Sago at Mangga / Sago and Mangoes

Sago is apparently NOT tapioca. Sago is apparently NOT tapioca. That is not a typo, I did that on purpose. I am just so used to seeing sago translated as tapioca in menus, recipe books, etc. that I assumed it must be tapioca. My research suggests it most definitely is NOT. Tapioca is made from cassava root. Sago is made from the pith of a Sago or related palm. Since we were up to our eyeballs in cooked sago as a result of the previous entry, I was searching for other ways to use these balls and tried this delicious mango and sago concoction that is attributed to Glenda Barretto, who calls it “Mango and Tapioca Pearls…” Hmmm…

You will need: 3-4 ripe mangoes, 4-5 cups prepared sago mini ball size, 1 cup brown sugar, ¼ cup water, 5 pandan leaves, 1 cup coconut cream (fresh or canned), ½ cup granulated sugar and ¼ teaspoon cinnamon. First put brown sugar and water in a small saucepan and place over high heat until it boils. Add 3 pandan leaves and cook, over medium flame, stirring constantly for about 5-7 minutes, taking care to keep the boil under control. Do not overcook or you will have a bitter mess. Remove pandan leaves and cool this mixture. When cool, add the sago to this, stir gently and put the whole pan in the fridge to cool somemore. Meanwhile, make the cream sauce by taking another saucepan, place the coconut cream, white sugar and cinnamon and place over high heat until boiling. Add remaining pandan leaves and lower heat to medium and cook until cream is thickened, say 7-8 minutes (it will thicken more when it cools). Also cool this mixture and place in the refrigerator.

To serve, assemble several individual cups with some sago mixture and chopped mangoes, then top with the cinnamon flavored cream just before serving. This tastes best when it is super cold. The flavor of cinnamon gives this recipe a nice touch, as does the background note of pandan. Of course it’s wickedly high in sugar but it is a dessert, right? It is perfect after a spicy lunch that includes dishes like the Spicy eggplant dish I did the other day. If you have better information re sago/tapioca claim please leave a comment.