Mango Sago

Mango Sago is a refreshing and creamy Asian dessert made with tender sago pearls soaked in sweet coconut milk and topped with juicy mango cubes. It’s light, satisfying, and perfect for cooling down on warm days.

Why You’ll Love This Recipe

I love how this dessert combines the chewy texture of sago with the lush sweetness of coconut and the bright freshness of mango. It’s simple to prepare yet feels indulgent—delivering tropical flavors in every spoonful. It’s become one of my easy go-to treats when I want something fun and fruity.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sago pearls (tapioca pearls)

• Ripe mangoes, peeled and diced

• Coconut milk (full-fat for richness)

• Water

• Granulated sugar (or rock sugar)

• A pinch of salt

• Optional: condensed milk or honey for extra sweetness

• Optional garnish: fresh mint leaves, chia seeds, or extra mango cubes

Directions

1. Cook the sago pearls. In a pot, bring water to a boil. Add sago and cook over medium heat, stirring gently to prevent sticking. Cook until pearls turn translucent with small white centers (about 10–15 minutes).

2. Rinse and cool. Immediately drain the sago and rinse under cold water to remove excess starch. Let it sit in a bowl of cold water until cooled, then drain again.

3. Sweeten the coconut milk. In a separate saucepan, combine coconut milk, sugar, and a pinch of salt. Warm gently, stirring until sugar dissolves. Let the mixture cool to room temperature (or mildly chilled).

4. Combine sago and coconut. Mix the cooked sago into the coconut milk base until well combined. Taste and adjust sweetness with condensed milk or honey if desired.

5. Add mango. Fold in a portion of diced mango, stirring gently. Reserve some mango pieces for garnish.

6. Chill. Cover and refrigerate for at least 1 hour so flavors meld and the dessert cools thoroughly.

7. Serve. Spoon into individual bowls or cups and top with extra mango cubes, chia seeds, and mint if using.

Servings and Timing

• Servings: Makes about 4–6 servings

• Prep time: 10 minutes

• Cook time: 15 minutes (plus cooling time)

• Chill time: 1 hour

• Total time: Approximately 1 hour 25 minutes (mostly inactive)

Variations

• Mixed fruit sago: Replace half the mango with diced kiwi, strawberries, or lychee for a colorful mix.

• Creamier version: Stir in a spoonful of heavy cream or evaporated milk before chilling.

• Vegan sweetener: Swap sugar for maple syrup or agave, adjusting sweetness to taste.

• Citrus twist: Add a splash of lime or orange juice for a zesty lift.

Storage/Reheating

I keep leftovers refrigerated in an airtight container for up to 2 days. The sago softens over time, so I enjoy it best within a day. There’s no reheating—just serve chilled or at lightly cooled temperature.

FAQs

1. Can I use regular tapioca pearls instead of sago pearls?

Yes! Regular small tapioca pearls work just as well. I cook them until they’re translucent, then proceed with the recipe.

2. How do I prevent the sago from sticking together?

I stir frequently while cooking and rinse the cooked pearls under cold water to remove excess starch—that helps them stay separate and chewy.

3. Can I make this ahead of time?

Absolutely. I prepare it ahead and chill it for a few hours before serving. Just keep in mind the sago may absorb more liquid and soften slightly as it sits.

4. Can I freeze Mango Sago?

I don’t recommend freezing—it alters the texture of both sago and coconut milk. Best to store and enjoy it fresh or refrigerated.

5. Is this dessert dairy-free and gluten-free?

Yes—it’s naturally dairy-free and gluten-free when made with pure coconut milk and tapioca pearls.

Conclusion

Mango Sago is one of my favorite warm-weather treats—tropical, creamy, and fun to eat. It’s easy to customize with other fruits or toppings, and it always feels bright and indulgent. I hope it becomes a refreshing staple in your dessert rotation!