milk: Boil 1/2 liter of full-fat milk on medium heat until it reduces to approximately 3/4 cup. Turn off the flame and allow it to cool down to room temperature.
- Make Sweetened Thickened Milk: In a separate pan, bring 1/2 cup of full-fat milk to a boil. Reduce the heat, add sugar and cardamom powder, and simmer until the sugar dissolves. Slowly stir in the corn starch mixture, continuously stirring to avoid lumps, and cook until the milk thickens lightly, about 6-7 minutes. Turn off the heat and cool to room temperature.
- Blend the Mixture: In a blender or mixer grinder, combine the reduced milk, the sweetened thickened milk, and the mango puree. Blend until smooth and well combined.
- Combine with Sago: Transfer the blended mixture to a bowl, add the chilled tapioca pearls, and gently mix to evenly distribute the sago without breaking it.
- Chill and Serve: Refrigerate the mango sago mixture for at least 2-3 hours to set and chill thoroughly. When ready to serve, divide the pudding into serving glasses and garnish with fresh ripe mango cubes and some tapioca pearls. Serve chilled for a delightful dessert experience.
Notes
- Soaking tapioca pearls before boiling helps them cook more evenly and reduces cooking time.
- You can substitute evaporated milk or thick coconut milk for reduced milk for a different flavor profile.
- Adjust sugar according to the sweetness of the mangoes and your personal preference.
- Ensure constant stirring when adding corn starch to avoid lumps and achieve a smooth pudding texture.
- This dessert is best served chilled and consumed within 24 hours for freshness.
