Mango and coconut sago cups
Mango sago pairs a thick mango purée with little translucent pearls. This Hong Kong-style dessert is easy to assemble once the pearls have finished cooking.
- Prep
- 10 min
- Cook
- 15 min
- Rest / wait
- 10 min
- Total
- 35 min
- Makes
- Serves 4
Your new skill: Cooking small tapioca pearls without a chalky centre
For a little background, read Soup for dessert.
Your ingredients
Get ready: Saucepan, fine sieve, blender and four cups.
- 40 g small tapioca pearls
- 2 ripe mangoes, about 900 g before peeling
- 4 tbsp coconut milk
- 3 tbsp single cream or milk
- ¼ grapefruit, peeled into little pulp pieces
- Sugar to taste, optional
Let’s make it
-
Cook the pearls
Bring a generous saucepan of water to a rolling boil. Add the pearls and simmer gently for about 15 minutes, stirring occasionally. Cover off the heat for 5–10 minutes until the white centres disappear; follow the packet if its timing differs.
-
Blend the mango
Peel and dice the mangoes. Save a quarter of the cubes and blend the rest with the coconut milk and cream. Taste before adding any optional sugar: ripe mango might already do the job.
-
Build your cups
Rinse the cooked pearls in a sieve under cold water and drain. Divide between four cups, spoon over the mango mixture and finish with the reserved fruit and grapefruit pulp. Serve straight away, or cover and refrigerate. Look at those little pearls: you made that!
What to try next
Try Steamed pears with rock sugar or Sweet red-bean soup for your next kitchen project.
Keeping it: Refrigerate promptly and eat within 24 hours; the pearls firm up as they sit.
