* 1/2 cup sago pearls * 700 ml water * 500 g ripe mango * 1/4 tsp salt * 50 g white sugar * 150 ml fresh milk * 50 ml coconut milk
# INSTRUCTIONS
1. Boil a pot of water. Add sago pearls and cook for 10–15 minutes, stirring gently at first and more frequently towards the end to prevent sticking and burning. The exact cooking time can vary, so make sure to check the package for specific cooking times.1/2 cup sago pearls,700 ml water
2. When the sago pearls are cooked, turn off the heat and close the lid, cooling down the pearls and allowing them to absorb the remaining water.
3. Peel your mango. Slice 400g/14oz of mango into big chunks for mixing. The remaining mango will be used for garnishing.500 g ripe mango
4. In a blender, combine the large mango chunks, coconut milk, fresh milk, white sugar, and salt. Blend until smooth. Taste and add more sugar if needed.1/4 tsp salt,50 g white sugar,150 ml fresh milk,50 ml coconut milk
5. Slice the reserved mango into small cubes for garnishing.
6. To serve your mango coconut sago, pour the mango purée into bowls, add cooked sago pearls on top and garnish with mango cubes. Optionally, add a mint leaf for decoration. Enjoy!
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Recipe: [https://hungryinthailand.com/mango-sago-recipe/](https://hungryinthailand.com/mango-sago-recipe/)
# INGREDIENTS
* 1/2 cup sago pearls
* 700 ml water
* 500 g ripe mango
* 1/4 tsp salt
* 50 g white sugar
* 150 ml fresh milk
* 50 ml coconut milk
# INSTRUCTIONS
1. Boil a pot of water. Add sago pearls and cook for 10–15 minutes, stirring gently at first and more frequently towards the end to prevent sticking and burning. The exact cooking time can vary, so make sure to check the package for specific cooking times.1/2 cup sago pearls,700 ml water
2. When the sago pearls are cooked, turn off the heat and close the lid, cooling down the pearls and allowing them to absorb the remaining water.
3. Peel your mango. Slice 400g/14oz of mango into big chunks for mixing. The remaining mango will be used for garnishing.500 g ripe mango
4. In a blender, combine the large mango chunks, coconut milk, fresh milk, white sugar, and salt. Blend until smooth. Taste and add more sugar if needed.1/4 tsp salt,50 g white sugar,150 ml fresh milk,50 ml coconut milk
5. Slice the reserved mango into small cubes for garnishing.
6. To serve your mango coconut sago, pour the mango purée into bowls, add cooked sago pearls on top and garnish with mango cubes. Optionally, add a mint leaf for decoration. Enjoy!