Mango Sago Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mango Sago chills chewy tapioca pearls in creamy coconut-mango pudding topped with fresh mango chunks for Hong Kong’s iconic tropical dessert. This no-cook, gluten-free treat refreshes in 30 minutes plus chilling and serves 4–6 elegantly.

This dessert is light, naturally vegan-adaptable, and perfect for summer parties or post-dinner indulgence. Creamy coconut balances juicy mango sweetness with satisfying tapioca chew.

Why This Recipe Works

Small sago pearls cook translucent without mushiness. Blended mango creates silky pudding base. Coconut milk adds richness without heaviness. Condensed milk sweetens evenly while chilling sets perfect texture. Fresh mango topping provides juicy contrast.

Ingredients & Prep

• ½ cup small sago/tapioca pearls
• 6 cups water
• 3 ripe mangos (2 blended, 1 diced)
• 1 cup full-fat coconut milk
• ½ cup sweetened condensed milk
• Pinch of salt
• Optional: coconut jelly or nata de coco

Step-by-Step Instructions

1. Boil sago in 6 cups water 10–12 minutes until mostly translucent with white centers.
2. Turn off heat; cover 10–15 minutes until fully clear. Drain and rinse under cold water.
3. Blend 2 mangos, coconut milk, condensed milk, and salt until smooth.
4. Mix cooled sago into mango-coconut puree; fold in coconut jelly if using.
5. Chill 1+ hours. Serve in glasses topped with diced mango.

Flavor Variations

Storage Tips

Refrigerate airtight 3 days. Texture firms; stir before serving. Do not freeze.

FAQs

Sago gummy?
Rinse thoroughly under cold water post-cook.

Too sweet?
Use evaporated milk; let mango sweetness shine.

Large tapioca?
Cook 20+ minutes; cores stay chewier.

Conclusion

Mango Sago delivers chilled tropical elegance creamy chew perfection.

Mango Sago Recipe

Print Recipe

A classic Hong Kong–style mango sago dessert made with ripe mangoes, creamy coconut milk, and chewy tapioca pearls. Light, refreshing, and perfect for warm weather.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins + chilling
• Yield: 4 servings 1x
• Category: Dessert
• Method: Boiling
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 1/3 cup small tapioca pearls (sago)
• 2 large ripe mangoes, peeled and diced
• 1/2 cup mango puree (from blended mango)
• 1 cup coconut milk
• 1/2 cup whole milk or evaporated milk
• 2–3 tbsp sugar or sweetened condensed milk (to taste)
• Ice cubes or cold water (optional, for serving)

Instructions

• 1. Bring a pot of water to a boil and add tapioca pearls.
• 2. Cook according to package instructions until translucent, stirring occasionally.
• 3. Drain and rinse pearls under cold water; set aside to cool.
• 4. Blend part of the mango into a smooth puree.
• 5. In a bowl, combine mango puree, coconut milk, milk, and sugar or condensed milk.
• 6. Stir in cooked sago pearls.
• 7. Add diced mango pieces and mix gently.
• 8. Chill in the refrigerator for at least 30 minutes.
• 9. Serve cold, with ice if desired.

Notes

• Use very ripe mangoes for the best flavor.
• Adjust sweetness based on mango ripeness.
• Can be stored in the fridge for up to 24 hours.

Nutrition

• Serving Size: 1 bowl
• Calories: 230
• Sugar: 18g
• Sodium: 45mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: mango sago, mango tapioca dessert, Asian mango dessert