Mmmmango Sago: A Tropical Treat to Feed the Whole Crew
Whew, is it hot out there or what? This Philippine summer is no joke! As a mom, I’m always looking for ways to keep my family cool and refreshed during these scorching days. One of my go-to treats is the quintessential Filipino dessert drink, mango sago. Just the thought of that sweet mango chunks mixed with chewy sago pearls, rich coconut milk, and crushed ice is enough to bring an instant chill.
Mango holds a special place in my heart and childhood memories. I can vividly remember my mom serving for “ulam” because we have no budget for anything else and mango is abundant. Then, you can just get this from your neighbor and nobody would think of selling it. Now that it’s so famous worldwide, you can hardly buy it for less than a hundred pesos per kilo. Lol.
My cousins and I would climb the mango trees to get them (lots of trees then). We’d get them unripe and put in the rice can to help it ripen quickly. We’d impatiently wait for them to ripen so we can eat them with rice!
For a special treat, mango sago drinks with milk are also available in the market and in the little sari sari stores for enterprising moms. The cold sweetness was absolute bliss on those sweltering Marinduque afternoons. Even now as an adult, mango sago transports me back to those carefree days of island living.
If you’re looking for the best-tasting mango. the mango variety grown in Guimaras is hands-down the sweetest and most flavorful I’ve ever tasted. I only ever tasted Guimaras Mango in Manila and whenever I am able to get my hands on some exported Guimaras mangoes, I’d waste no time whipping up a big batch of sago for the whole family to enjoy.
I’ve tried making mango sago using the canned puree and it’s still delicious, but there’s just something extra special about using fresh, ripe Philippine mangoes. The vibrant color and aroma are unmatched. If you have access to fresh mangoes, I highly recommend using them. The extra effort is so worth it!
Whether you grew up slurping mango sago or have yet to experience it, this cool and refreshing dessert drink is the perfect way to beat the summer heat. It’s ridiculously easy to make at home and will definitely hit the spot when those hot flashes strike. Give this recipe a try!
Mango Sago Recipe
Ingredients:
- 2 cups fresh mango puree (about 3 large carabao mangoes/ manggang kalabaw)
- 1 cup sago pearls (small tapioca pearls)
- 1 can mango-flavored condensed milk (regular is fine if they’re not available)
- 1 cup evaporated milk
- 1 cup crushed ice
Instructions:
- Make the mango cubes by peeling and pitting the mangoes, then cutting the mangoes in little squares.
- In a saucepan, bring 4 cups of water to a boil. Add the sago pearls and cook for 15-20 minutes, stirring occasionally, until the pearls are translucent and have expanded in size. Drain and rinse with cold water to stop the cooking.
- In a pitcher or large bowl, combine the cooked sago pearls, condensed milk, and evaporated milk. Stir well to combine.
- Add in mango and stir gently so as not to crush them. Set aside in the refrigerator.
- To serve, add in some crushed ice into a glass. Then scoop some of the mango sago mixture into it and stir.
- Enjoy immediately with a long spoon or boba straw while cold!
Notes:
- You can use canned mango puree if fresh mangoes aren’t available, but add less condensed milk since it’s already sweetened.
- For a thicker consistency, blend in 1 all purpose cream before everything together.
- Refrigerate any leftovers and consume within 2-3 days for best texture and flavor.
There you have it – a taste of the Philippines in a glass! This mango sago is sure to provide blessed relief from the unrelenting summer heat. Grab a cold one, put your feet up, and savor the sweet tropical flavors. I’ll definitely be making a lot of mango sago all season long.
Ps. if you’re craving for all things mango you can try other mango drink ideas like this Hongkong mango pomelo sago drink! I figure it will just be the same recipe except you add in maybe half a cup of ripe pomelo. Enjoy!
Another PS! For a more tropical flavor, you can use coconut milk instead of evaporated milk! It’s considered a poor man’s milk on our island (since we have a lot of them and that’s why we use evaporated milk but they’re actually just as delicious!)
