Mango Sticky Rice Sago
If mango sticky rice and mango sago had a baby: she would be this creamy, chewy and dreamy mango sticky rice sago 🥥🌼🍚🥭
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This dessert has it all: juicy chunks of mango, soft sticky rice, chewy sago pearls and bouncy coconut milk jelly. The mango purée and condensed milk make it rich and creamy while the chilled coconut milk keeps it light and refreshing. And once you add the mango ice cream, salted coconut drizzle and toasted moong dal on top: it becomes this sweet, salty, cold and chewy fusion that brings together the best of mango sago and sticky rice in one perfect dessert.
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What you need to make this creamy dreamy Mango Sticky Rice Sago
- Mango: Sweet, juicy and tropical, mango is the heart of this dessert. We’re using both chopped mango for texture and mango purée for that creamy base.
- Sticky Rice: This adds that classic chew we love from mango sticky rice. It soaks up all of the coconut-mango goodness and makes every bite super satisfying.
- Cooked Sago Pearls: Soft, chewy and just the best texture. The sago holds onto all the creamy flavours and makes this dessert extra fun.
- Coconut Milk Jelly: Bouncy little cubes made with coconut milk and agar agar (not coconut water) so they’re extra creamy and full of flavour. These add a fun texture and deepen the coconut profile in every bite.
- Coconut Milk & Condensed Milk: This is the creamy, lightly sweet base that brings everything together. You can adjust the condensed milk depending on how sweet you want it.
- Mango Ice Cream, Salted Coconut Drizzle & Toasted Moong Dal: These toppings take the dish to another level. The mango ice cream melts into the sago, the salted coconut drizzle cuts the sweetness perfectly and the toasted moong dal adds the best crunchy contrast.
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Mango Sticky Rice Sago
If mango sticky rice and mango sago had a baby: she would be this creamy, chewy and dreamy mango sticky rice sago 🥥🌼🍚🥭
servings
3-4
prep time
4 hr
cook time
30 min
Ingredients
Coconut Milk Jelly
- 1 cup coconut milk
- 1 tbsp sweetener, I used white sugar
- 1/2 tsp agar agar
Dessert
- 1 mango, chopped
- 1/2 mango, blended into a puree
- 1 cup sago (sabudana), cooked
- 1/2 cup sticky rice, cooked
- 1/2 cup coconut milk jelly, cubed
- 1 cup coconut milk
- 1/4 cup condensed milk, adjust to taste
Salted Coconut Drizzle
- 1/3 cup coconut milk
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 tsp cornstarch
Garnish
- toasted moong dal
- mango ice cream
Instructions:
-
We start by making our coconut milk jelly.
1. In a saucepan, heat the coconut milk over medium heat.
2. Add the agar agar powder and sugar, stirring continuously until fully dissolved.
3. Bring this to a simmer, turn off the heat and then pour into a container.
4. Let it cool at room temperature and then refrigerate covered for a few hours until fully set.
5. Once firm, cut into small cubes. -
Next is our ❤︎ sticky rice.
1.Wash and soak sticky rice (also called glutinous rice) for 4–6 hours or overnight
2. Use a 1:1½ ratio of soaked sticky rice to water. You can either:
• Pressure cook it for 1 whistle and let the pressure release naturally.
• Bring the rice and water to a boil in a pot, then reduce the heat to low, cover and cook for 10 minutes. Turn off the heat and let it sit covered for another 5–10 minutes to steam.
3. Once the rice is perfectly cooked, gently fluff it and it is ready to use! -
Our ★ ingredient: sago (also known as sabudana) is very easy to prepare in just a few steps.
1. Boil some water and add sago pearls to it. You can also soak the pearls beforehand for a few hours and that will cut your cooking time to half.
2. Boil for 15-20 minutes till it turns translucent, stirring every few minutes.
3. Drain and rinse with cold water and its ready! - For the mangoes: Peel and chop ripe a ripe mango into small cubes. Blend some of that juicy mango pulp into a smooth, thick purée.
- To a large bowl, add: cooked sticky rice, sago pearls, mango cubes, mango purée, coconut milk jelly, coconut milk and condensed milk. Mix everything well and chill in the refrigerator for 3–4 hours. Or you can enjoy this instantly by mixing in some ice.
- To make the salted coconut drizzle which really ties this whole dessert, whisk coconut milk, salt, sugar and a little cornstarch in a microwave safe bowl. Microwave for 30 seconds, take it out, mix again and microwave for another 30 seconds. It’ll thicken into a glossy sauce.
- Serve in cute glasses and top with a salted coconut drizzle, mango ice cream and toasted moong dal for texture and crunch.
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