Mango Sago Recipe

A delightful tropical dessert that combines the creaminess of coconut milk, the sweetness of ripe mangoes, and the chewy texture of tapioca pearls. Mango sago is a chilled treat that’s both refreshing and satisfying, perfect for summer days or as a light ending to any meal.

Why You’ll Love This Recipe

It’s incredibly easy to make with just a few ingredients.
The texture is a wonderful balance of smooth, creamy, and chewy.
You can make it ahead of time—ideal for entertaining.
It’s naturally gluten-free and easily adapted to be dairy-free or vegan.
A refreshing dessert that’s not overly sweet, making it a great palate cleanser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Small tapioca pearls (sago)
Ripe mangoes
Coconut milk
Sweetened condensed milk
A pinch of salt

Directions

Cook the tapioca pearls
Bring a pot of water to a boil. Add the tapioca pearls and cook while stirring occasionally, until translucent. Turn off the heat, cover the pot, and let the pearls sit until fully cooked through. Drain and rinse under cold water.
Prepare the mango mixture
Peel and cube the mangoes. Reserve some pieces for garnish. Blend the rest with coconut milk, condensed milk, and a pinch of salt until smooth.
Combine and chill
Mix the cooked tapioca pearls into the mango mixture. Stir gently until well combined. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Serve
Spoon the chilled mango sago into serving glasses or bowls. Garnish with mango cubes and a drizzle of coconut milk if desired.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: 2 hours 40 minutes

Variations

Add pomelo or grapefruit segments for a citrusy twist.
Include chia seeds or jelly cubes for added texture.
Use maple syrup instead of condensed milk for a vegan version.
Blend in a splash of vanilla extract or sprinkle cardamom for flavor enhancement.

Storage/reheating

Store in an airtight container in the refrigerator for up to 2–3 days.
Keep the tapioca pearls separate from the mango mixture until just before serving to maintain texture.
Do not freeze; freezing changes the texture of tapioca pearls.
Stir before serving. If the mixture thickens too much, add a little coconut milk to loosen it.

FAQs

How do I store leftover mango sago?

Place it in an airtight container and refrigerate. It’s best consumed within 2–3 days.

Can I make mango sago in advance?

Yes, you can prepare the components ahead and combine them before serving to maintain the best texture.

What type of tapioca pearls should I use?

Use small sago pearls, which are quick to cook and give a soft, chewy texture.

Why are my tapioca pearls still white in the center?

They need more cooking or resting time. Let them sit covered in hot water until they turn fully translucent.

How can I prevent tapioca pearls from clumping?

Rinse them under cold water after cooking and stir them occasionally while cooling.

Is this recipe suitable for vegans?

Yes, simply replace condensed milk with a plant-based sweetener like maple syrup and use coconut milk.

Can I freeze mango sago?

No, freezing is not recommended as the texture of the tapioca pearls becomes mushy when thawed.

What mangoes work best for this recipe?

Sweet, ripe varieties like Ataulfo, Champagne, or Alphonso work best for a smooth and flavorful purée.

Can I add other fruits to this dessert?

Yes, fruits like berries, kiwi, or citrus segments can complement the mango and add variety.

What if I don’t like coconut milk?

You can substitute it with evaporated milk, regular milk, or any plant-based milk of your choice.

Conclusion

Mango sago is a simple yet luxurious dessert that brings tropical flavor and pleasing texture to your table. Whether you’re entertaining guests or just indulging yourself, this dish is easy to prepare, refreshing to eat, and adaptable to your taste and dietary needs. Try it once, and it might just become your go-to summer dessert.