Easy Mango Sago Recipe

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This quick and easy mango sago recipe is one of my favorite Asian desserts to make during those hot summer days! It combines creamy coconut milk, ripe mango purée, and sago pearls to create a dessert that’s not only refreshing but also irresistibly sweet.

Mango sago dessert served in a coconut shell, topped with mango cubes and a mint leaf.

Mango season is back in Thailand, making it the perfect time to try out some of my delicious mango recipes. I recommend serving this sago dessert alongside my recipe for Thai mango shake or mango bubble tea (and if you have some spare time, make sure to try my Thai mango sticky rice recipe too)!

What is mango sago

Mango sago is a Southeast Asian dessert with coconut milk, ripe mangoes, and sago pearls. It’s an easy-to-make dessert that’s perfect for summer due to its refreshing taste and light texture.

About this mango dessert recipe

Mango sago is believed to have originated in Hong Kong, China. This dessert was created by a chef at the Lei Garden restaurant in Hong Kong in the 1980s. It’s a popular treat across Asia and one of my go-to recipes for an easy summer dessert.

Mango sago dessert traditionally served in a coconut shell, with ripe mangoes spread around it.

I consider this the best mango sago recipe because of its simplicity. You can make it with basic ingredients commonly found in Asian kitchens. The only item you might not have on hand is sago pearls.

Sago pearls are essential for making this coconut milk sago dessert. You can find them in almost any Asian supermarket, but be careful not to confuse them with tapioca pearls, which are larger.

White sago pearls in its packaging.

The flavor of mango sago is tropical and refreshing. The ripe mango purée offers a sweet and fruity burst, complemented by the creamy richness of coconut milk. The sago pearls add a fun, chewy texture, making it a visually appealing and delicious dessert.

Trust me, it’s the ideal fruit dessert for serving during the warm summer months that are just around the corner!

Close-up of mango sago dessert, topped with mango cubes and mint.

And you can prepare the mango purée in advance and store it in the fridge until you’re ready to serve, or you can make the entire easy dessert just before serving, as it’s ready in less than 30 minutes!

Looking for more of those delicious summer fruit desserts? Make sure to save my popular recipes for grilled bananas and agar agar jelly recipe with fruits for later!

Ingredients

Mango sago ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Mango sago ingredients labeled: coconut milk, water, fresh milk, sago pearls, ripe mango, white sugar, and salt.
  • Ripe mango – For making mango sago, the best mangoes to use are ones that are sweet, juicy, and ripe. Varieties like Alphonso, Honey (Ataulfo), and Keitt are excellent choices due to their rich flavor and smooth, firm flesh which blends well into a luscious purée.
  • Sago pearls – Sago pearls add a chewy, tapioca-like texture to the dessert.
  • Water – For cooking sago pearls.
  • Coconut milk – Coconut milk gives the dessert its rich, creamy texture and a natural sweetness.
  • Fresh milk – Adding fresh milk thins the coconut milk, balancing the richness with a light consistency.
  • White sugar – Sweetens the desserts, feel free to add more or less to taste.
  • Salt – A pinch of salt is crucial to enhance and balance the overall flavors of the dessert

How to make mango sago

  1. Close-up of sago pearls cooking.

    Step 1: Boil a pot of water. Add sago pearls and cook for 10–15 minutes, stirring gently at first and more frequently towards the end to prevent sticking and burning. The exact cooking time can vary, so make sure to check the package for specific cooking times.

  2. Cooked sago pearls in a pot.

    Step 2: When the sago pearls are cooked, turn off the heat and close the lid, cooling down the pearls and allowing them to absorb the remaining water.

  3. Ripe mango sliced into big chunks.

    Step 3: Peel your mango. Slice 400g/14oz of mango into big chunks for mixing. The remaining mango will be used for garnishing.

  4. Top-view of mango purée in a blender.

    Step 4: In a blender, combine the large mango chunks, coconut milk, fresh milk, white sugar, and salt. Blend until smooth. Taste and add more sugar if needed.

  5. Ripe mango sliced into cubes.

    Step 5: Slice the reserved mango into small cubes for garnishing.

