Coconut, Sago & Mango Dessert – Fruity summer dessert

It’s turning to summer very quickly here in South Africa. It’s time for refreshing fruit and a lot of new fruity dessert recipes to try. Our Chinese-inspired Coconut, Sago & Mango Dessert is fruity, sweet and refreshing. It tastes as fancy as it looks.

Sago pearls are similar in appearance to the pearled starches of other origin, e.g. cassava starch (Tapioca) and potato starch, and they may be used interchangeably in some dishes. It makes for a great texture on the palate. It is not mango season here in South Africa yet, but using the tinned version is just as delicious. If you want things a little sweeter, you can add some honey or other sweeteners, but this recipe is light and very refreshing. If you want some crunch with your Coconut, Sago & Mango Dessert, some finely chopped nuts sprinkled over the top will work just great.

You surely eat with your eyes first and this sweet treat looks great in glassware. Your family and friends will love this Coconut, Sago & Mango Dessert.

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Coconut, Sago & Mango Dessert

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Recipe by Irene Muller Course: DessertCuisine: ChineseDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Setting Time

2

hours

Total time

25

minutes

Ingredients

• 1 cup sego pearls

• cup water

• 1 tin Mango in a light syrup, drained and juice set aside.  Half of the mango slices chopped

• 400 ml coconut cream

• 400 ml coconut milk

• ½ tsp vanilla essence

• Caster Sugar, but you can substitute with Sweetener, just taste as you go along adding sweetener.

Method

• Soak the sago (pearls) in enough water for 30 minutes. Drain and rinse.
• Place a saucepan on moderate heat, add the water, juice of the mango, coconut cream, coconut milk and the sago.  Cook and stir for 5 minutes or until the mixture has come to the boil.
• Reduce heat to very low; simmer, stirring occasionally, for 10 minutes or until sago is tender.
• Stir in sugar.  Continue to stir until pudding is bubbling, remove from stove and let it cool slightly.
• Add the chopped mangoes, mix carefully.
• Spoon sago mixture into 6 x 1-cup heatproof glass serving cups or bowls. Place on a baking tray. Cover with glad wrap, chill in the fridge for at least 2 hours.

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Looking for more fruity summer dessert treats? We have excellent suggestions for you to try, just check out our recipes.