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. Serve it chilled on a hot summer day (vegetarian, gluten-free).
If you like this recipe, you can also try Mango Matho, Mango Banana Smoothie, Mango Magic Tropical Smoothie, and Mango Overnight Oats.
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About Mango Sago
Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia.
It is made with diced fresh mango, small tapioca pearls (sago), and sweetened coconut milk or cream.
Mango sago pudding is best served chilled as a dessert after a satisfying meal on a hot summer day. You can also serve this as a dessert for summer house parties, get-togethers, or potlucks.
This recipe is vegetarian and gluten-free. You can easily double or triple it.
Ingredients
Sago Pearls – Use small sago pearls for this dessert.
Mangoes – The best mangoes to use for making mango sago 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 Ataulfo mango or Honey mango. This variety of mango 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.
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 tapioca pearls and stir well.
Reduce the heat to low.
Cook uncovered for 20 minutes until the tapioca becomes completely transparent, stirring a few times. If they are still not transparent after 20 minutes, cover the pot and simmer for another 10 minutes.
Drain the cooked tapioca 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
- ½ cup unsweetened coconut milk
- ¼ cup sweetened condensed milk
- ½ teaspoon of vanilla extract
to a blender and blend until smooth.
Assemble The Dessert
Transfer the mango mixture to a large mixing bowl.
Drain the tapioca and add to the mango mixture and mix well.
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.
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 use canned mango, but fresh mango is preferred for the best flavor and texture.
Storage Suggestions
Mango sago can be prepared ahead of time and can be stored in an airtight container for 2-3 days.
Use a clean and dry spoon for every use, and close the lid tightly before storing it again.
I do not recommend freezing it.
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Recipe Card
Creamy Mango Sago Recipe (Coconut Tapioca Pudding)
Ingredients
- 4 cups water
- ½ cup small sago 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 tapioca pearls and stir well.
- Reduce the heat to low.
- Cook uncovered for 20 minutes until the tapioca becomes completely transparent, stirring a few times. If they are still not transparent after 20 minutes, cover the pot and simmer for another 10 minutes.
- Drain the cooked tapioca 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 tapioca and add to the mango mixture and mix well.
- 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.
- Serve chilled.
Did you make this recipe? Let me know!