  6. Step 6: To serve your mango coconut sago, pour the mango purée into bowls, add cooked sago pearls on top and garnish with mango cubes. Optionally, add a mint leaf for decoration. Enjoy!

Kitchenware

Here’s what you’ll need to make this easy sago dessert recipe:

  1. Pot or saucepan (for cooking the sago pearls)
  2. Blender or food processor (to mix the ripe mangoes with coconut milk)
  3. Serving bowls or glasses

Recipe variations

  • Mango pomelo sago: A popular variation of sago is with pomelo, adding a slightly bitter and tangy contrast to the sweet mango.
  • Peach mango sago: You can add ripe peaches alongside mangoes for a sweet and slightly tart note.
  • Mango sago drink: Add more fresh milk to thin out the coconut milk and serve chilled in a glass – it’s a perfect refreshment for hot days!
  • Condensed milk: This is a recipe for mango sago without condensed milk, but feel free to add a drizzle of sweetened condensed milk to sweeten the mango purée even more.

How to serve sago mango

Mango sago pudding is best served chilled for a refreshing dessert. Layer the mixed mango puree and sago pearls, and garnish with cubes of ripe mango or a mint leaf.

How to store sago dessert

Mango sago dessert is best stored in an airtight container in the refrigerator and can last for up to 3 days. Ensure it’s covered properly to maintain freshness and prevent the absorption of other flavors from the fridge.

Frequently asked questions

  1. Is this recipe gluten-free?

    Yes, this mango sago recipe is gluten-free as it uses sago pearls, mango, and coconut milk, which are all naturally free of gluten.

  2. Is this recipe suited for meal prep?

    Yes, mango sago can be prepped ahead and stored in the fridge, making it a convenient option for meal prep. It remains fresh and tasty for up to 3 days.

  3. Are tapioca and sago the same?

    No, tapioca and sago are not the same. Tapioca pearls are made from cassava root, while sago pearls are made from the pith of various tropical palm trees. Both are used similarly in desserts but differ in origin and composition.

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Easy Mango Sago Recipe

Mango sago dessert served in a coconut shell, topped with mango cubes and a mint leaf.
This quick and easy mango sago recipe creates a delightful Asian dessert with coconut milk and ripe mangoes, ideal for summer!
Praew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Cuisine Chinese
Course Dessert
Serving Size 6 people

Ingredients

  • 1/2 cup sago pearls (see notes)
  • 700 ml water
  • 500 g ripe mango
  • 1/4 tsp salt
  • 50 g white sugar
  • 150 ml fresh milk
  • 50 ml coconut milk

Instructions

  • Boil a pot of water. Add sago pearls and cook for 10–15 minutes, stirring gently at first and more frequently towards the end to prevent sticking and burning. The exact cooking time can vary, so make sure to check the package for specific cooking times.
    1/2 cup sago pearls, 700 ml water
  • When the sago pearls are cooked, turn off the heat and close the lid, cooling down the pearls and allowing them to absorb the remaining water.
  • Peel your mango. Slice 400g/14oz of mango into big chunks for mixing. The remaining mango will be used for garnishing.
    500 g ripe mango
  • In a blender, combine the large mango chunks, coconut milk, fresh milk, white sugar, and salt. Blend until smooth. Taste and add more sugar if needed.
    1/4 tsp salt, 50 g white sugar, 150 ml fresh milk, 50 ml coconut milk
  • Slice the reserved mango into small cubes for garnishing.
  • To serve your mango coconut sago, pour the mango purée into bowls, add cooked sago pearls on top and garnish with mango cubes. Optionally, add a mint leaf for decoration. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Ripe mango – For making mango sago, the best mangoes to use are ones that are sweet, juicy, and ripe. Varieties like Alphonso, Honey (Ataulfo), and Keitt are excellent choices due to their rich flavor and smooth, firm flesh which blends well into a luscious purée.
  • Sago pearls – These are essential for making this coconut milk sago dessert. You can find them in almost any Asian supermarket, but be careful not to confuse them with tapioca pearls, which are larger.

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