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Mango Sago Recipe
Ash Tyrrell

Mango Sago Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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!
  6. 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.
Preparing the sago in advance saves so much time if making for guests.