Mango Sago

The aroma of fresh mangos wafting through your kitchen sets the perfect scene for making Mango Sago, a delightful dessert that melds the tropical sweetness of ripe mangos with chewy tapioca pearls and creamy coconut milk. This simple recipe takes about 40 minutes to prepare and provides a refreshing treat that’s sure to brighten your day.

This recipe is ideal for anyone who loves fruity desserts or is looking for a light and satisfying sweet treat. It’s perfect for summer gatherings, family dinners, or just as a special snack. You can prepare Mango Sago ahead of time and store it in the fridge for up to two days.

Why You’ll Love This Recipe

• The combination of creamy coconut milk and sweet mangos creates a luscious texture.
• Chewy tapioca pearls add a fun bite to every spoonful.
• It’s a quick dish that can be prepped in under an hour.
• Refreshingly chilled, it’s an ideal dessert for warm days.

What You’ll Need

Gather the following ingredients to create this delicious Mango Sago.

For the Tapioca Pearls

• 3/4 cup small tapioca pearls
• 5 cups water

For the Coconut Milk Mixture

• 1 2/3 cups coconut milk
• 1/3 cup sweetened condensed milk

For the Mango Layer

• 3 large mangos, diced
• Additional mango chunks for topping

Note: Use ripe mangos for optimal sweetness.

Substitutions & Swaps

• Coconut milk: Use almond or soy milk.
• Sweetened condensed milk: Substitute with agave syrup.
• Tapioca pearls: Replace with chia seeds for a different texture.

How to Make It

Prepare Mango Sago in these simple steps.

Boil tapioca pearls

Bring 5 cups (1.25 liter) water to a boil in a deep pot and add small tapioca pearls. Cook uncovered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, the tapioca pearls will turn from white to mostly translucent. Turn off the heat and cover the pot. Allow to sit for another 15 minutes until the pearls are fully translucent. If the center of the tapioca pearls is still white, cover and let them sit a bit longer.

Rinse

Transfer tapioca pearls to a fine mesh strainer. Rinse with cold water to stop them from cooking and get rid of excess starch.

Mix

Combine the rinsed tapioca pearls and coconut milk in a large bowl.

Prepare mangos

Peel and cut the mangos into cubes, discarding the center pit. Set aside a handful of nice chunks for the topping and blend the rest.

Blend mangos

In a blender, combine the diced mangos and sweetened condensed milk. Blend until smooth and taste for sweetness, adding more condensed milk if desired.

Assemble

Divide the mango mixture into 6 glasses. Pour the sago mixture on top of the mango layer and finish with cubed mangos. Alternatively, you can mix everything in a larger bowl and serve. Mango Sago is best served chilled.

How to Store It

Fridge: Store for up to 2 days in an airtight container.
Freezer: No, it affects the texture of the tapioca.
Reheat: Not needed; serve chilled.

Tips for Best Results

• Ensure the mangos are fully ripe for the best flavor.
• Stir the tapioca pearls while cooking to prevent clumping.
• Chill the Mango Sago in the fridge before serving for optimal taste.
• Adjust the sweetness according to your preference when blending the mangos.

Serving Suggestions

• Serve as a refreshing dessert after Asian-inspired meals.
• Pair with a scoop of coconut or mango ice cream for an extra treat.
• Enjoy it at summer parties or picnics for a tropical twist.