Total Time
30mins
Prep 10 mins
Cook 20 mins

Posted on request for a dessert similar to Hui Lau Shan (mango dessert popular in Hong Kong). The yield and prep/cook time is an estimation.

Ingredients Nutrition

Directions

  1. Bring water to a boil, add sago and simmer for 15 minutes.
  2. Stir in sugar, mango nectar, evaporated milk and coconut cream.
  3. Simmer for another 10 minutes, stirring once in a while to prevent sago and milk from burning.
  4. Simmer until liquid has almost evaporated.
  5. While still hot, stir in mangoes and scoop about 1/2 cup of the mixture into serving glasses/bowls and let cool.
  6. If you like you can puree the mixture slightly with a blender or stick-blender before scooping into individual bowls.
  7. Chill for several hours before serving, and serve with extra chopped mango if desired.
Most Helpful

4 5

This was delicious, and got great reviews from my friends from Trinidad, who said it reminded them of home ... a great compliment! I used tapioca because sago isn't available in my local market, but it worked nicely. The sago needed a bit more mango flavoring, which leaves me wondering if I could substitute some of the boiling water with additional mango juice. And a RIPE mango is a requirement to get full flavor. Mine was a bit under ripe, which may have impacted my overall impression as well. I will definitely make this again in the future!

5 5

5 5

This was the highlight of my Thai dinner party! I'd never cooked this before and many guests had never eaten it... but everyone loved it! I actually put them in nice cocktail glasses with fanned mango at the bottom, and served some warmed sweetened coconut milk with it to drizzle over the top. Mmmmm yum! I had to promise to send the link to the recipe ;)