Mango sago is a popular summer refreshment/ dessert in Asia, made with tiny sago pearls, creamy coconut milk, mango puree to give it sweetness and mango flavor, and chunks of mango so that each bite is sweet and juicy. It's super easy and quick to make and takes only 4 ingredients! For a healthier, low-carb alternative, try our mango chia pudding instead. If you're a pomelo fan, this mango pomelo sago drink is a must try!
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What is mango sago?
Mango sago is a Southeast Asian tapioca dessert that's especially popular during the summer, since it's served chilled. It's made with sweet, ripe mangoes, sago pearls, coconut milk, and a sweetener of your choice (usually sugar or condensed milk).
Ingredient needed
Please scroll down to the recipe card for the ingredient quantities!
- Sago pearls (่ฅฟ็ฑณ)- Sago comes in a few different varieties. For this recipe, look for these tiny white pearls. You can find them at most Asian markets.
- Coconut milk - We recommend using full fat coconut milk for richer, creamier flavor
- Sweetener - Honey, sugar, or sweetened condensed milk are all good options. This sweetened coconut condensed milk is a good vegan option.
- Mango - Look for Champagne mangoes, also known as yellow or honey mangoes. You can find them at most Asian markets and sometimes at Whole Foods and Costco during mango season.
- Extra toppings - These additional toppings are in classic mango sago recipes but they had fun textures to the dessert:
- mango pudding - you can put them in fun molds for different shapes
- coconut jelly
- large sago pearls or boba pearls
How to make mango sago
Please scroll down to the recipe card for the full recipe and instructions!
1. Sweeten the coconut milk with sugar, honey, or condensed milk.
2. Add the sago pearl to a pot of boiling water and cook according to the package instruction or until they only have a small dot of white in the center.
๐ Pro tip: The sago pearls will expand as it cooks and also release starch which will make the water thick. So make sure to cook the sago in a large enough pot with enough water. If needed, you can add more hot water to the pot when it looks low.
5. When the sago pearls are cooked, drain and rinse well with cold water until completely cooled.
6. Assemble: Place the sago pearls, coconut milk, mango chunks, mango puree, and any additional toppings into a large bowl and mix well. Add some ice cubes to enjoy the mango sago chilled.
Alternatively, you can achieve this layered presentation by placing some pureed mango at the bottom of the cup, add some coconut sago on top, and top it off with mango chunks
Storage
It is best to enjoy the mango sago within a few hours of making because the sago pearls will expand and absorb the coconut milk as it sits, turning it into more of pudding consistency. But you can alway add more coconut milk if you prefer a thinner consistency.
Otherwise, you can keep the mango sago refrigerated for up to 3 to 4 days, but if possible, we recommend cutting the mangoes fresh for best flavor and color.
FAQ
Sago pearls on their own are pretty neutral and don't have much flavor which makes them perfect for soaking up flavors.
Absolutely! Feel free to use your favorite fruits, but avoid citrus fruits and fruit that are acidic, like pineapples. Melons and watermelons are some of our favorite alternatives.
Sago must be added to boiling water. Cold water will make it disintegrate, so don't rinse it before cooking! Overcooking the sago pearls can also make the pearls disintegrate.
If youโve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! ๐ฅฐ
๐ Recipe
Mango Sago
Ingredients
Mango sago:
- 1 cup sago pearls
- 14 fluid ounces coconut milk full fat (usually 1 can)
- 2 tablespoons honey
- 2 tablespoons granulated sugar you can substitute with all honey if you prefer
- 4 ripe mangoes yellow, champagne, or honey mangoes recommended
- 3 cups Ice cubes optional to enjoy chilled
Optional add-on:
- Coconut jelly drained
- Mango pudding prepare according to instructions
- Boba pearls cook according to instructions
Instructions
- For the sago pearls:Bring a pot of water to a boil and add the sago pearls while stirring. Cook the sago according to package instruction or until the pearls have only a small dot of white in the center, usually about 10-15 minutes. Stir frequently.Make sure to use a large enough pot and enough water because the sago pearls will expand as it cooks and the water will become starchier. If needed, you can add more hot water.
- Once the sago is cooked, strain the sago pearls using a mesh strainer, and thoroughly rinse the sago with cold water until completely cooled. The sago pearls should become completely clear after rinsing. Drain well.
- Prepare coconut milk:While sago pearls are cooking, combine coconut milk, sugar, and honey. Mix until the sugar is dissolved. Set aside or refrigerate until needed.
- Prepare mangoes:Peel all of the mangoes. Dice two of the mangoes and set them aside. For the other two mangoes and the two mango seeds, remove as much flesh off of them as possible and discard the seeds. Place them into a blender and blend until smooth.
- Assemble:To a large bowl, add the sago pearls, diced mangoes, mango puree, and additional toppings. Then add the sweetened coconut milk and ice and stir until well combined.
- Alternate assembly (layered):To a bowl, add the sago pearls, additional toppings, the sweetened coconut milk, and ice. Mix until well combined. Into serving cups, add a layer of the mango puree, then gently top it with the coconut milk mixture. Finish by adding some diced mango on top.
- To serve:Portion the coconut sago into serving cups or bowls and enjoy immediately.
Notes
- Sweetness - Feel free to use more honey, sugar, or your preferred sweetener to adjust to your preference. Depending on the sweetness of your mangoes, you may also need to adjust the amount of sweeteners added.
Brooke Blanch says
I made this and Iโm SHOCKED with how easy and delicious this simple dessert is! Thank you so so much for putting this on the internet! I canโt wait to try your other recipes!
Mei says
Hi Brooke!
Thank you for trying our recipe! We are so happy that you enjoyed it and hope you enjoy our other recipes too!
Mei โค๏ธ
James Zhan says
Love this recipe! So simple and yet so delicious.
I find that 3/4 cup of sago pearls are WAY too much for two servings (for my wife and I), so I would make the sweetened coconut base, refrigerate it, and then make about 2 tbsps of sago pearls when we want to eat it ๐
Quick question: the full fat canned coconut milk (15% fat) we buy always have the fat separated from the water when we open the can. Do you encounter this? Do I just try to stir the fat back in before adding the sugar?
Many thanks!
Mei says
Hi James!
So glad you guys enjoyed the mango sago! Yes, feel free to adjust the serving amount to what suits you all. As for the coconut milk separation, that is totally normal. Simply shake the can before you open it and stir it back together before using. Hope this helps!
Mei โค๏ธ