Mango sago is a fun, refreshing, tropical dessert that’s creamy, fruity, and irresistibly chewy. This mango sago recipe features ripe, juicy yellow mangos, soft sago pearls, sweet coconut gel, and mango pudding for the ultimate chilled treat.
This dessert is perfect for large parties or enjoyed with the family on a warm summer day. I grew up eating this dessert with my family and now you can enjoy it as well!
What is Mango Sago?
Mango sago is a popular Asian dessert made with fresh mango, tapioca pearls (also called sago), coconut milk, and sometimes other toppings like mango pudding or boba. It’s sweet, creamy, and has that fun chewy texture you get from sago pearls.
Originating in Hong Kong but loved across Southeast Asia, mango sago has become a go-to for anyone who loves mango desserts. This mango sago recipe takes the classic and adds a few extra touches to make it even more indulgent.
Why You’ll Love Mango Sago
- Easy to make: The steps are simple and don’t require any fancy equipment—just some boiling, blending, and chilling.
- Perfect texture: A mix of smooth mango puree, soft pudding, chewy sago, and bouncy coconut gel makes every spoonful exciting.
- Tropical flavor bomb: Sweet ripe mango paired with creamy coconut milk is the ultimate tropical combo.
- Customizable: Add boba, switch up the fruit, or tweak the sweetness to your liking.
- Party-ready: Looks beautiful when served in cups, making it a great choice for gatherings.
If you like this dessert, then check out my other recipes: Mango Pudding (Hong Kong Style) and Taho (Filipino Silken Tofu Dessert).
Ingredients
- Mango pudding mix: Adds an extra layer of mango flavor and a fun, jelly-like texture.
- Sago: These tiny tapioca pearls give the dessert its signature chewy bite.
- Boba tapioca pearls: Adds even more texture and a playful touch for boba lovers. This is an optional topping but makes the dessert more fun to eat!
- Ripe yellow mango: Fresh cubes for topping give bursts of sweetness in each bite.
- Coconut gel: Adds a bouncy, slightly sweet chewiness.
- Ice cubes: Keeps the mango sago refreshingly cold.
- Ripe yellow mangos: Used for blending into the creamy mango coconut sauce.
- Sweetened condensed milk: Adds sweetness and richness to the sauce. Adjust the amount based on the sweetness of the mangos and your taste preference.
- Evaporated milk: Gives the sauce a light creaminess without being too heavy.
- Coconut milk: Brings in that tropical coconut aroma and flavor.
Customizations
- Change the milk base: Use oat milk or almond milk for a dairy-free mango sago recipe. You can even use Kefir for a gut-friendly alternative!
- Add other toppings: Add or swap other toppings like popping boba, fruit jellies, etc. based on what you like to eat!
How to Make Mango Sago
Make the mango pudding
Prepare the mango pudding mix according to the package instructions. Pour into ice cube trays, jelly molds, or a shallow dish if you plan to cut it into cubes. Refrigerate for 2–3 hours, until fully set.
Cook the sago
Bring about 8 cups of water to a boil in a medium pot. Add the sago and cook uncovered for 10 minutes.
Turn off the heat, cover, and let sit for 5 minutes until translucent.
Drain and rinse under cold water for 20 seconds to stop the cooking. Set aside.
Prepare the tapioca pearls (optional)
If you’re adding boba, cook them according to the package instructions until chewy. Drain and set aside.
Prep the fresh mango topping
Peel 1 ripe mango and cut into small cubes. Set aside for garnishing later.
Make the mango coconut sauce
Peel the remaining 5 mangos and cut into chunks. Blend with evaporated milk and sweetened condensed milk until smooth and creamy.
Assemble the mango sago
In a large serving bowl, combine coconut gel, fresh mango cubes, mango pudding cubes, sago, and boba tapioca pearls (if using). Pour in the mango puree and coconut milk. Gently stir to mix everything together.
Serve and enjoy
Add ice cubes, give it a final stir, and ladle into cups. Enjoy immediately while cold.
Storage
Store leftover mango sago in an airtight container in the fridge for up to 2 days, but note that the texture is best when freshly made.
Tips
- Use ripe mangos: The sweeter and more fragrant your mangos, the better your mango sago will taste.
- Don’t overcook sago: Overcooked pearls turn mushy; keep them just translucent and chewy.
- Chill everything: Cold pudding, chilled sauce, and ice cubes make this dessert extra refreshing.
Mango Sago
Video
Equipment
Ingredients
Toppings
- 1 box mango pudding mix (4.5 oz.)
- 1 cup sago
- 1 cup boba tapioca pearls optional
- 1 ripe yellow mango ataulfo, alphonso, or champagne, about ½ pound
- 1 cup coconut gel drained and rinsed
- Ice cubes
Mango Coconut Sauce
- 5 ripe yellow mangos ataulfo, alphonso, or champagne, about 2-2.5 pounds
- 1.5 cups evaporated milk
- ⅓ cup sweetened condensed milk adjust to taste
- 1.5 cups coconut milk
Instructions
- Follow the package instructions for the mango pudding mix. Pour the liquid mixture into small ice cube trays or jelly molds for a fun shape, or into a shallow baking dish if you prefer to cut it into cubes later. Refrigerate for 2–3 hours, or until fully set.
- In a medium pot, bring about 8 cups of water to a boil. Add the sago and cook uncovered for 12 minutes. Turn off the heat, cover the pot with a lid, and let sit for 5 minutes, or until the pearls turn translucent. Drain and rinse under cold water for 20 seconds to stop the cooking. Set aside.
- If using boba tapioca pearls, cook according to the package directions until chewy. Drain and set aside.
- Peel 1 ripe mango and cut the flesh into small cubes. Keep these aside for garnishing later.
- Peel the remaining 5 mangos and cut the flesh into chunks. Add them to a blender along with the evaporated milk and sweetened condensed milk. Blend until smooth and creamy.
- To assemble, in a large serving bowl, add the coconut gel, fresh mango cubes, mango pudding cubes, sago, and boba tapioca pearls (if using). Pour in the mango puree and coconut milk. Gently stir to combine.
- Add ice cubes, give it one final gentle stir, and ladle into individual cups. Serve immediately while cold.
Vaimoana says
Thank you