Go Back
–+ servings
Mango Sago Recipe

Mango Sago

iamwinfred
Mango Sago is a beloved Hong Kong dessert that combines sweet ripe mangoes, chewy tapioca pearls, and luscious coconut milk into one refreshing bowl of pure tropical bliss. Made with just a handful of simple ingredients, this naturally sweet dessert comes together in 30 minutes and tastes even better after chilling — making it the perfect make-ahead treat for warm days or a light finish to any Asian-inspired meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine Asian
Servings 4 bowls
Calories 385 kcal

Equipment

  • Large pot For boiling the sago pearls
  • Medium saucepan
  • Strainer or colander For draining the tapioca pearls
  • Mixing bowls
  • Blender High-speed blender recommended for smooth mango puree
  • Sharp knife and cutting board For prepping mangoes
  • Measuring cups and spoons
  • Serving bowls or glasses Clear glass bowls recommended for presentation
  • Wooden spoon For stirring

Ingredients
  

  • 1 cup small tapioca pearls sago pearls, about 2-3mm size
  • 3 ripe mangoes peeled and diced, about 3 cups total; Ataulfo or Alphonso variety recommended
  • 13.5 oz coconut milk 1 can, full-fat, chilled; 400ml
  • 1/2 cup coconut cream 120ml; the thick part skimmed from the top of the chilled coconut milk can
  • 1/4 cup condensed milk 60ml; adjust to taste
  • 1/4 cup evaporated milk 60ml
  • 1/4 cup sugar 50g; optional, depending on mango sweetness
  • 1 cup fresh mango juice 240ml; made by blending 1 mango with a little water
  • ice cubes for serving
  • fresh mint leaves optional, for garnish

Instructions
 

  • Bring 6 cups of water to a rolling boil, add the tapioca pearls while stirring, then reduce heat to medium and cook for 12–15 minutes until almost fully translucent. Turn off the heat, cover, and let sit for 5 minutes.
  • Drain the pearls through a strainer and rinse thoroughly under cold running water, then transfer to a bowl of cold water to prevent sticking.
  • Peel the mangoes and cut the flesh from the pit; dice about 2 cups into ½-inch cubes for mixing and reserve 1 cup of chunks for blending into puree.
  • Blend the reserved mango chunks with ¼ cup cold water on high speed until completely smooth, then taste and add sugar if needed; refrigerate until ready to use.
  • Whisk together the chilled coconut cream, condensed milk, and evaporated milk in a large bowl until smooth; taste and adjust sweetness, then refrigerate until assembly.
  • Drain the sago pearls and layer them with diced mango in serving bowls or glasses, then pour the coconut milk mixture over the top and drizzle with mango puree; add ice cubes and gently stir, leaving some layers visible.
  • Cover and refrigerate for at least 2 hours, then garnish with fresh mint leaves and extra mango chunks before serving cold.

Notes

  • Best mangoes to use: Ataulfo (champagne) or Alphonso mangoes give the sweetest, most fragrant flavor; they should give slightly when pressed.
  • Don't overcook the sago: Pearls should be translucent with just a tiny white dot in the center — mushy pearls ruin the texture.
  • Rinse thoroughly: A thorough cold water rinse removes excess starch and prevents the pearls from clumping together.
  • Chill your coconut milk: Refrigerate the can overnight so the thick cream rises to the top and separates easily.
  • Adjust sweetness gradually: Start with less condensed milk and add more to taste since mango sweetness varies by variety and ripeness.
  • Frozen mango works too: Thaw completely and drain excess liquid before using; fresh mango gives the best texture and flavor.
  • Make-ahead tip: Prepare all components separately up to a day in advance and assemble just before chilling; the flavors meld beautifully overnight.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days; do not freeze as both pearls and coconut milk change texture.
  • Reviving leftovers: Let the sago sit at room temperature for 10 minutes before serving if the pearls have hardened; always add fresh ice cubes just before serving.
  • Dairy-free option: Skip the evaporated and condensed milk and use only coconut milk sweetened with sugar for a fully vegan version.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 55gProtein: 4gFat: 18gSaturated Fat: 16gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 45mgPotassium: 380mgFiber: 3gSugar: 42gVitamin A: 20IUVitamin C: 60mgCalcium: 8mgIron: 10mg
Keyword coconut milk dessert, Hong Kong dessert, mango sago, tapioca pearl dessert, tropical dessert
Tried this recipe?Let us know how it was!