Mango Sago

Before Summer is over make this refreshing Mango Sago for dessert. First you simmer about 1 1/2 cups of sago also known as tapioca pearls on low heat for ten minutes and occasionally stir to avoid clumping. Next turn off the heat and cover with a lid for 15 minutes to finish cooking8. Lastly rinse and strain to remove excess gel. To make the Mango Sago you need a large bowl, 4-5 champagne mangoes peeled and diced, one jar of coconut jelly, cooked sago, 1 can of evaporated milk, 1 can of coconut milk and 1/2 a can of condensed milk (if you prefer more sweet add more condensed milk). Mix it all together and refrigerate for at 3-4 hours, but over night is best. #mangosago #sago

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

simmer about 1 1/2 cups of sago also known as tapioca pearls on low heat for ten minutes and occasionally stir to avoid clumping

Step 2

turn off the heat and cover with a lid for 15 minutes to finish cooking

Step 3

Lastly rinse and strain to remove excess gel.

Step 4

In a large bowl, mix all together: 4-5 champagne mangoes peeled and diced, one jar of coconut jelly, cooked sago, 1 can of evaporated milk, 1 can of coconut milk and 1/2 a can of condensed milk (if you prefer more sweet add more condensed milk)

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