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Mango Sago Recipe (with Video)

Mushroom-free, Not pescatarian, Sesame-free

Discover our Mango Sago Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 3 champagne mangoes
- 3 Tbs small tapioca pearls
- 0.25 cup sweetened condensed milk
- 1 cup evaporated milk
- 0.75 cup unsweetened coconut milk
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1. Bring a pot of at least 6 cups of water to boil. Add uncooked tapioca pearls and simmer until the pearls are almost fully translucent, or about 15 min. They should still have a tiny white dot in the middle.
2. While it’s boiling, slice mangoes into cubes.
3. After 15 min, strain the tapioca pearls and rinse in cold water. Let sit in a bowl of water (this prevents them from hardening).
4. Put 2/3 of the mango cubes into a blender, and blend with sweetened condensed milk and evaporated milk. If you like it sweeter, add more condensed milk. If you want it thinner, add more evaporated milk. This emulsion should be a little on the sweeter side so that when we mix it with coconut milk, the flavors balance out.
5. Drain tapioca pearls and mix with coconut milk.
6. Optional: Layer into glass cup or jar by adding in blended mango first, then topping with tapioca + coconut milk mixture. Or, just mix everything together.
7. Top with remaining mango cubes, mix, and enjoy!

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