Mango Sago Recipe

Introduction

Mango Sago is a refreshing Asian dessert featuring chewy tapioca pearls combined with sweet mangoes and creamy coconut milk. It’s perfect for a warm day or whenever you crave a light, fruity treat. Easy to make and delightful to taste, this dessert never fails to impress.

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 until they turn transparent, about 15 minutes, stirring occasionally. It’s okay if the pearls still have tiny white centers.
2. Step 2: Remove from heat, cover, and let sit for another 15 minutes until the sago becomes fully translucent.
3. Step 3: Strain the cooked sago and rinse under cold water. Place the sago in a bowl of cold water to prevent sticking. Set aside.
4. Step 4: Blend 2-3 diced mangos with the chilled evaporated milk until smooth.
5. Step 5: Drain the tapioca pearls. In a large bowl, combine sago, cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk.
6. Step 6: Add the blended mango mixture and stir everything together. Taste and add more condensed milk if desired. Chill in the refrigerator for 1 hour or serve over ice to cool immediately.
7. Step 7: Serve in individual cups and enjoy your refreshing mango sago dessert.

Tips & Variations

• For a vegan version, substitute evaporated milk and condensed milk with coconut cream and coconut sugar syrup.
• Use fresh, ripe mangoes for the best flavor but frozen mango chunks also work well when blended.
• Add a squeeze of lime juice to brighten the flavors if desired.
• Adjust the sweetness by varying the condensed milk according to your taste.
• Skip the jelly cubes if unavailable; the dessert is still delicious without them.

Storage

Store mango sago in an airtight container in the refrigerator for up to 2 days. The sago pearls will continue to absorb liquid and can become soggy over time, so it’s best enjoyed fresh. Reheat gently or serve chilled—adding a splash of coconut milk can help revive texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is sago and can I substitute it?

Sago are small, chewy tapioca pearls made from starch extracted from palm stems. You can substitute with small tapioca pearls, which are more commonly available and yield a similar texture.

Can I make mango sago ahead of time?

Yes, you can prepare mango sago a few hours in advance and chill it in the refrigerator. However, for best texture, consume within 1–2 days as the tapioca pearls may soften further.

Mango Sago Recipe

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★★★★★

4.9 from 120 reviews

A refreshing and creamy Mango Sago dessert featuring soft tapioca pearls, ripe mangoes, and a luscious blend of coconut and evaporated milks, sweetened to taste with condensed milk. Perfectly chilled, it offers a delightful tropical treat with optional coconut and mango jelly for extra texture.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

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

Additional Ingredients (Optional)

• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 1 mango (cubed) for garnish

Instructions

1. Cook the sago: In a medium saucepan, bring water to a boil over medium-high heat. Add the sago tapioca pearls and cook until the pearls turn transparent, about 15 minutes, stirring occasionally to prevent sticking. It’s acceptable if the pearls still have tiny white centers at this point. Remove from heat, cover, and allow to sit for another 15 minutes until the sago becomes fully translucent.
2. Cool the sago: Strain the cooked tapioca pearls and rinse them thoroughly with cold water to stop the cooking process. Transfer the sago into a bowl of cold water to prevent clumping. Set aside.
3. Blend the mangos: Place the peeled and diced mango and chilled evaporated milk into a blender. Blend at high speed until you get a smooth and creamy mango mixture.
4. Combine ingredients: Drain the sago pearls from the cold water. In a large mixing bowl, combine the sago, chopped mango pieces, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the blended mango mixture and gently mix everything together until well combined. Taste the dessert and adjust sweetness by adding more condensed milk if desired, then blend again briefly to incorporate. Chill the mixture in the refrigerator for at least 1 hour, or add ice cubes to chill immediately.
5. Serve: Spoon the chilled Mango Sago into individual-sized cups or bowls. Garnish with cubed mango pieces if desired, and serve immediately for a refreshing tropical treat.

Notes

• Make sure to rinse the cooked sago under cold water to prevent clumping.
• If you prefer a less sweet dessert, reduce the amount of condensed milk.
• Full-fat coconut milk gives a richer flavor, but you can substitute with light coconut milk for a lower-fat option.
• The optional jellies add extra texture but can be omitted if unavailable.
• For best results, chill the dessert well before serving to enhance the flavors.
• Sago cooking times may vary slightly depending on the brand; pearls should be translucent with a slight chew.

Keywords: Mango Sago, Mango Dessert, Tapioca Pearls, Coconut Milk Dessert, Tropical Dessert, Summer Treat