Mango Compote With Creamy Coconut Sago Pearls | Mango Sago

Mango Compote with creamy coconut and sago pearls is a light, refreshing fruit-based dessert. Sweet and delectable, coconut mango sago is the ultimate summer treat. This luscious, irresistible summer classic features creamy coconut milk and tiny sago pearls over fresh mango compote. Enjoy this tropical-flavoured, smooth and delicious, fruity summer dessert.

Compote is a type of dessert made from fruit that has been cooked in a sugar syrup, often flavoured with spices or other complementary ingredients such as citrus zest or vanilla. The fruit can be whole, sliced, or diced.

Mango compote can be served as a topping for pancakes, waffles, or French toast; spooned over yogurt or ice cream; paired with pound cake or shortcake; as a filling for crepes or pastries; mixed into oatmeal or cereal for breakfast; or enjoyed on its own as a simple and refreshing dessert.

Mango Compote Recipe:

Creamy Mango Compote with coconut and sago is an Asian-inspired chilled treat. Mango Coconut Sago with fresh fruit topping has mango chunks simmered in a syrup of sugar and lime. This popular Asian dessert full of tropical flavours is the perfect palate refresher.

To make Mango Compote with Sago and Coconut Cream, firstly wash and peel the ripe mango. Cut the mango into cubes. These mango cubes make a lovely garnish and add a wonderfully fresh contrast to the mango compote. Set a few pieces aside to top the final dessert.
Now place the diced mangoes in a pan. Add sugar and lemon juice. Stir the mango, sugar, and lime juice well.

Place the pan with the mango mixture over medium heat and boil, stirring frequently.
Then, reduce the heat to low and allow the mango mixture to simmer for 5 – 10 minutes, until the mangoes are soft and the syrup has thickened slightly.

Remove the pan from the heat and allow the mango compote to cool completely. Cooling it allows the flavours to meld together.

Next, boil about 3-4 cups of water in a pan. Add the sago pearls and cook for about 15 minutes on medium-low, stirring constantly to prevent sticking.

After 15 minutes, or once the sago pearls turn translucent, turn off the heat, and let it sit for about three minutes.

Then drain the sago pearls and run them under cold water. Set aside.

Now in a pan, combine milk, coconut milk, remaining sugar and cream. Set the pan over medium heat and bring the mixture to a boil.

Reduce the heat to a simmer, stir occasionally, and let everything cook until the sugar has dissolved and cream slightly thickened, about 12 minutes.

Now combine the drained sago pearls. Mix well and remove from heat.

Let it cool to room temperature.

Now spoon the mango compote into glasses.

Then top with coconut cream sago mixture.

Place in the refrigerator.

When ready to serve, remove from refrigerator and decorate with diced mango.

Serve Creamy Mango Compote with Coconut Sago chilled.

If you are looking for more refreshing mango desserts, then do try out Thai Mango Salad

Coconut Mango Sago Recipe details below:

Creamy Mango Sago Coconut Delight

Creamy, rich mango coconut sago topped with fresh and juicy mangos chunks, is an insanely delicious dessert and a must-try.

Course Dessert, Sweet

Cuisine Asian

Prep Time 10

Cook Time 45

Total Time 55

Servings 4

Calories 479kcal

Author Shil

Ingredients

1/3 cup sago
200 ml coconut milk
¼ cup milk
3 tbsp. heavy cream
1/3 cup sugar
1 mango
Juice of one lemon

Instructions

To make Creamy Coconut Mango Sago, firstly wash and peel the mango. Dice the peeled mango. Keep a few mango pieces aside for decoration.
Combine the mango cubes, sugar and lemon juice in a pan. Place the pan over medium heat and boil, while stirring frequently.
Then, lower the heat and simmer the mango mixture for about 5 - 10 minutes, until it becomes a compote.
Remove from heat and allow to cool completely.
Next, boil 3-4 cups of water in a pan. Then drop in the sago pearls into the boiling water. Cook for about 15 minutes on low-medium heat, stirring constantly.
Then turn off the heat, cover with a lid and allow the sago to sit for about 3 minutes.
Drain the sago pearls and rinse them under cold water. Keep aside.
Take milk, coconut milk, the remaining sugar and cream in a pan and bring to a boil over medium heat.
Then lower the heat and simmer the mixture till it starts to thicken. Add the drained sago pearls and mix well.
Remove from heat and let it cool.
Now place the mango compote in a glass. Pour the coconut cream sago mixture on top.
Refrigerate the mango dessert until serving time.
Serve Mango compote with Sago Coconut Cream topped with diced mango