Ingredients
Scale
- 1/2 cup sago pearls
- 2 cups coconut milk
- 1 cup water
- 1/3 cup granulated sugar, or to taste
- 1 ripe mango, peeled and diced
- 1 medium purple sweet potato, steamed and mashed
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Rinse sago and soak in water for 15 minutes.
- In a saucepan, combine coconut milk, water and sugar; bring to a gentle simmer.
- Add sago and cook, stirring frequently, until translucent and thickened, about 12-15 minutes.
- Stir in mashed purple sweet potato and vanilla; adjust sweetness with more sugar if desired.
- Layer mango cubes in serving glasses, spoon sago mixture over, and chill at least 1 hour.
- Garnish with extra mango and a pinch of salt if desired, and serve cold.
Notes
- Make ahead: dessert can be chilled up to 2 days.
- For a dairy-free version, use almond or soy coconut milk.
- Adjust sweetness by reducing sugar or using ripe mango.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Method: Stovetop
- Cuisine: Tropical
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210 Kcal
- Sugar: 20g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
