Mango Sago

Today, we are going to uncover the secrets behind creating the perfect mango sago.

Imagine a velvety blend of chewy pumpkin-shape mini mochi, tantalizing sago pearls, burst-in-your-mouth mango popping boba, delicate mango jelly, and chunks of heavenly fresh mango, all coming together in a symphony of flavors and textures.

Get ready to dive into a world where sweetness meets creaminess, and every spoonful is a journey to paradise.

EQUIPMENT

• medium pot
• fine mesh strainer
• measuring cups

INGREDIENTS  

– Sago pearls

• ⅓ cup sago
• 3 cups water

** Tips for cooking sago pearls:

• Use Plenty of Water: Sago pearls need space to move around to prevent sticking and clumping. And they will expand significantly after absorbing water during the cooking process. It’s essential to use an adequate amount of water and to cook the pearls properly to ensure they expand fully and cook evenly.

• Stir for 1 Minute: Stir the sago pearls for about 1 minute after adding them to the boiling water. Stirring prevents them from sticking to the bottom of the pot and clumping together.

• Simmering Heat: After adding the sago pearls, reduce the heat to medium-low or low. Too high heat can cause the pearls to cook unevenly, with the outer layers becoming mushy while the centers remain hard.

• Cooking Time: Cooked sago should be translucent and soft all the way through. There should be no chalky center. Simmer the sago for 10 minutes, do not remove the lid, let the sago pearls sit in hot water for 5 to 10 more minutes until they turn transparent.

• Ice Bath: After cooking, transfer the sago pearls immediately to an ice-cold water bath. This helps in stopping the cooking process and maintains their chewy texture. Leave them in the cold water for a few minutes, then drain.

– Mini pumpkin mochi (optional)

• 150 g pumpkin puree
• 30 g granulated sugar
• 130 g glutinous rice flour
• ½ tsp cinnamon powder (optional)

** What’s mini pumpkin mochi?

• The small mochi-like balls often found on bingsu (Korean shaved ice dessert) are called “tteok” (떡). Tteok is a type of Korean rice cake made from glutinous rice flour. These mini mochi balls can add a chewy texture to various of desserts.
• Tapioca starch typically produces chewier and more translucent boba pearls, while glutinous rice flour may result in slightly softer and more opaque pearls. If you prefer using tapioca starch, you can make some tapioca boba instead of pumpkin mochi, check out my strawberry boba recipe.

– Mango jelly (optional)

• 4.5 oz mango pudding mix
• 2 cup milk
• 1 cup water

** Tips for making mango jelly:

• To make things easier, I used this instant mango pudding mix for making mango jelly. Simply by dissolving a packet of pudding powder in 2 cups of milk and 1 cup of water, I got a smooth and delicate mango jelly effortlessly.
• You can also use store-bought mango jelly, or make it by yourself using gelatin powder (here is a gelatin mango jelly recipe) or agar agar powder (here is an agar agar mango jelly recipe) .

– Mango popping boba (optional)

• 1 cup mango popping boba 

** You can buy packaged mango popping boba online, or follow my popping boba recipe to make it at home.

– Mango chunks

• 1 large mango (Peeled and cubed)

** Choice of mango: Alphonso mangoes are known for their exceptional sweetness, rich flavor, and smooth, non-fibrous texture, making them ideal for desserts like mango sago. If Alphonso mangoes are not available, you can also consider using other sweet and ripe varieties like Ataulfo mangoes or Keitt mangoes.

– Sweetened Milk

• ½ cup sweetened condensed milk (About ½ cup; Adjust to your taste)
• 1½ cup evaporated milk (Or use unsweetened coconut milk)

** Choice of milk:

• Condensed Milk: Condensed milk adds a lovely sweetness to the dessert and a creamy texture. Keep in mind that condensed milk is very sweet, it’s advisable to balance it out with unsweetened milk like coconut milk or evaporated milk. Adjust the ratio according to your taste.
• Coconut Milk: Coconut milk is a popular choice for mango sago because it adds a rich, creamy texture and a subtle coconut flavor that complements the sweetness of the mango. It also provides a tropical twist to the dessert. You can use either canned coconut milk or coconut milk beverage.
• Evaporated Milk: Evaporated milk is a thick, creamy milk with a slightly caramelized flavor due to the evaporation process. It adds a rich and indulgent taste to mango sago without the distinct coconut flavor. It’s a good option if you prefer a creamier texture without the coconut influence.

INSTRUCTIONS 

– Cook sago

1. Add 3 cups of water to a medium pot, bring to a full boil over high heat. Reduce heat to medium low, add ⅓ cup of sago to the pot. Stir with a whisk or a spoon for 1 minute to prevent sticking.

2. Cover the lid, simmer the sago over medium low heat for 10 minutes until they turn transparent. If there’s still white dot in the center of each sago, turn off the heat and cover the lid, let the sago sit in hot water for 5 more minutes. 

3. Add 1 cup of ice cubes and 1 cup of cold water to a large bowl. Drain the cooked sago, transfer them to the iced water. Once cooled, drain the water and place the sago in another bowl.

– To make mango jelly

1. Add 2 cups of whole milk and 1 cup of water into a medium saucepan. Cook over medium heat. Bring to a full boil while stirring constantly. Remove from heat.

2. Immediately pour a bag of mango pudding mix into the saucepan. Stir until dissolve complexly.

3. Pour the pudding mixture into a shallow container, let cool to room temperature. Cover with lid or plastic food wrap, keep in the refrigerator for at least 2 hours until fully set. Slice the mango jelly into small cubes.

– To make mini pumpkin mochi

1. Add 150g pumpkin puree, 130g of glutinous rice flour, 30g of granulated sugar, and ½ tsp of cinnamon powder in a large mixing bowl. Use clean hands to knead the mixture into a smooth dough.

2. Pinch off a small portion of dough, approximately 2.5g in weight, and shape it into a tiny ball by rolling it between your palms. Continue this process until all the dough has been rolled into tiny balls. Use a floss to press 3 crossing lines on the top side of the mochi ball to mimic the pumpkin’s pattern.  Optionally use food coloring to dye a small piece of dough green and create a stem for each pumpkin mochi.

3. Bring a pot of water to a boil. Boil mini pumpkin mochi over medium heat for about 10 minutes or until floating. Use a slotted spoon to transfer the cooked mochi balls to a large bowl filled with ice water. Once cooled, drain the water and place the mochi balls in another bowl.

– To assemble mango sago

1. In a bowl, mix the sweetened condensed milk and evaporated milk.

2. In a large bowl, add mango popping boba (check out my popping boba recipe), mini pumpkin mochi, mango jelly, mango chunks, and sago pearls. Pour the sweetened milk over all the ingredients. Add ice cubes if you prefer your mango sago chilled and refreshing.

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