If you’re searching for a refreshingly sweet, creamy, and delightfully chewy dessert, let me introduce you to the Mango Sago Recipe. This beloved treat stars luscious ripe mangoes and delicate tapioca pearls floating in a dreamy coconut and milk base, creating a harmony of tropical flavors and heavenly textures. Whether it’s a special occasion or simply a hot afternoon in need of something cool and sunny, this no-bake dessert is a fun and satisfying way to celebrate mango season at home!
Ingredients You’ll Need
-
Main Ingredients:
- 2 ripe mangoes (peeled and diced, plus extra for garnish)
- ½ cup small tapioca pearls (sago)
For the Mango Puree:
- 1 cup coconut milk
- ½ cup evaporated milk
- 2–3 tbsp sweetened condensed milk (adjust to taste)
Additional:
- 1 cup water
- Ice cubes or crushed ice (optional, for serving)
How to Make Mango Sago Recipe
Step 1: Cook the Sago Pearls
Start by bringing a pot of water to a rolling boil, then gently toss in the small tapioca pearls. Keep the pearls moving with an occasional stir to prevent any sticking. Let them simmer for about 10 to 15 minutes, until they’re mostly translucent with just the tiniest white speck in the center. Once you see that, turn off the heat and cover the pot so the residual warmth finishes the cooking — about 10 minutes will do the trick. Finish by draining and rinsing the pearls under cold water; this step cools them down and stops them from clumping, which means pure, chewy sago perfection!
Step 2: Blend the Mango Base
Now comes the moment we highlight those beautiful mangoes! In your blender, combine the diced mango, coconut milk, evaporated milk, and sweetened condensed milk. Give it all a whirl until the mixture is creamy-smooth. Before moving on, give it a quick taste — you can add a touch more condensed milk if you’d like it sweeter, or leave it just as the mangoes intended for a more natural flavor.
Step 3: Bring It All Together
Pour the mango-milk mixture into a large bowl, then add in the cooled sago pearls. Stir gently to mix everything together — you want each spoonful to have mango and little bites of sago. The mixture should already be irresistible, but resist diving in just yet!
Step 4: Chill and Serve
Let your Mango Sago Recipe rest in the refrigerator for at least an hour, which allows all the flavors to come together while the texture becomes perfectly refreshing. When you’re ready to serve, ladle it into bowls, top with the extra diced mango, and, if desired, crown it with a handful of ice cubes or crushed ice. Each spoonful will be cold, creamy, and brimming with mango goodness!
How to Serve Mango Sago Recipe
Garnishes
For that extra wow factor, top your bowls with a generous spoonful of extra diced mango, a tiny swirl of coconut milk, or even a sprig of mint. Toasted coconut flakes or a scattering of crunchy sago can also add a playful touch. Every garnish elevates the Mango Sago Recipe visually and brings a new texture or flavor burst.
Side Dishes
If you’re making a whole spread, Mango Sago Recipe pairs beautifully after savory Asian dishes or light grilled meals. For a fun dessert table, serve alongside coconut jellies, mochi, or light shortbread cookies — their subtle flavors won’t compete and will let the mango shine.
Creative Ways to Present
You can dress up your Mango Sago Recipe for a fancier occasion by layering it in clear glasses with diced fruit or serving in halved, hollowed mango shells. Mason jars make for adorable picnic versions, while shot glasses create easy, elegant tasting portions for parties. However you serve it, the sunny color and creamy sago swirls will always steal the show!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mango Sago Recipe covered in the fridge and it stays delicious and creamy for up to two days. Just give it a gentle stir before serving to re-incorporate any separation that might occur.
Freezing
While freezing isn’t ideal (the texture of the sago and mango can change), you can freeze it in a pinch for a more sorbet-like treat. Thaw overnight in the fridge and be prepared for a slightly icier, less creamy effect — still tasty, just a bit different!
Reheating
This dessert is truly meant to be enjoyed cold, so no reheating is necessary. If you find the Mango Sago Recipe has thickened up in the fridge, simply stir in a splash of coconut milk to loosen it before serving.
FAQs
Can I use frozen mangoes if I don’t have fresh ones?
Absolutely! Thaw the frozen mango chunks before blending so you get a smooth, luscious mixture. The flavor may vary a little based on the variety, but it’s a great alternative when fresh mangoes are out of season.
What if I can’t find sago? Can I use tapioca pearls instead?
Yes, you can use small tapioca pearls if sago isn’t available in your area. Just be sure to stick with the tiny pearls so they cook quickly and give you that spot-on, springy texture that’s classic in a Mango Sago Recipe.
Is there a dairy-free version of Mango Sago Recipe?
Definitely! Swap both the evaporated and condensed milk for more coconut milk and use a dairy-free sweetened condensed milk or a splash of plant-based syrup and a little extra coconut cream for richness.
Can I add other fruits to this dessert?
Of course! Pineapple, papaya, or even a bit of passion fruit pulp make a tropical mix to brighten up your Mango Sago Recipe. Just chop and layer them with the mango for pops of color and surprise bursts of flavor.
How do I keep the sago pearls from sticking together?
The key is frequent stirring during cooking and rinsing them thoroughly with cold water after draining. You can even toss them with a splash of coconut milk once cooled to keep them beautifully separated until mixing with the mango base.
Final Thoughts
There’s just something magically comforting and joyous about the Mango Sago Recipe — maybe it’s the creamy mango flavor, maybe it’s the playful sago pearls, or maybe it’s just the way it brightens any table. I hope you’ll give it a try and share it with the people you love. It’s pure happiness in a bowl!
Print
Mango Sago Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: 4 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian, Filipino, Chinese
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the tropical flavors of this delightful Mango Sago dessert. Creamy coconut milk and sweet mango puree mingle with chewy tapioca pearls for a refreshing treat perfect for hot days.
Ingredients
Main Ingredients:
- 2 ripe mangoes (peeled and diced, plus extra for garnish)
- ½ cup small tapioca pearls (sago)
For the Mango Puree:
- 1 cup coconut milk
- ½ cup evaporated milk
- 2–3 tbsp sweetened condensed milk (adjust to taste)
Additional:
- 1 cup water
- Ice cubes or crushed ice (optional, for serving)
Instructions
- Cook the Tapioca Pearls: Bring a pot of water to a boil and add the small tapioca pearls. Cook for 10–15 minutes until translucent. Let sit covered for 10 minutes, then drain and rinse.
- Blend the Mango: In a blender, combine diced mangoes, coconut milk, evaporated milk, and sweetened condensed milk. Blend until smooth.
- Combine Ingredients: Mix the mango puree with cooked sago in a bowl. Chill for at least 1 hour.
- Serve: Top with extra diced mango and ice if desired.
Notes
- You can substitute coconut milk with regular milk or a plant-based alternative.
- For a chunkier texture, blend only half the mango and stir in the rest diced.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 20g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
