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Mango Sago

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Mango Sago is a refreshing, creamy Asian dessert featuring chewy sago pearls soaked in sweet coconut milk and topped with juicy mango cubes—perfect for beating the heat.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4–6 servings
  • Category: Dessert
  • Method: Stovetop & Chilled
  • Cuisine: Asian
  • Diet: Gluten Free

Ingredients

  • 1/2 cup sago pearls (small tapioca pearls)
  • 2 ripe mangoes, peeled and diced (about 2 cups)
  • 1 1/2 cups full-fat coconut milk
  • 2 cups water (for cooking sago)
  • 1/4 cup granulated sugar or rock sugar
  • A pinch of salt
  • Optional: 2 tablespoons condensed milk or honey (for extra sweetness)
  • Optional garnish: fresh mint leaves, chia seeds, or extra mango cubes

Instructions

  1. In a pot, bring 2 cups of water to a boil. Add sago pearls and cook over medium heat, stirring gently, until pearls turn translucent with small white centers (about 10–15 minutes).
  2. Drain the cooked sago and immediately rinse under cold water to remove excess starch. Let sit in cold water until cooled, then drain again.
  3. In a saucepan, combine coconut milk, sugar, and a pinch of salt. Warm gently over low heat, stirring until sugar dissolves. Remove and cool to room temperature.
  4. Mix the cooked and drained sago into the coconut milk mixture. Taste, and sweeten further with condensed milk or honey if desired.
  5. Fold in most of the diced mango, reserving some for garnish.
  6. Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
  7. Serve in bowls or cups, topped with reserved mango cubes and optional garnishes like mint or chia seeds.

Notes

  • Small tapioca pearls work as a substitute for sago.
  • Rinse cooked sago well to prevent clumping and maintain chewiness.
  • Add heavy cream or evaporated milk for an extra creamy texture.
  • Sub maple syrup or agave for sugar to keep it vegan.
  • Add a splash of lime or orange juice for a citrusy twist.

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