Mango sago is the perfect summer treat! It’s refreshing, cold and not too sweet, plus it’s super easy to make.
Serves 4
25 mins
Ingredients
- 1 cup tapioca sago, uncooked
- 400ml full-fat premium coconut cream, plus extra to serve
- ¹⁄³ cup sweetened condensed coconut milk
- ½ tsp vanilla bean paste
- 3 ripe mangoes, peeled and cubed, plus extra to serve
- ½ cup unsweetened soy or oat milk
- Zest of 1 lime, to serve
- Toasted coconut, to serve
Method
1
Bring a pot of water to a boil. Place your sago into the water and give it a quick stir, then reduce the heat to a low simmer and cook for 8 minutes, stirring just once about halfway and once again towards the end. Turn the heat off and set aside for 5 minutes with the lid on. Drain and rinse well with cold water until cool. Set aside until ready to use.
2
In a blender, combine the coconut cream, coconut milk, vanilla, flesh
of about one mango and ¹⁄8 teaspoon of salt, and blend until smooth.
3
In a bowl, add the cubed mango, cooked sago, blended mixture and soy or oat milk, and stir until well combined.
4
To serve, scoop your mango sago into serving glasses or bowls. Top each with a drizzle of coconut cream and extra mango cubes. Garnish with the lime zest and coconut – and enjoy!
