Creamy Coconut Mango Sago

Name: Creamy Coconut Mango Sago
Cuisine: Caribbean, American, Latin American
Ingredients: 1/2 cup tapioca pearls/sago; 3/4 cup of coconut milk or coconut cream; 4 tbsp condensed milk (adjust to your sweetness); 4 mangoes - My favorite are Champagne Mangoes.

3 steps

Creamy Coconut Mango Sago recipe. When mangoes are in season, I usually will buy a case and make my favorite desserts. This is very easy to make and is a perfect summer desert!

Updated at: Thu, 17 Aug 2023 05:15:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1472.2 kcal (74%)

Total Fat52.7 g (75%)

Carbs255.1 g (98%)

Sugars174.4 g (194%)

Protein17.6 g (35%)

Sodium128.5 mg (6%)

Fiber19.5 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ cuptapioca pearls

¾ cupcoconut milk

or coconut cream

4 Tbspcondensed milk

adjust to your sweetness

4mangoes

My favorite are Champagne Mangoes

Instructions

Step 1

Cut up the mangoes and reserve 1 cup for topping. Blend the diced mango, coconut milk and condensed milk until smooth. Pour into a bowl and add the sago and mix. Serve in a glass and top with some more mango. If you like this chilled, put in the refrigerator for 15 minutes before serving.

Step 2

Bring water to a boil. Boil the sago for 10 minutes, stirring occasionally, then turn off heat and cover for 15 minutes or until they are translucent. This may vary on the brand you buy so just follow instructions on package. Drain and rinse in cold water.

Step 3

*if you don’t like it thick, use full can of coconut milk or add regular full fat milk to thin it. They are both delicious, it’s just a preference.

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