Mango Sago Recipe

Introduction

Mango Sago is a refreshing and creamy dessert featuring soft tapioca pearls and ripe mangoes. This sweet treat combines tropical flavors with a silky coconut milk base, perfect for warm days or any time you want a delicious, fruity indulgence.

Ingredients

• 3/4 cup sago (small tapioca pearls)
• 1 mango (cubed)
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 2-3 large mangos (~2 lbs, peeled and diced)
• 1/2 cup evaporated milk (chilled)
• 3 tablespoons condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)

Instructions

1. Step 1: Cook the sago. In a medium saucepan, bring water to a boil over medium-high heat. Add the sago pearls and cook for about 15 minutes, stirring occasionally, until the pearls turn mostly transparent but may still have tiny white centers. Remove from heat, cover, and let sit for 15 minutes to become fully translucent.
2. Step 2: Cool the sago. Strain the cooked sago and rinse with cold water. Place the pearls in a bowl of cold water to prevent sticking and set aside.
3. Step 3: Blend the mango. In a blender, combine the peeled mango pieces and chilled evaporated milk. Blend at high speed until smooth.
4. Step 4: Combine ingredients. Drain the cooled tapioca pearls. In a large bowl, mix the sago, cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Add the mango blend and stir until well combined. Taste and add more condensed milk if desired. Chill in the refrigerator for at least 1 hour, or serve immediately with ice for a cooler dessert.
5. Step 5: Serve the mango sago in individual cups and enjoy the tropical flavors.

Tips & Variations

• Use fully ripe mangoes for the sweetest flavor and smoothest texture.
• Adjust the amount of condensed milk to suit your preferred sweetness level.
• Add a splash of lime juice for a bright, tangy contrast to the creamy dessert.
• For a vegan version, replace evaporated milk with coconut cream and use plant-based condensed milk alternatives.
• If coconut or mango jelly is unavailable, substitute with fresh fruit pieces or omit altogether.

Storage

Store mango sago in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, as the tapioca pearls may settle. This dessert is best served chilled; if needed, add a few ice cubes to refresh before serving. Avoid freezing, as the texture of the tapioca and milk may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of mango?

Yes! You can substitute mango with fruits like pineapple, peach, or papaya for a different tropical twist, although the flavor will vary from the classic mango sago.

How do I know when the sago is fully cooked?

The sago pearls are cooked when they become mostly transparent and chewy, with no hard white centers. After cooking, letting them sit covered helps them finish cooking and soften evenly.

Mango Sago Recipe

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★★★★★

4.5 from 78 reviews

This refreshing Mango Sago dessert is a classic Asian sweet treat featuring tender tapioca pearls soaked in a creamy, mango-infused coconut milk blend. With a combination of fresh mango puree, evaporated milk, and optional jellies, this chilled dessert is perfect for cooling down on warm days or impressing guests with its luscious tropical flavors.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes (including resting time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sago and Tapioca Pearls

• 3/4 cup sago (small tapioca pearls)

Fruits and Jellies

• 1 mango (cubed)
• 2–3 large mangos (~2 lbs, peeled and diced)
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)

Milk and Sweeteners

• 1/2 cup evaporated milk (chilled)
• 3 tablespoon condensed milk (adjust to taste)
• 1 cup coconut milk (full-fat)

Instructions

1. Cook the sago: In a medium saucepan, bring water to a boil over medium-high heat. Add the sago pearls and cook, stirring occasionally, for about 15 minutes until the pearls turn mostly transparent but may still have tiny white centers in the middle.
2. Let sago sit: Remove the pot from heat, cover it, and allow the sago to sit for another 15 minutes until they become fully translucent.
3. Cool and rinse sago: Strain the cooked tapioca pearls and rinse them thoroughly with cold water. Place the sago in a bowl of cold water to prevent sticking, then set aside.
4. Prepare mango puree: In a blender, combine the diced mangos and chilled evaporated milk. Blend at high speed until the mixture is smooth and creamy.
5. Combine ingredients: Drain the sago from the cold water. In a large mixing bowl, add the sago, cubed mango, coconut jelly, mango jelly, condensed milk, coconut milk, and the mango puree. Mix everything together until well combined. Taste and adjust sweetness with more condensed milk if needed.
6. Chill before serving: Refrigerate the mixture for at least 1 hour, or serve immediately over ice to enjoy a cold dessert.
7. Serve: Portion into individual cups or bowls and enjoy this delicious tropical dessert chilled.

Notes

• Sago pearls vary in cooking time depending on size; small pearls take around 15-20 minutes.
• Use chilled evaporated milk to keep the dessert cool and refreshing.
• Optional coconut and mango jellies add texture and extra fruity flavor but can be omitted.
• Adjust condensed milk sweetness according to your preference.
• For best texture, consume the dessert within 24 hours once prepared.
• Stir gently before serving if the mixture thickens upon chilling.

Keywords: Mango Sago, Asian dessert, tapioca pearls, mango dessert, tropical dessert, coconut milk dessert