Mango Sago Recipe

Introduction

Mango Sago is a refreshing and creamy dessert popular in many Asian cuisines. Combining juicy mangoes, chewy tapioca pearls, and smooth coconut milk, this dish is perfect for warm days or any time you crave a tropical treat.

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 tapioca 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 the sago sit for another 15 minutes or until fully translucent.
3. Step 3: Strain the cooked sago and rinse with cold water. Place the pearls into a bowl of cold water to prevent sticking. Set aside.
4. Step 4: Blend the mango and chilled evaporated milk in a blender until smooth.
5. Step 5: Drain the sago pearls. In a large mixing bowl, combine the sago, cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Add the mango puree and mix until well combined. Taste and adjust sweetness with more condensed milk if preferred.
6. Step 6: Chill the mixture in the refrigerator for 1 hour or serve immediately over ice.
7. Step 7: Serve the Mango Sago in individual cups and enjoy.

Tips & Variations

• Use ripe, sweet mangoes for the best flavor. Ataulfo or Alphonso varieties work especially well.
• For a lighter version, substitute coconut milk with light coconut milk or omit condensed milk.
• Add a splash of lime juice for a fresh, tangy twist.
• If you can’t find coconut or mango jelly, just omit them or add fresh fruit as a substitute.
• Stir the sago occasionally while cooking to prevent clumping.

Storage

Store Mango Sago in an airtight container in the refrigerator for up to 2 days. The texture of the sago may soften over time, so it’s best enjoyed fresh. Reheat slightly or let sit at room temperature for a few minutes before serving cold again. Avoid freezing, as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango instead of fresh mango?

Yes, frozen mango works well. Thaw completely before blending to achieve a smooth texture.

What can I substitute for evaporated milk?

You can replace evaporated milk with regular milk or coconut milk, but the dessert may be less creamy. Using full-fat coconut milk throughout enhances richness.

Mango Sago Recipe

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★★★★★

4.6 from 102 reviews

Mango Sago is a refreshing and creamy Asian dessert featuring chewy tapioca pearls, sweet mangoes, and rich coconut milk. This easy-to-make chilled dessert combines fresh mango puree with sago pearls and a touch of condensed milk, perfect for a tropical treat on warm days.

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

Ingredients

Scale 1x2x3x

Main Ingredients

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

Optional Ingredients

• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)

Instructions

1. Cook the sago: In a medium saucepan, bring water to a boil over medium-high heat. Add the sago pearls and cook gently, stirring occasionally, until the pearls turn mostly transparent but may have tiny white centers, about 15 minutes. Remove from heat, cover, and let stand for another 15 minutes until sago becomes fully translucent.
2. Cool the sago: Drain the sago and rinse thoroughly with cold water. Then, transfer the pearls into a bowl of cold water to prevent sticking. Set aside.
3. Blend the mango: In a blender, combine the peeled and diced mangoes with the chilled evaporated milk. Blend at high speed until smooth and creamy.
4. Combine all ingredients: Drain the tapioca from the cold water. In a large mixing bowl, mix the sago, cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the mango puree and stir until everything is well combined. Adjust sweetness with extra condensed milk if needed.
5. Chill and serve: Refrigerate the dessert for at least 1 hour to chill thoroughly. Alternatively, add ice cubes before serving. Serve in individual cups and enjoy this cool, tropical dessert.

Notes

• If you prefer a firmer sago texture, reduce cooking time slightly and adjust soaking time accordingly.
• Adjust condensed milk according to desired sweetness; you may substitute with honey or sugar syrup if preferred.
• The optional coconut jelly and mango jelly add extra texture and sweetness but can be omitted for a simpler version.
• This dessert is best served cold and consumed within 1-2 days for freshness.

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