Mango Sago is one of my favorite summer desserts. It is a dessert that combines all the tropical flavors: creamy coconut milk and juicy mangoes!
What is Mango Sago?
Mango and Coconut are a match made in heaven and this Mango Sago dessert reflects that. Mango Sago is a chilled mango pudding that originated from Hong Kong, but is now popular in 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 are Sago?
Sago in this recipe are small tapioca pearls, that you can get at many Asian supermarkets. After cooking the pearls, they have a subtle taste and slightly chewy texture that matches well with the creamy dessert.
Cook these pearls is quite simple and requires these steps:
- When the water starts boiling in a pot, add the pearls and cook for 15 minutes. (Use 100g tapioca pearls in 1L water)
- Mix frequently to avoid sticking
- After 15 minutes, turn off the heat, close the lid of the pot and let sit for 5 minutes.
- Afterwards, drain and rinse under cold water
What ingredients are needed in this Mango Sago recipe?
This Mango Sago recipe requires these basic ingredients:
- Ripe mango: choose a ripe mango, it’s already sweet and easier to handle. If fresh mangoes are inaccessible for you, you can also use frozen ones.
- Coconut milk: choose full-fat coconut milk for the best creamy texture.
- Tapioca pearls: cook in boiling water until transparent
How to enjoy the Mango Sago?
You can chill the dessert for at least 30 minutes before serving it for the best texture. After chilling in 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!
You can make this dessert in batches ahead of time. It keeps well in the fridge for up to 3-4 days.
What is special about this recipe?
This is one of my favorite summer dessert because:
- It’s easy to make, only requires 3 main ingredients. Seriously, the hardest part is cutting the mango.
- It’s refreshing and have tropical flavors that take me home
- It’s not overly sweet but is sweet enough to satisfy my cravings
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!
Mango Sago (Mango Tapioca Pudding)
- 1 ripe mango
- 100 g small tapioca pearls
- 1 liter water
- 200 ml full-fat coconut milk
- 1 tbsp sugar or agave syrup optional
- 50 ml full-fat coconut milk for topping
- 1 tsp coconut flakes
- fresh mango pieces
Make the tapioca pearls
- Cook the tapioca pearls in boiling water until transparent (usually takes 10-15 minutes). Don't add the tapioca pearls until the water starts boiling. Mix frequently to avoid sticking.
- 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, the pearls are more transparent.
- Drain and rinse the tapioca pearls under cold water.
Make the mango sauce
- Cut the mango 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.
- Combine the mango sauce and tapioca pearls in a big bowl. This will be the mango sago.
- In a jar or a glass, add the mango sago and the remaining coconut milk on top. Enjoy right away or chill in the fridge for 30 minutes.
- Top with fresh mango pieces and coconut flakes.
The drink is best served at cool or cold temperature.