Best Chilled Mango Sago Pudding Recipes

CHILLED MANGO SAGO PUDDING

Chilled Mango Sago Pudding image

Posted on request for a dessert similar to Hui Lau Shan (mango dessert popular in Hong Kong). The yield and prep/cook time is an estimation.

Provided by WaterMelon

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups sago (colored or plain)
2/3 cup evaporated milk
3 cups water
1/4 cup sugar
6 tablespoons coconut cream or 6 tablespoons thick coconut milk
1/4 cup mango nectar or 1/4 cup mango juice
1/2 cup chopped mango

Steps:

Bring water to a boil, add sago and simmer for 15 minutes.
Stir in sugar, mango nectar, evaporated milk and coconut cream.
Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
Simmer until liquid has almost evaporated.
While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
Chill for several hours before serving, and serve with extra chopped mango if desired.

MANGO SAGO

Mango Sago image

Mango Sago is a quick, refreshing, and satisfying summer dessert popular in Asia, with juicy chunks of mango and a mango/coconut milk tapioca pudding.

Provided by Judy

Categories Dessert

Time 40m

Number Of Ingredients 5

Ingredients

1/2 cup small-sized uncooked tapioca ((about 60g))
3 ripe mangos ((about 1 kg))
200 ml unsweetened coconut milk ((1/2 of a 13.5 oz. can))
60 ml sweetened condensed milk ((1/4 cup, or more to taste if you like it sweeter))
1/2 teaspoon vanilla extract

Steps:

In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don't add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they're fully cooked.
When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
When you're ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.

Nutrition Facts : Calories 326 kcal, Carbohydrate 51 g, Protein 4 g, Fat 14 g, SaturatedFat 12 g, Cholesterol 5 mg, Sodium 28 mg, Fiber 4 g, Sugar 32 g, ServingSize 1 serving

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