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Mango Sago

Mango Sago is a creamy, tropical dessert made with fresh mango puree, chewy sago (tapioca pearls), and coconut milk. This refreshing and light treat is popular across Southeast Asia and perfect for warm weather or as a make-ahead party dessert.
Prep Time10 minutes
Cook Time15 minutes
1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: Asian
Keyword: Mango Sago
Servings: 4
Author: Jill Bakes

Ingredients

  • ½ cup small sago pearls tapioca pearls
  • 2 large ripe mangoes 1 for purée, 1 diced
  • 1 cup coconut milk or evaporated milk for a different taste
  • ¼ cup sweetened condensed milk adjust to taste
  • 1 tbsp sugar optional, depending on mango sweetness
  • ½ tsp vanilla extract optional
  • Mint leaves or extra mango cubes for garnish optional

Instructions

Cook the Sago:

  • Bring a pot of water to a boil.
  • Add sago pearls and boil for 10–15 minutes, stirring occasionally to prevent sticking.
  • Turn off the heat, cover, and let sit for 10 more minutes or until pearls turn translucent.
  • Rinse under cold water and drain. Set aside.

Prepare the Mango Puree:

  • Peel and chop one mango.
  • Blend it until smooth with a little coconut milk if needed for blending.

Combine the Ingredients:

  • In a large bowl, mix mango puree, coconut milk, sweetened condensed milk, vanilla extract (if using), and sugar (if needed).
  • Stir in the cooked sago and chill in the refrigerator for at least 1 hour.

Serve:

  • Scoop into serving bowls.
  • Top with diced mango and garnish with mint leaves or extra sago.

Notes

  • Make it vegan: Use plant-based condensed milk or adjust sweetness with agave syrup.
  • Flavor twist: Add a splash of lime juice for a zesty balance.
  • Storage: Store in the fridge for up to 2 days. Stir before serving as sago may settle.