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5 from 1 vote

Mango Sago Cups

Chilled & creamy Mango Sago Cups are the definition of a refreshing summer dessert! Made with just four ingredients, these cups are incredibly quick and easy to put together.
Course: Dessert
Cuisine: Asian, International
Keyword: blondie dessert, mango, mango sago, mango sago cups, mango tapioca cups, sago, summer salads
Yield: 11 cups
Author: The Ovenist

Materials

MANGO TAPIOCA MIXTURE

  • ½ cup tapioca/sago washed and soaked for 2 hours
  • 4 cups water to boil sago
  • 1 large ripe mango cut into chunks
  • 3 tablespoons sweetened condensed milk
  • 2-3 drops vanilla essence
  • 2 tablespoons water

WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 3 tablespoons sweetened condensed milk
  • 2 drops vanilla essence

TOPPING

  • 1 mango cut into tiny chunks

Instructions

PREPARE TAPIOCA

  • Soak the sago for two hours before preparing this dessert to speed up the process. In a medium pot, add 4 cups of water and let it come to a boil. Then, add sago, cover and simmer on low heat. Occasionally, remove the lid and stir.
  • When you see that most of the pearls have turned translucent and only tiny white dot remain in the center of each ball (this can take 12 minutes or more depending on the size and brand of your tapioca pearls.). Then close flame and cover with the lid again. They will continue to cook a bit more and eventually turn completely translucent.
  • After around 5 minutes, when the dots have turned translucent too, immediately drain the sago using a fine mesh sieve. Run cold water over it for four minutes. This helps to wash off excess starch and stop the cooking process of the pearls. Stir very gently. Submerge the sieve with the cooked tapioca into a bowl of water till you are ready to use. This helps to prevent the pearls from drying and sticking to each other.

PREPARE MANGO MIXTURE

  • Peel 1 mango and cut the flesh from pits. Roughly chop the mango flesh into chunks. In a blender, combine the mango chunks, 2 tablespoons of water, 3 tablespoons of condensed milk and 2-3 drops of vanilla essence and blend till smooth.
  • If your mango wasn’t a good orange color, you can add a drop of orange food color. Taste and adjust sweetness if needed.
  • Combine the boiled sago pearls and mango mixture. Keep aside

WHIPPED CREAM

  • In a small bowl, beat 1 cup of heavy whipping cream, 3 tablespoons of condensed milk and 2 drops of vanilla essence till soft peaks forms. Don’t beat any further, you want a creamy consistency and it will set in the fridge. Set aside.

LAYERING

  • To assemble, divide the mango mixture into serving cups, then put the whipped cream mixture. I used around 2 tablespoons of mango mixture and whipped cream in each serving cup.
  • Dice another mango into small chunks and use that as garnish on the top
  • Chill the desserts in the fridge for a couple of hours before serving.

Notes

  • The flavor depends on your mango. Choose a ripe sweet mango that has a good deep color.
  • You can add more condensed milk if you prefer sweeter desserts.
  • I was able to make 11 small serving cups using this recipe. If you use smaller or large cups, this may differ.