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.
Equipment
- medium pot
- fine mesh strainer
- Measuring cups
Ingredients
Sago pearls
- ⅓ cup sago
- 3 cup water
Mini pumpkin mochi (optional)
- 150 g pumpkin puree
- 30 g granulated sugar
- 130 g glutinous rice flour
- ½ tsp cinnamon powder (optional)
Mango jelly (optional)
- 4.5 oz mango pudding mix
- 2 cup milk
- 1 cup water
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)
Sweetened Milk
- ½ cup sweetened condensed milk (About ½ cup; Adjust to your taste)
- 1½ cup evaporated milk (Or use unsweetened coconut milk)
Instructions
Cook sago
- 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.
- 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.
- 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.
Make mango jelly
- 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.
- Immediately pour a bag of mango pudding mix into the saucepan. Stir until dissolve complexly.
- 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
- 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.
- 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.
- 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.
Assemble mango sago
- In a bowl, mix the sweetened condensed milk and evaporated milk.
- 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.