Last Updated on 2 months by Neha Deshmukh

Mango Sago Recipe – Coconut Milk & Cardamom Delight

Introduction

Oh, mango season! Is there anything better? This Mango Sago recipe is my go-to when the mangoes are at their peak. It’s a creamy, dreamy dessert that’s incredibly refreshing, especially on a hot day. I first made this for a family gathering, and it disappeared so quickly! It’s a delightful blend of textures – the soft, chewy sago pearls with the smooth, sweet mango and coconut. Trust me, you’ll love it.

Why You’ll Love This Recipe

This Mango Sago is more than just a dessert; it’s an experience. It’s quick to put together, needing just 15 minutes of cooking time and 10 minutes of prep. It’s also wonderfully adaptable – you can tweak the sweetness, add a little spice, or even make it vegan! Plus, it’s naturally gluten-free, making it a crowd-pleaser for almost everyone. It’s the perfect balance of tropical flavors and comforting textures.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups mango puree
• 1 can (400ml) coconut milk
• 1/2 cup sugar (adjust to taste)
• 1/3 cup sago pearls
• 1/4 teaspoon cardamom powder
• 1 pinch saffron

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Puree: Choosing the Right Mangoes

The star of the show! Alphonso mangoes are amazing if you can get your hands on them. They have a beautiful sweetness and aroma. But honestly, any sweet, ripe mango will work beautifully – Kesar, Dasheri, or even Honey mangoes are great choices. About 3-4 medium mangoes will yield 2 cups of puree.

Coconut Milk: Full-Fat vs. Low-Fat Options

I always recommend full-fat coconut milk for the richest, creamiest texture. It really elevates the dessert. However, if you prefer a lighter version, you can use low-fat coconut milk. Just be aware that the final result won’t be quite as decadent.

Sago Pearls: Types and Texture

You’ll find small and large sago pearls. I prefer the small ones for this recipe, as they distribute better throughout the mango puree. They create a lovely, delicate texture.

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom has the most vibrant flavor! If you have the pods, grind them yourself. But good quality cardamom powder works perfectly well too.

Saffron: The Spice of Royalty – Quality & Usage

A tiny pinch of saffron adds a beautiful color and subtle floral aroma. It’s a bit of a splurge, but it’s worth it! Make sure you’re using good quality saffron for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom the saffron. Add a pinch of saffron to 2 tablespoons of warm milk and let it sit for about 15-20 minutes. This will release its color and flavor.
2. Now, boil 1 liter of water in a pot. Once boiling, add the sago pearls and cook for about 10-12 minutes, until they’re mostly translucent.
3. Turn off the heat, cover the pot, and let the sago rest for another 15 minutes. This allows them to fully cook through.
4. Drain the sago pearls and rinse them under cold water. This stops the cooking process and prevents them from sticking together.
5. In a blender, combine the mango puree, coconut milk, sugar, and cardamom powder. Blend until everything is smooth and creamy.
6. Gently fold in the cooked sago pearls into the mango-coconut mixture.
7. Finally, stir in the saffron milk. Refrigerate the mixture for at least 2 hours to allow the flavors to meld together.

Expert Tips

A few little secrets to make this recipe even better!

Soaking Sago Pearls for Optimal Texture

While not essential, soaking the sago pearls in water for 30 minutes before cooking can help them become even softer and more translucent.

Achieving the Perfect Sweetness

Taste the mango puree before adding the sugar. Mangoes vary in sweetness, so you might need to adjust the amount of sugar accordingly.

Infusing Saffron for Maximum Flavor

Blooming the saffron in warm milk is key to unlocking its full flavor and color. Don’t skip this step!

Preventing Sago from Sticking

Rinsing the cooked sago pearls under cold water is crucial to prevent them from sticking together.

Chilling Time for Enhanced Flavors

Don’t rush the chilling process! The longer the mango sago sits in the fridge, the more the flavors will develop.

Variations

Let’s get creative!

Vegan Mango Sago

Simply substitute the dairy coconut milk with a vegan coconut milk alternative.

Gluten-Free Mango Sago

This recipe is naturally gluten-free! Just double-check that your cardamom powder doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment: Adding a Hint of Chili

My friend loves a little kick! Try adding a tiny pinch of chili powder to the mango puree for a surprising twist.

Festival Adaptations: Mango Sago for Summer Celebrations

This is a perfect dessert for any summer festival or celebration. It’s light, refreshing, and always a hit.

Mango Sago Kheer (Adding a Traditional Indian Touch)

For a more traditional Indian twist, add a tablespoon of rice to the sago while boiling. This transforms it into a Mango Sago Kheer!

Serving Suggestions

Serve chilled in individual bowls or glasses. Garnish with fresh mango chunks or toasted coconut flakes for a beautiful presentation. A sprig of mint also looks lovely.

Storage Instructions

Leftover mango sago can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, so you may need to add a splash of coconut milk or water before serving.

FAQs

Got questions? I’ve got answers!

What is sago and is it gluten-free?

Sago is a starch extracted from the pith of sago palm stems. It’s naturally gluten-free, making it a great option for those with gluten sensitivities.

Can I use fresh mangoes instead of puree? If so, how much?

Yes, absolutely! You’ll need about 3-4 medium ripe mangoes to get 2 cups of puree. Peel and chop the mangoes, then blend them until smooth.

How do I know when the sago pearls are perfectly cooked?

They should be mostly translucent with a tiny white dot in the center. Remember to let them rest off the heat for 15 minutes to finish cooking.

Can this be made ahead of time?

Yes! In fact, it’s even better if made a few hours in advance to allow the flavors to meld.

What is the best way to store leftover mango sago?

Store in an airtight container in the refrigerator for up to 3 days.

Is saffron essential for this recipe? Can I substitute it?

Saffron adds a unique flavor and beautiful color, but it’s not essential. You can omit it if you don’t have any, or substitute it with a tiny drop of yellow food coloring (though the flavor won’t be the same).