If you’re looking for a dessert that is irresistibly refreshing, creamy, and bursting with tropical sweetness, this Mango Sago Recipe is exactly what you need to try next. Combining luscious ripe mangoes with chewy tapioca pearls and silky coconut milk, this treat offers a fantastically satisfying texture and flavor harmony that’s perfect for warm days or whenever a light, sweet indulgence calls. This Mango Sago Recipe captures the essence of Asian dessert traditions while being incredibly simple to make, and it’s sure to become your new favorite easy-to-love dessert.
Ingredients You’ll Need
Gathering your ingredients for the Mango Sago Recipe is a breeze since each one is straightforward and plays a vital role in building the flavor, texture, and visual appeal of the dish.
- Ripe mangoes: The star ingredient, providing natural sweetness and vibrant color.
- Small tapioca pearls (sago): These give the dessert a fun, chewy texture that contrasts beautifully with the smooth creaminess.
- Coconut milk: Adds a rich, tropical creaminess that complements the mango perfectly.
- Evaporated milk: Gives the mixture body and a subtle caramelized flavor.
- Sweetened condensed milk: Sweetens and thickens the dessert, allowing you to adjust the sweetness to your liking.
- Water: Used to cook the sago pearls to perfection.
- Ice cubes or crushed ice (optional): For serving, to enhance the refreshing quality of the dessert.
How to Make Mango Sago Recipe
Step 1: Cook the Tapioca Pearls
Begin by bringing a pot of water to a rolling boil, then add the small tapioca pearls. Stir gently to prevent the pearls from sticking to each other or the bottom of the pot. Cook them for about 10 to 15 minutes until most of the pearls turn translucent but still have a tiny white dot in the center—this indicates they’re just perfectly cooked. Once done, turn off the heat, cover the pot, and let the pearls sit for an additional 10 minutes to finish cooking in the residual heat. Drain and rinse the cooked sago under cold water to stop the cooking process and prevent clumping, then set aside.
Step 2: Prepare the Mango Puree
While your tapioca pearls are resting, take the ripe mangoes and peel them if you haven’t already. Dice one mango into chunks, reserving some for garnish later on. Place the diced mango into a blender along with the coconut milk, evaporated milk, and sweetened condensed milk. Blend everything together until you get a smooth, creamy puree. This luscious mango mixture is the signature element that makes the Mango Sago Recipe so dreamy. Taste and adjust the sweetness by adding more condensed milk if desired.
Step 3: Combine and Chill
In a large mixing bowl, stir the creamy mango puree and the cooked tapioca pearls until they’re evenly combined. This blending of textures—silky with chewy—is exactly what makes this dessert so delightful. For best results, refrigerate the mixture for at least one hour before serving; chilling allows the flavors to meld beautifully and the dessert to become wonderfully refreshing.
How to Serve Mango Sago Recipe
Garnishes
Adding a few extra diced mango pieces on top immediately brightens the presentation and offers an additional burst of fresh fruit flavor. If you want to jazz it up even more, try sprinkling some toasted coconut flakes or a few fresh mint leaves for visual appeal and a subtle aromatic lift.
Side Dishes
This Mango Sago Recipe shines brilliantly on its own as a dessert, but it also pairs wonderfully with light Asian-inspired meals like grilled chicken or seafood. For a fun twist, serve it alongside crispy spring rolls or a fresh papaya salad to balance textures and temperature in a meal.
Creative Ways to Present
Imagine serving this dessert layered in individual glass jars or clear cups to showcase the beautiful golden mango puree and glistening sago pearls. Alternatively, you can freeze it slightly for a sorbet-like texture or scoop it into hollowed-out mango halves for a stunning tropical touch that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Mango Sago Recipe can be stored in an airtight container in the refrigerator for up to 2 days. After this time, the texture of the tapioca pearls might start to change and become less chewy, so it’s best to enjoy this dessert fresh.
Freezing
Freezing this dessert is not recommended because the tapioca pearls tend to harden and lose their distinctive chewiness once frozen and thawed. If you want to experiment, consider freezing just the mango puree portion separately.
