Mango Sago Recipe: A Refreshing and Delicious Dessert
I recently made this Mango Sago recipe, and let me tell you—it was such a delightful treat! The mix of creamy coconut milk, chewy sago, and sweet mangoes is pure summer happiness in a bowl.
I loved how simple it was to prepare, yet it looked and tasted like something from a fancy café.
Honestly, I couldn’t stop at just one serving! If you’re a mango lover like me, this recipe will definitely win you over.
Ingredients
Here’s what you’ll need to make this refreshing dessert:
- Fresh mangoes – 3 medium-sized, ripe and sweet mangoes work best (avoid fibrous ones for a smooth puree).
- Sago pearls – ½ cup, small tapioca pearls that give a fun chewy bite (cook them fresh, don’t pre-soak too long).
- Coconut milk – 1 cup, for a creamy tropical base (unsweetened is best, so you can control sweetness).
- Condensed mil – 3 tablespoons, adds sweetness and creaminess (you can swap with honey or sugar).
- Water – 4 cups, for cooking the sago.
- Vanilla extract – 1 teaspoon (optional, but adds lovely aroma).
- Evaporated milk – ½ cup (optional, for a richer taste).
- Fresh mint leaves – a few, for garnish and freshness.
- Chopped fruits (like kiwi or strawberries) – optional, for extra flavor and color.
Note: Serves about 5–6 people based on the above ingredient quantities.
Variations
You can make Mango Sago your own with a few simple tweaks:
- Use almond or oat milk instead of coconut milk for a dairy-free version.
- Swap condensed milk with stevia, monk fruit, or agave for a sugar-free option.
- Add diced pineapple, passion fruit pulp, or lychee for a tropical twist.
- prinkle chia seeds or toasted coconut on top for extra nutrition and crunch.
Cooking Time
Here’s how long you’ll need to make this recipe:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 30 minutes
Equipment You Need
Having the right tools makes the process super smooth:
- Medium-sized pot – for boiling the sago pearls.
- Colander or fine mesh strainer – to rinse and drain sago.
- Sharp knife – to peel and dice mangoes neatly.
- Cutting board – provides a safe surface for slicing fruits.
- Blender/food processor – to blend mango puree.
- Mixing bowl – for combining all ingredients.
- Wooden spoon or spatula – to mix without breaking sago pearls.
- Serving bowls or glasses – for pretty presentation.
How to Make Mango Sago?
This recipe is simple but so rewarding. Let’s go step by step so you can recreate it easily.
Cook the Sago Pearls
First, bring 4 cups of water to a rolling boil in a medium pot. Add the sago pearls and stir gently so they don’t clump together. Cook them for about 15–20 minutes until most pearls turn translucent. Once done, drain them through a strainer and rinse under cold water to stop cooking. Set them aside.
Prepare the Mangoes
Peel your ripe mangoes and cut them into small cubes. Keep some chunks aside for garnish later. With the rest, blend into a smooth puree using a blender. The aroma of fresh mango at this stage is heavenly!
Make the Creamy Base
In a mixing bowl, combine coconut milk, condensed milk, and vanilla extract (if using). Stir well until it’s silky and sweetened to your taste. If you prefer a richer version, mix in evaporated milk here too.
Combine Everything
Now gently fold in the cooked sago pearls into the coconut mixture. Add the mango puree and stir until it’s beautifully golden and evenly combined. This is when it starts looking irresistible!
Chill and Serve
Transfer the mixture into serving glasses or bowls and refrigerate for at least 1 hour. Chilling makes the flavors blend perfectly. When serving, top with fresh mango cubes, a few mint leaves, and maybe even extra fruits for a vibrant finish.
Additional Tips for Making this Recipe Better
When I made this recipe, I picked up a few tricks that made it even tastier:
- Always use very ripe mangoes for the sweetest flavor.
- Don’t skip the chilling step—it really enhances the texture and taste.
If the mixture thickens after chilling, I just stir in a splash of coconut milk before serving. - I found using freshly grated coconut on top adds a nice touch of flavor.
- Preparing the sago in advance saves so much time if making for guests.
How to Serve Mango Sago?
Mango Sago is already gorgeous, but serving it with a little flair makes it even better. Serve in clear glasses to show off the bright yellow color. Add a mint sprig and a few cubes of mango on top for freshness.
For a more indulgent treat, top it with a scoop of vanilla ice cream or whipped cream. You can even layer it with granola for a parfait-style dessert.
Nutritional Information
Here’s a quick look at what one serving of Mango Sago gives you:
- Calories: ~200
- Protein: 2g
- Carbohydrates: 35g
- Fat: 8g
Make Ahead and Storage
Storing in the Refrigerator
Keep leftovers in an airtight container for up to 2 days. Stir before serving as it may thicken.
Freezing
Not recommended. Freezing changes the texture of sago and makes it unpleasant.
Reheating or Restoring
If it thickens too much, simply stir in extra coconut milk before serving, and it’s as good as fresh.
Why You’ll Love This Recipe?
This Mango Sago dessert is special for many reasons. Here’s why I keep coming back to it:
- It’s super easy to make, even for beginners.
- Perfectly versatile—you can adjust sweetness, creaminess, and add your own twist.
- Naturally gluten-free and easy to make dairy-free or vegan.
- Refreshing and light, yet indulgent at the same time.
- Beautiful presentation makes it party-worthy without extra effort.
Mango Sago Recipe
Ingredients
Method
- First, bring 4 cups of water to a rolling boil in a medium pot. Add the sago pearls and stir gently so they don’t clump together.
- Cook them for about 15–20 minutes until most pearls turn translucent. Once done, drain them through a strainer and rinse under cold water to stop cooking. Set them aside.
- Peel your ripe mangoes and cut them into small cubes. Keep some chunks aside for garnish later. With the rest, blend into a smooth puree using a blender. The aroma of fresh mango at this stage is heavenly!
- In a mixing bowl, combine coconut milk, condensed milk, and vanilla extract (if using). Stir well until it’s silky and sweetened to your taste. If you prefer a richer version, mix in evaporated milk here too.
- Now gently fold in the cooked sago pearls into the coconut mixture. Add the mango puree and stir until it’s beautifully golden and evenly combined. This is when it starts looking irresistible!
- Transfer the mixture into serving glasses or bowls and refrigerate for at least 1 hour. Chilling makes the flavors blend perfectly. When serving, top with fresh mango cubes, a few mint leaves, and maybe even extra fruits for a vibrant finish.
Notes
- Always use very ripe mangoes for the sweetest flavor.
- Don’t skip the chilling step—it really enhances the texture and taste.
If the mixture thickens after chilling, I just stir in a splash of coconut milk before serving. - I found using freshly grated coconut on top adds a nice touch of flavor.
