Mango Sago

Mango Sago is a beloved Asian dessert known for its refreshing, creamy texture and vibrant tropical flavor. It features soft, chewy sago pearls suspended in a rich coconut milk base and blended with sweet, ripe mangoes. Served chilled, it’s the perfect light and fruity treat to enjoy on a warm day or after a heavy meal.

Why You’ll Love This Recipe

• Made with simple pantry staples
• Naturally sweet and creamy with no baking required
• Perfect for summer or tropical-themed menus
• Easily scalable for parties or gatherings
• Can be made ahead and stored in the fridge
• Kid-friendly and gluten-free

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Small tapioca pearls (sago)
• Ripe mangoes
• Coconut milk
• Sweetened condensed milk
• Vanilla extract (optional)
• Salt
• Cold water

Directions

this recipe

1. Cook the sago: Bring a large pot of water to a boil. Add sago and cook for 12–15 minutes, stirring often. Turn off the heat and let sit, covered, for 10 minutes until translucent. Rinse under cold water and drain.
2. Make mango puree: Blend two-thirds of the diced mango with coconut milk, sweetened condensed milk, vanilla extract (if using), and a pinch of salt until smooth.
3. Combine and chill: In a bowl, mix the cooked sago with the mango coconut puree. Stir to combine and chill in the fridge for at least 2 hours.
4. Serve: Spoon into bowls or glasses and top with the remaining diced mango for texture and garnish.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 40 minutes

Variations

• Add pomelo: For a Hong Kong-style twist, add segments of fresh pomelo or grapefruit
• Mango chunks and puree combo: Layer puree with chunks for a more textured dessert
• Use almond or soy milk: For a dairy-free alternative to sweetened condensed milk
• Spiced version: Add a dash of cardamom or nutmeg to the puree
• Top with ice cream: Add a scoop of vanilla or mango sorbet for a decadent twist

Storage/Reheating

• Refrigeration: Store Mango Sago in an airtight container in the refrigerator for up to 2 days
• Freezing: Not recommended, as the texture of sago and mango may degrade when thawed
• Reheating: Not applicable — best enjoyed chilled

FAQs

What is sago?

Sago is a starch extracted from tropical palm stems, often used in desserts. It cooks into translucent pearls similar to tapioca.

Can I use tapioca pearls instead of sago?

Yes, they are very similar and can be used interchangeably in this recipe.

Do I need to soak the sago before cooking?

No soaking is required; just cook it in boiling water until translucent.

Can I use canned mango?

Fresh mango is best, but canned mango pulp works in a pinch — adjust sweetness accordingly.

Is Mango Sago vegan?

It can be made vegan by using coconut condensed milk or a non-dairy sweetener alternative.

Can I make Mango Sago a day ahead?

Yes, it’s ideal to make it ahead so it has time to chill and thicken.

What kind of mango works best?

Sweet, ripe varieties like Ataulfo or Alphonso are ideal for their flavor and texture.

Why is my sago sticking together?

Be sure to rinse it thoroughly under cold water after cooking to prevent clumping.

Can I serve this warm?

It’s traditionally served chilled, but you can warm it slightly if preferred.

How can I make it more filling?

Add diced jelly cubes, grass jelly, or even chia seeds for more texture and fiber.

Conclusion

Mango Sago is a creamy, fruity, and refreshing dessert that’s as easy to make as it is delightful to eat. Whether you’re looking to cool down on a hot day or impress guests with a tropical treat, this recipe brings a perfect balance of taste and texture to the table. Make a batch, chill it well, and enjoy the burst of mango goodness in every spoonful.

Print