strawberry mango sago
This creamy strawberry mango sago combines juicy fresh fruit, chewy tapioca pearls, coconut milk, and condensed milk for an easy chilled dessert. It only takes a few minutes to assemble, then rests in the refrigerator until cold and ready to serve.
What is the history of sago dessert soup?
Sago dessert soup has roots in Southeast Asia where starch harvested from sago palms has been an important food for centuries. Sweet preparations eventually spread throughout the region and became part of Cantonese tong sui; a broad category of dessert soups commonly made with ingredients such as coconut milk, fruit, taro, and sago pearls. The popular mango version is much newer which is generally credited to Hong Kongs Lei Garden restaurant. Today many recipes (including this version) use tapioca pearls in place of true palm sago because they are widely available.
Tapioca vs. Sago
Although the names are often used interchangeably tapioca and sago come from different plants. True sago is made from starch extracted from the trunk of the sago palm while tapioca comes from cassava root. Both are formed into small white pearls that turn translucent and chewy when cooked, so tapioca pearls are commonly sold as “sago” and can be used the same way in dessert soups.
How to make strawberry mango sago?
Cook the tapioca or sago pearls according to the package instructions, then drain and cool to room temperature. In a large bowl combine the cooled pearls, diced mangoes, strawberries, coconut milk, evaporated milk, and 8 oz sweetened condensed milk. Stir until evenly combined, adding more condensed milk to taste. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Stir well and serve cold.