Mango Sago is a creamy and decadent Asian dessert that will take your taste buds to paradise. It is a refreshing dessert that combines the best tropical flavors: creamy coconut milk, chewy sago and juicy mangoes!
Mango and Coconut are a match made in heaven and this Mango Sago dessert is a reflection of this combination. Mango Sago is a chilled mango pudding with sago pearls that originated from Hong Kong, but is now popular throughout East and Southeast Asian countries.
It is an easy-to-make, refreshing dessert that brings a lot of tropical flavors and helps you cool down for the summer.
What is Sago?
Sago is a starchy substance derived from the pith inside the trunk of the sago palm (Metroxylon sagu). Various Asian cuisines, particularly in Southeast Asia use them for dessert dishes. Sago pearls, also known as tapioca pearls, are the most well-known form of sago and are widely used in desserts and beverages.
You can find these sago pearls in many Asian desserts like Mango Sago and Banana Tapioca Pudding. When cooked, these pearls transform into translucent, chewy balls with a subtle taste that adds texture to dishes. For this recipe, I boil sago pearls until they become transparent and use them in a variety of sweet dishes, including puddings, bubble tea, and fruit-based desserts.
Why you'll love this recipe
Mango Sago is one of my favorite summer desserts because:
- It's easy to make and only requires 4 main ingredients.
- The dessert is best served cold, is refreshing, and perfect for the summer heat
- Burst of tropical flavors: combines the lusciousness of ripe mangoes with the creaminess of coconut milk, creating a perfect balance of flavors
- It's made with naturally plant-based ingredients
This Mango Sago recipe requires four main ingredients:
- Fresh mango (preferably ripe mangos are they are sweeter)
- Coconut milk: choose full-fat coconut milk for the best creamy texture.
- Tapioca pearls (sago pearls)
- Optional: coconut flakes and some mango pieces to garnish
Cook the Tapioca Pearls
After 10-15 minutes, the tapioca pearls become more transparent but have a white circle inside. Cover the lid, turn off the heat and let them sit for 5 minutes. After that, check if the pearls are more transparent.
Drain and rinse the tapioca pearls under cold water.
Make the Mango Sauce
Cut the mangos into cubes (save some slices for topping later). Put the mango cubes into a blender, add coconut milk and sugar. Blend until smooth then set aside.
Put the mango cubes into a blender, add coconut milk and sugar. Blend until smooth then set aside.
Combine the mango sauce and tapioca pearls in a big bowl. This mixture will be the mango sago.
In a jar or a glass, add the mango sago. Add the coconut milk for topping on the top of the glass, decorate with the optional coconut flakes and fresh mango cubes. Enjoy right away or chill in the fridge for 30 minutes.
Tips & Tricks
- Choose ripe, soft mangos for the sweet taste and juicy texture
- Use coconut cream or full-fat coconut milk for the best creamy texture of the Mango Sago
- When cooking with Sago (tapioca) pearls, follow a few tips to get the best results:
- Boiling the pearls: When boiling tapioca pearls, it's important to use a sufficient amount of water. As the pearls cook, they tend to expand and release starch, which can cause them to stick together. To prevent this, use a large pot with plenty of boiling water, allowing the pearls to move freely. Stir the pearls occasionally during cooking to avoid clumping.
- Letting the pearls sit undisturbed after cooking: After the pearls are cooked on the stove for 15 minutes, turn off the heat and close the lid for an additional 5-10 minutes. You'll know the pearls are cooked when they are fully transparent.
- Cooking Time and Texture: The cooking time for sago pearls varies depending on the size and brand. Follow the instructions on the packaging as a general guideline. I normally cook the pearls for 15 minutes, then let sit with the heat off for 5-10 minutes.
- Rinse with Cold Water: After boiling the tapioca pearls, it's crucial to rinse them with cold water. This helps remove excess starch and prevent further cooking. Rinse until the water runs clear, and the pearls cool down before incorporating them into your recipe.
- Storage: Cooked tapioca pearls can become firm and lose their texture when refrigerated for an extended period. It's best to consume dishes with sago pearls immediately after preparation for the best taste and texture.
How to serve the Mango Sago
You can chill the dessert for at least 30 minutes before serving it for the best texture. After chilling in the fridge, the dessert will thicken and forms a pudding-like texture. If you like a runny dessert (smoothie-like texture), you can enjoy it straight away!
It's best to store the Mango Sago within 1-2 days of preparation. The longer it sits in the refrigerator, the softer the sago pearls become and the texture of the mangoes may change. I recommend you consume it as soon as possible to experience its optimal taste and texture.
Give it a try! If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print