Coconut Sago with Mango and Lime Recipe

Introduction

Coconut sago with mango and lime is a refreshing, creamy dessert perfect for warm days. The chewy sago pearls soak up rich coconut cream and are beautifully balanced by sweet mango and zesty lime. It’s simple to make and wonderfully satisfying.

Ingredients

• 150 g dried white sago pearls
• 400 ml coconut cream
• ¼ tsp flaked salt
• 2 tsp caster sugar
• 1 firm but ripe mango, cubed
• 1 finger lime, or 1 lime to garnish

Instructions

1. Step 1: Bring 12 cups (3 litres) of water to a boil in a saucepan. Add the sago pearls and simmer over low-medium heat for 20-30 minutes, stirring occasionally, until the pearls are soft and slightly opaque in the center.
2. Step 2: Drain the sago through a fine-mesh sieve and rinse with cold water to stop further cooking and prevent the pearls from becoming mushy.
3. Step 3: In a bowl, mix together the coconut cream, flaked salt, and caster sugar until the sugar dissolves.
4. Step 4: Stir the drained sago into the coconut mixture. Chill in the refrigerator for about an hour or until thickened.
5. Step 5: Spoon the chilled sago into serving bowls. Top with the cubed mango and garnish by squeezing finger lime caviar over the top or zesting lime directly onto the dessert.

Tips & Variations

• Use ripe but firm mangoes for the best texture and sweetness. Alternatively, try fresh pineapple or passionfruit for a tropical twist.
• Adjust the sugar to taste, especially if your mango is very sweet.
• If you don’t have a finger lime, regular lime zest and a squeeze of lime juice work just as well to brighten the flavors.

Storage

Store leftover coconut sago covered in the refrigerator for up to 2 days. Stir well before serving as the texture may thicken over time. It’s best enjoyed chilled and fresh, so try to avoid freezing as it can affect the texture of the coconut cream and sago.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is sago and can I substitute it?

Sago pearls are small starch balls extracted from the pith of tropical palm stems, often used in puddings. You can substitute similar-sized tapioca pearls if sago is unavailable, though the texture may vary slightly.

How do I know when the sago is cooked?

The sago pearls should become translucent with a tiny opaque dot in the center, indicating they are cooked but still have a slight chew. Overcooked sago becomes mushy and gluey, so keep an eye during cooking and rinse immediately after draining.

Coconut Sago with Mango and Lime Recipe

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★★★★★

4.8 from 123 reviews

• Author: Harry
• Total Time: 1 hour 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and refreshing dessert featuring soft, pearl-like sago cooked in rich coconut cream, sweetened gently with caster sugar, and adorned with fresh ripe mango cubes and zesty finger lime or lime zest for a tropical twist.

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Ingredients

Scale 1x2x3x

Sago Preparation

• 150 g dried white sago pearls
• 12 cups (3 litres) water

Coconut Mixture

• 400 ml coconut cream
• ¼ tsp flaked salt
• 2 tsp caster sugar

Topping

• 1 firm but ripe mango, cubed
• 1 finger lime, or 1 lime (for garnish)

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Instructions

1. Cook the sago pearls: Bring 12 cups (3 litres) of water to a boil in a large saucepan. Add the dried sago pearls and reduce heat to low-medium. Simmer for 20 to 30 minutes, stirring occasionally, until the pearls are soft and just slightly opaque in the center.
2. Drain and rinse the sago: Once cooked, drain the sago through a fine-mesh sieve. Rinse thoroughly with cold water to halt the cooking process and prevent the sago from becoming overcooked and sticky.
3. Prepare coconut mixture: In a mixing bowl, combine the coconut cream, flaked salt, and caster sugar. Stir well until the sugar dissolves completely.
4. Combine sago and coconut cream: Add the cooled and rinsed sago pearls into the coconut cream mixture. Stir gently to coat all the pearls evenly. Chill the mixture for about an hour until it thickens slightly.
5. Assemble and garnish: Spoon the chilled coconut sago mixture into serving bowls. Top each serving with cubed ripe mango. For garnish, split a finger lime in half and squeeze the citrus pearls over the dessert or zest a regular lime directly on top to add a fresh, tangy finish.

Notes

• Be sure to stir the sago occasionally during cooking to prevent sticking and uneven cooking.
• Rinsing with cold water is crucial to stop cooking and keep sago pearls from clumping together.
• Use ripe but firm mango for the best texture contrast with creamy sago.
• If finger limes are unavailable, fresh lime zest will work well as a garnish.
• Chilling the dessert allows it to thicken and develop flavor before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Tropical/Asian Fusion

Keywords: coconut sago, mango dessert, tropical dessert, sago pearls, coconut cream dessert, finger lime, lime zest, easy dessert, creamy sago pudding