Ingredients
Scale
- 3 medium ripe mangoes, about 2 cups puree
- 1 cup sago pearls
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk
- 2 cups water
- 2 teaspoons unflavored gelatin powder
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
- Bring a large pot of water to a rolling boil, using 4 to 5 times the volume of sago pearls.
- Gradually add the sago pearls to the boiling water while stirring continuously.
- Reduce heat to medium and simmer for 12 to 15 minutes, stirring occasionally.
- Cook until the sago pearls become translucent with a small white dot remaining in the center.
- Drain the cooked sago pearls through a fine-mesh strainer.
- Rinse under cool running water to stop the cooking process.
- Spread the cooked sago on a clean kitchen towel to dry slightly.
- Cut the ripe mangoes in half lengthwise, avoiding the large flat pit.
- Scoop the mango flesh into a blender.
- Blend on high speed for 1 to 2 minutes until smooth and uniform.
- Strain the mango puree through a fine-mesh strainer if an ultra-smooth texture is desired.
- Pour 2 cups of water into a medium saucepan and bring to a simmer over medium heat.
- Add sugar and salt, stirring until dissolved.
- Sprinkle gelatin over the mixture and let it bloom for 2 to 3 minutes without stirring.
- Stir the gelatin mixture until completely dissolved with no visible lumps.
- Remove the saucepan from heat and cool for about 5 minutes.
- Pour in the condensed milk and evaporated milk.
- Stir thoroughly until fully incorporated.
- Add vanilla extract and stir evenly through the custard base.
- Divide the cooled custard base evenly between serving glasses or a large serving bowl.
- Distribute the drained sago pearls evenly over the custard layer.
- Top each serving with mango puree.
- Gently stir each serving for a marbled effect or leave the layers distinct.
- Cover with plastic wrap.
- Refrigerate for at least 3 to 4 hours.
- Serve chilled directly from the refrigerator.
Notes
Choose ripe, fragrant mangoes that yield slightly to gentle pressure. Cook the sago pearls until translucent with only a tiny white center, then rinse under cool water to prevent clumping. Chill the pudding for at least 4 hours for the best silky texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino, Southeast Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 42g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg