I didn’t know my love for mango sago could grow even more, but here we are. Mango sago pie is exactly what i sounds like — we take all the best parts of mango sago and encase it in a buttery, crisp cookie crust. I like using Lotus Biscoff cookies but you can use your favourite cookie (I’ve also made this pie with a graham cracker crust and it’s just as delicious). The filling is like mango pudding, the kind I grew up eating at the end of a Chinese dinner with my family. If served with a drizzle on evaporated milk, it could even moonlight as a mango pudding that is the sweet relief at the end of a 10-course Chinese meal. Instead, the pie is topped with whipped cream, sago pearls, and pieces of fresh mango.
I have dreamt of making a mango sago pie since last summer, but didn’t have a chance to actually figure it out because I was so busy making regular mango sago. My biggest concern wasn’t the pie crust or the filling, but the sago component of the pie. Sago-based desserts are usually best enjoyed the day they are made. Sago pearls tend to either dry out or get mushy overnight. Sago cakes usually need to be steamed again on the next day, and sago pearls in a dessert soup will absorb the liquid, expand, and thicken the dessert. I wasn’t too hopeful about having sago pearls on the pie but everything worked out much better than anticipated. The sago was nestled between dollops of whipped cream and mango pie filling, both of which prevented the sago from drying out, even when placed in the fridge overnight.
Mango Sago Pie
Ingredients
Biscoff Crust
- 250 g Biscoff cookies, finely crushed
- 35 g granulated sugar
- 1/2 tsp kosher salt
- 100 g unsalted butter, melted
Mango Filling
- 90 ml cold water
- 50 g granulated sugar
- 1 tbsp + 1/8 tsp powdered gelatin
- 445 ml Alphonso mango purée
- 60 g cream cheese
- 60 ml full-fat coconut milk
- 1/4 tsp kosher salt
Toppings
- 1 mango, peeled, cut into 1/2-inch cubes
- 120 ml heavy whipping cream
- 1/4 cup sago pearls
Instructions
Biscoff Crust
- In a medium bowl, stir to combine biscoff crumbs, sugar, and salt. Add melted butter and stir with a spoon until evenly combined
- Pour the mixture in to a 9-inch round pie pan. Using the back of the spoon, evenly spread the crumb mixture across the pan and compact the crumbs across the bottom and up the sides of the pan to form the crust. Transfer the pan to the freezer as oven preheats.
- Preheat oven to 350F and bake the chilled crust until firm, about 10 – 12 minutes. Remove from oven and transfer to wire rack to cool.
Mango Filling
- Place cold water in a large bowl or measuring cup. Add sugar and stir. Sprinkle gelatin over the water. Stir with a spoon and allow the gelatin to bloom as you prepare the mango purée.
- In a small pot over medium heat, heat up mango purée. Do not allow the mango purée to come to a boil. Pour warm mango purée over gelatin mixture and whisk until combined.
- In the bowl of a standing mixer fitted with a paddle attachment, beat cream cheese on medium speed until smooth. Add coconut milk and beat on high speed until very smooth. Add the mango mixture along with the kosher salt and mix until completely smooth. If mixture still has lumps, use an immersion blender to blend until smooth.
- Pour filling into cooled crust. Use a spatula or spoon to smooth out the filling. refrigerate for at least 6 hours or overnight until firm and chilled.
Assembly
- Cook sago pearls according to package instructions. Drain pearls and run the pearls under cold water until they are no longer hot.
- In the bowl of a stand mixer fitted with a whisk attachment, whip heavy whipping cream until stiff peaks form. Transfer whipped cream into a piping bag fitted with tip of choice.
- Pipe whipped cream across the top of the set mango filling. Top with sago pearls and fresh mango.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Mira says
Can’t wait to try your recipes!!! My dad used to make sago drinks and my mom baked desserts using Mochiko flour.