Mango Sago Recipe | Creamy Filipino Dessert with Tapioca and Fresh Mangoes

Cook the sago pearls in boiling water until translucent, then rinse with cold water.

Drain the sago and nata de coco, then combine in a large bowl.

Cut the mangoes into cubes and add them in. Set the seeds aside.

In a separate cup, combine the half-and-half and condensed milk (more to taste, depending on the sweetness of the mangoes).

Slice off the flesh from the seeds and add it to the mixture. Blend until smooth.

Gently stir the sauce with the sago, nata de coco, and mangoes.

Cover and refrigerate for a few hours before serving.

Equipment Needed

Spice Level:

Dietary