Mango Sago (Coconut Tapioca Pudding)
on Jun 07, 2025
Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia. It is a refreshing coconut milk tapioca pudding with juicy chunks of mangoes. Make it using my easy recipe and serve it chilled on a hot summer day.
If you like this recipe, you can also try my other mango recipes: Mango Banana Smoothie, Mango Magic Tropical Smoothie, Mango Coulis, and Coconut Mango Chia Pudding.
We went to Hong Kong for a family vacation last December. While the city has many tourist destinations, its food scene is also fabulous. We ate at many restaurants on the Tsim Sha Tsui promenade as well as on shacks all around the city.
I tried eating various foods, but mango sago was ordered on repeat. Sweet and juicy mangoes, spongy tapioca pearls, and sweetness from sweetened coconut milk were a flavor explosion in the mouth.
Now that mango season is here, I tried making the dessert at home. It turned out quite good. Do try it!
About Mango Sago
Mango Sago is a popular Asian dessert that originated in Hong Kong and is now commonly found in many parts of Asia.
It is made with diced fresh mangoes, small tapioca pearls (sago), and sweetened coconut milk or cream.
This mango pudding is best served chilled as a dessert after a satisfying meal on a hot summer day. It can also be served as a dessert for summer house parties, get-togethers, or potlucks.
Ingredients
Sago Pearls (Tapioca Pearls) – Use small sago pearls for this dessert. You can find them in the Asian aisle of any large supermarket or in Asian grocery stores.
Mangoes – The best mangoes to use for making this mango dessert are those that are ripe, sweet, juicy, and have a smooth texture.
In Asia, where mango sago is commonly made, the most commonly used mango variety is the Manila mango, also known as the carabao mango or Thai mango Nam Dok Mai. These variety of mangoes has a rich, creamy, and sweet flavor that is perfect for making desserts.
Indian mango varieties such as Alphonso and Kesar are also great for this recipe.
If mangoes are not in season, use 1 cup of Mango Puree. You can either use canned mango puree or use frozen homemade puree.
Coconut Milk – You can use homemade coconut milk or buy a Tetra pack or a can.
Condensed Milk – Sweetened condensed milk adds to the richness and sweetness of the dessert.
Vanilla Extract – Use a high-quality extract for the best taste and flavor.
How To Make Mango Sago
Cook The Sago Pearls
Bring 4 cups of water to a boil in a pot over medium-high heat.
Once the water comes to a boil, add ½ cup of mini sago pearls and stir well.
Reduce the heat to low.
Cook uncovered for 20 minutes until the sago becomes completely transparent, stirring a few times. If they are still not transparent after 20 minutes, simmer for another 10 minutes.
Drain the cooked sago pearls in a fine-mesh strainer and rinse with cold water.
Soak them in 3-4 cups of ice-cold water and set aside.
Blend The Mangoes
Add the following ingredients to a blender and blend until smooth.
- 1 and ½ cups of chopped ripe mangoes (or 1 cup of mango puree)
- ½ cup unsweetened coconut milk
- ¼ cup sweetened condensed milk
- ½ teaspoon of vanilla extract
Assemble The Dessert
Transfer the mango mixture to a large mixing bowl.
Drain the sago and add it to the mango mixture. Mix well.
Check for the sweetener and add more if needed.
Chill the dessert for 1-2 hours.
Scoop the chilled mixture into small serving bowls and top with the reserved ½ cup of fresh mango chunks.
Note – You can add a few ice cubes to each bowl just before serving.
Serve chilled.
Frequently Asked Questions
Yes, you can use coconut cream instead of coconut milk, but coconut cream will result in a thicker, richer, and creamier texture.
Yes, you can replace mangoes with strawberries, raspberries, blueberries, etc. Stone fruits like peaches, apricots etc can also be used. You can also add pomelo pulp and mangoes to make mango pomelo sago pudding.
Replace sweetened condensed milk with ¼ cup of sugar, maple syrup, or agave to make a vegan mango sago recipe. Keep the rest of the ingredients the same.
Storage Suggestions
Leftover dessert can be stored in an airtight container (preferably glass) in the refrigerator for 2-3 days. Stir well before serving again.
I do not recommend freezing it, as it’s texture will change once you thaw it.
You Might Also Like
Global Desserts
Darsaan (Chinese Honey Noodles w/ Vanilla Ice Cream)
Global Desserts
Mango Sticky Rice
Global Desserts
Strawberry Cobbler
Mango Sago Recipe (Coconut Tapioca Pudding)
Ingredients
- 4 cups water
- ½ cup mini sago pearls (tapioca pearls)
- 2 cups chopped ripe mangoes (divided)
- ½ cup unsweetened coconut milk
- ¼ cup sweetened condensed milk
- ½ teaspoon vanilla extract
Instructions
Cook The Sago Pearls
- Bring water to a boil in a pot over medium-high heat.
- Once the water comes to a boil, add sago pearls and stir well.
- Reduce the heat to low.
- Cook uncovered for 20 minutes until the sago becomes completely transparent, stirring a few times. If they are still not transparent after 20 minutes, simmer for another 10 minutes.
- Drain the cooked sago in a fine-mesh strainer and rinse with cold water.
- Soak them in 3-4 cups of ice-cold water and set aside.
Blend The Mangoes
- Add 1 and ½ cups of chopped mangoes, coconut milk, condensed milk, and vanilla extract to a blender and blend until smooth.
Assemble The Dessert
- Transfer the mango mixture to a large mixing bowl.
- Drain the sago and add to the mango mixture and mix well.
- Check for the sweetener and add more if needed.
- Chill the dessert for 1-2 hours.
- Scoop the chilled mixture into small serving bowls and top with the reserved ½ cup of mango chunks.
- Note – You can add a few ice cubes to each bowl just before serving.
- Serve chilled.