Reheating
This dessert is designed to be served chilled, so reheating is not necessary. If you prefer it slightly warmer, you can let it stand at room temperature for a few minutes, but avoid microwaving as it can ruin the texture of the sago and mango.
FAQs
Can I use frozen mango instead of fresh mango?
Absolutely! Frozen mango chunks work well for this Mango Sago Recipe and can even make blending easier. Just thaw them completely before use to ensure a smooth puree.
Is it possible to make this recipe vegan?
Yes, you can make a vegan version by substituting the evaporated milk and sweetened condensed milk with plant-based alternatives, such as coconut condensed milk or almond milk with natural sweeteners.
How do I know when tapioca pearls are cooked perfectly?
The perfect doneness is when most pearls have turned translucent but still show a tiny opaque dot in the center. Overcooked sago will become gummy, while undercooked ones remain hard inside.
Can I adjust the sweetness of the Mango Sago Recipe?
Definitely! The sweetened condensed milk is the main sweetener here, so you can add less or more depending on your taste preferences. Start with 2 tablespoons and increase gradually.
What if I want a chunkier mango texture?
For a chunkier dessert, blend only half of the mangoes into puree and stir in the remaining diced mango pieces after mixing with the cooked sago. This adds a wonderful contrast in texture.
Final Thoughts
This Mango Sago Recipe is a true celebration of tropical flavors paired with a fun, chewy texture that just feels like a mini vacation in every spoonful. It’s simple enough for a casual treat but special enough to impress friends and family. Give it a try—you might just find yourself making it again and again whenever you need a bright, comforting dessert to lift your spirits.
Print
Mango Sago Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Asian, Filipino, Chinese
- Diet: Vegetarian, Gluten Free
Description
Mango Sago is a refreshing and creamy Asian dessert made with ripe mangoes, small tapioca pearls (sago), coconut milk, and evaporated milk. Sweetened condensed milk adds just the right amount of sweetness, creating a luscious tropical treat that’s perfect for warm weather. This no-bake, chilled dessert combines smooth mango puree with the chewy texture of sago, garnished with extra mango cubes and served cold with ice for an irresistibly cool finish.
Ingredients
Fruit
- 2 ripe mangoes, peeled and diced (plus extra for garnish)
Staples
- ½ cup small tapioca pearls (sago)
- 1 cup coconut milk
- ½ cup evaporated milk
- 2–3 tbsp sweetened condensed milk (adjust to taste)
- 1 cup water
For Serving
- Ice cubes or crushed ice (optional)
Instructions
- Cook the Tapioca Pearls: Bring a pot of water to a boil and add the small tapioca pearls. Stir gently to prevent sticking and cook for about 10–15 minutes, or until the sago turns mostly translucent with a tiny white dot in the center. Turn off the heat, cover the pot, and let it sit for another 10 minutes.
- Drain and Rinse: Drain the cooked sago and rinse it under cold running water to remove excess starch and prevent clumping. Set aside to cool.
- Prepare Mango Puree: In a blender, combine the diced mangoes with coconut milk, evaporated milk, and sweetened condensed milk. Blend until smooth and creamy. Taste and adjust the sweetness by adding more condensed milk if desired.
- Combine Mango and Sago: In a large bowl, mix the mango puree with the cooked sago. Stir gently to combine the ingredients evenly.
- Chill: Place the mixture in the refrigerator and chill for at least 1 hour to let the flavors meld and to serve the dessert cold.
- Serve: Serve the mango sago cold, topped with extra diced mango and ice cubes or crushed ice if preferred, for a refreshing summer dessert.
Notes
- You can substitute coconut milk with regular milk or a plant-based alternative like almond or soy milk.
- For a chunkier texture, blend only half the mango and stir in the rest diced to add texture.
- Adjust sweetness according to your preference by varying the amount of sweetened condensed milk used.
- Make sure to rinse the cooked sago thoroughly to prevent it from becoming gummy.
- This dessert is best served chilled and consumed within 1-2 days for freshness.
