Easy Mango Sago Dessert Recipe (Video)
Mango Sago is a creamy tropical dessert made with chewy tapioca pearls (sago), rich coconut milk or evaporated milk, and lots of sweet and juicy mango as the main ingredients. It is refreshing, indulgent, and perfect as a party dessert. This Mango Sago recipe can be made ahead, and the flavor is easily adjustable to your taste and sweetness.
We first tried this dessert at an Asian restaurant in Las Vegas, and it was love at first bite. Having never tried anything like this before, I wasn’t sure what to expect. My eyes widened with excitement as I tried the first spoonful.
It was creamy, lightly sweet, loaded with juicy mango, with a hint of sweetness from the sweetened condensed milk. I knew that wouldn’t be the last time I had Mango Sago! Fast forward to this recipe:
Why you’ll love this recipe
- Easy to make – only a handful of ingredients and straightforward steps.
- Refreshing and light – it’s cold, loaded with mangoes, and has a delightful variety of textures from the tapioca sago, bubble boba, and jellies.
- Creamy & Fruity – a perfect balance of coconut and mango flavors.
- Great for gatherings – can be made ahead and served when needed.
Here’s what you’ll need to make it –
- Tapioca pearls: small tapioca pearls add slight chewiness and texture. Don’t use the large tapioca pearls in this recipe.
- Mangoes: they add flavor and sweetness to the base and texture. Champagne mangoes are the best here, but any sweet and ripe mangoes will work. Even frozen mangoes will work if no other ones are available.
- Coconut milk adds coconut flavor and richness to the base. You can also use evaporated milk as I am in the video.
- Bubble boba: This one isn’t traditional in the recipe, but we added it for an additional pop of mango flavor and texture. You’re welcome to omit it or replace it with a different bubble boba flavor.
- Coconut Jelly: also isn’t traditional in the mango sago, but we added it for the flavor and variation in texture. If you can’t find coconut-flavored jelly, use other complementing-flavored ones, or omit it altogether.
Step-by-step instructions:
- Cook the tapioca pearls (sago)
- Bring water to a rolling boil. Slowly add the tapioca pearls while stirring. Cook until there is no crunch in the center.
- Drain. Rinse with cold water. Keep in cold water until ready to combine with the rest of the ingredients.
- Then, drain again. Add to a bowl.
- Blend the Mango-Coconut Base
- In a blender, combine coconut milk or evaporated milk, mango chunks, and sweetened condensed milk. Blend until smooth.
- In a blender, combine coconut milk or evaporated milk, mango chunks, and sweetened condensed milk. Blend until smooth.
- Assemble the Mango Sago
- In a large mixing bowl, combine the sago, coconut-mango base, drained coconut jellies, and mango bubble boba. Reserve the liquid from Bobba and Jellies.
- If serving right away, peel and cube fresh mango. Add it to the mixture. Otherwise, move to next step.
- Stir until combined.
- Chill the Mango Sago
- Cover and refrigerate for about 3 hours or until thoroughly chilled.
- Stir before serving. Thin with the reserved liquid from the jellies, if needed.
- Serve with Fresh Mango
- Right before serving peel and cube some mangoes. Either mix the mangoes into the mango sago, or layer the fresh mangoes with the mango sago mixture in a cup.
FAQ
How to store leftovers
Refrigeratee: Keep in an airtight container for up to 2 days.
Do not freeze: freezing will make the tapioca pearls hard and unpleasant to eat.
Best served fresh: add fresh mango chunks only when you’re ready to serve.
Mango Sago Recipe
Ingredients
To cook the tapioca pearls into sago
- 1 cup small tapioca pearls
- 8 cups water
Mango-Coconut Mixture
- 14 oz coconut milk or evaporated milk
- 6 oz sweetened condensed milk (or any other sweetener like )
- 1 lb mango fresh or frozen about 4 cups chopped
- 2 lb mango bubble boba* drained
- 35 oz coconut agar jelly* drained
Add right before serving
- 3-4 large mangoes peeled, cubed
Instructions
Cook the tapioca pearls:
-
In a pot bring 8 cups water to a rolling boil. Slowly pour 1 cup small tapioca pearls into the boiling water all the while stirring to prevent them from clumping.
Boil for about 15-20 minutes, stirring occasionally, until they are completely translucent. They can have a tiny dot of white and be ready. Taste them and if they don't taste crunchy, they're ok to remove.
-
Drain the tapioca pearls through a sieve and rinse with cold water. Leave in the cold water until the next steps are ready.
-
Right before using in the next steps drain the sago through a sieve.
Blend
-
While the sago is cooking, blend the coconut-mango mixture.
To a blender add 14 oz coconut milk or evaporated milk, 6 oz sweetened condensed milk and 1 lb mango fresh or frozen. Blend until smooth.
Combine
-
To a large bowl add the blended mango-coconut mixture and the strained tapioca pearls.
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Drain the 35 oz coconut agar jelly*, 2 lb mango bubble boba* and/or any other jelly you would like to add. Add it to the above mixture.
Reserve the drained liquid in the fridge, to thin the mango sago if needed *See notes*.
-
If you prefer the mango sago to be chilled, refrigerate mango sago until thoroughly chilled, about 3 hours.
To serve
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Peel 3-4 large mangoes and discard the pit. Cube the mangoes.
-
Layer the chilled pudding and the cubed mango in a cup and serve.
Alternatively, you can mix the cubed mango in the bowl, then serve.
Recipe Notes
- To thin the mango sago:
If not serving the mango sago right away, it will continue to thicken in the fridge.Use the reserved drained liquid from the jelly and the popping boba to thin the pudding back to the consistency you want.
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Marina | Let the Baking Begin
Tons of new ingredients but this was totally worth it. So good!!!