Ingredients
Equipment
Method
Cook the pearls:
- Bring a pot of water to a boil. Stir in the sago pearls and cook for 10 minutes, until almost fully translucent.½ cup sago pearls or tapioca pearls
Drain:
- Pour the pearls into a sieve, drain, and set aside.
Blend the base:
- In a blender, combine 2 cups of the mango, the coconut milk, condensed milk, and vanilla paste. Blend until smooth. Set the remaining mango aside for topping.6 ripe mangoes, 1 can coconut milk, 4 tablespoons condensed milk, 1 teaspoon vanilla bean paste
Assemble:
- Mix the pearls, the reserved mango, and the coconut mango mixture together.6 ripe mangoes
Chill and serve:
- Chill in the fridge, or add ice to serve right away. Serve cold.
Notes
STORAGE
I love making this ahead for a hot day, it needs a chill to come together anyway, so it is the perfect no-stress dessert to prep before guests come over. Keep it covered in the fridge for up to 3 days. It is best fresh, since the pearls soften over time.
TOP TIPS
- Ripe mango is everything. The softest, most fragrant ones give you the sweetest, most flavorful sago, look for a little give when you press them.
- Do not overcook the pearls. Pull them at almost translucent, they finish as they sit, and overcooked pearls turn mushy and lose their chew.
- For a creamier version, use full-fat coconut milk. For a lighter, more refreshing one, use a lighter coconut milk blend.