Mango Sago Dessert Recipe

Introduction

Mango Sago is a refreshing and creamy dessert that beautifully combines the tropical sweetness of mangoes with chewy sago pearls and rich coconut milk. Perfect for warm days, this treat is both simple to make and delightfully satisfying.

Ingredients

• 3/4 cup sago (small tapioca pearls)
• 1 mango, cubed
• 1 cup coconut jelly (optional)
• 1 cup mango jelly (optional)
• 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)

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 mostly transparent, about 15 minutes, stirring occasionally. It’s fine if tiny white centers remain. Remove from heat, cover, and let sit for 15 minutes until fully translucent.
2. Step 2: Cool the sago. Strain the cooked pearls and rinse under cold water. Place them in a bowl of cold water to prevent sticking, then set aside.
3. Step 3: Blend the mango mixture. Combine the diced mango and chilled evaporated milk in a blender. Blend at high speed until smooth.
4. Step 4: Combine all ingredients. Drain the sago pearls and transfer to a large mixing bowl. Add the cubed mango, coconut jelly, mango jelly, condensed milk, coconut milk, and the mango puree. Mix well to combine. Taste and add more condensed milk if desired. Chill the mixture in the refrigerator for at least 1 hour or serve over ice to chill quickly.
5. Step 5: Serve. Spoon the mango sago into individual cups and enjoy chilled.

Tips & Variations

• Use ripe, fragrant mangoes for the best natural sweetness and flavor.
• If coconut jelly or mango jelly are unavailable, omit them or replace with fruit chunks or nata de coco.
• Adjust condensed milk according to your preferred sweetness level.
• For a vegan version, substitute evaporated milk with coconut cream and use vegan condensed milk alternatives.

Storage

Store the mango sago in an airtight container in the refrigerator for up to 2 days. The sago pearls may thicken over time; stir gently before serving. Best enjoyed chilled and fresh. Avoid freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tapioca pearls instead of sago?

Regular tapioca pearls are larger and take longer to cook, which can alter the texture. It’s best to use small sago pearls for this recipe for an authentic chewy consistency.

How do I prevent the sago from sticking together?

Rinse the cooked sago pearls under cold water and soak them in a bowl of cold water until ready to use. This stops cooking and keeps them from clumping.

Mango Sago Dessert Recipe

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★★★★★

4.6 from 50 reviews

This refreshing Mango Sago dessert is a tropical treat featuring chewy tapioca pearls, creamy coconut milk, and sweet mango puree. Perfectly chilled and bursting with fresh mango flavor, it’s a classic Asian dessert that combines texture and sweetness for a deliciously satisfying ending to any meal.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 3/4 cup sago (small tapioca pearls)
• 1 mango (cubed)
• 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)

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 tapioca pearls and cook, stirring occasionally, until they turn translucent, about 15 minutes. Some pearls may still have tiny white centers, which is acceptable. Remove from heat, cover, and let sit for another 15 minutes until fully translucent.
2. Cool the sago: Strain the sago pearls and rinse thoroughly under cold water. Then, place the cooked tapioca in a bowl of cold water to prevent sticking. Set aside.
3. Blend the mangos: In a blender, combine the diced mango and chilled evaporated milk. Blend on high speed until smooth and creamy.
4. Combine the ingredients: Drain the sago pearls. In a large mixing bowl, add the sago, cubed mango, coconut jelly, mango jelly, condensed milk, and coconut milk. Pour in the blended mango mixture and stir until everything is thoroughly combined. Taste and adjust sweetness by adding more condensed milk if desired. Mix again to incorporate.
5. Chill and serve: Refrigerate the mixture for at least 1 hour or serve immediately with ice cubes to chill. Portion into individual cups and enjoy this luscious dessert.

Notes

• Sago pearls vary in size; smaller ones cook faster and result in a more delicate texture.
• Adjust the amount of condensed milk depending on the sweetness of your mangoes and personal taste.
• Using full-fat coconut milk adds creaminess, but you can use light coconut milk for a lighter version.
• The optional coconut and mango jelly add texture; omit them if unavailable.
• For extra cold dessert, add ice cubes or refrigerate longer before serving.

Keywords: Mango Sago, Mango dessert, Tapioca pearl dessert, Coconut milk dessert, Asian dessert, Tropical dessert