If you’ve been dreaming about a dessert that’s luscious, refreshing, and irresistibly tropical, then this Mango Sago Recipe is exactly what you need in your life. This delightful treat combines creamy coconut milk, sweet ripe mangoes, and those tiny tapioca pearls called sago for a texture that’s just divine. Every spoonful bursts with sunshine, making it perfect for warm days or any time you crave a little tropical joy.
Ingredients You’ll Need
The beauty of this Mango Sago Recipe lies in its simple, yet carefully chosen ingredients. Each one plays a crucial role: the juicy mangoes bring natural sweetness and vibrant color, the sago pearls add that perfectly chewy bite, and the creamy coconut milk rounds everything out with tropical richness.
- 2 ripe mangoes (peeled and cubed): Choose sweet and fragrant mangoes for maximum flavor and vibrant orange color.
- 1/2 cup small tapioca pearls (sago): These pearls provide a delightfully chewy texture that makes the dessert so fun to eat.
- 1 cup coconut milk: Adds a rich, creamy tropical flavor essential for authentic taste.
- 1/2 cup whole milk or evaporated milk: Balances the coconut milk with smooth creaminess; use evaporated milk for a more concentrated richness.
- 2–3 tablespoons sweetened condensed milk (adjust to taste): Sweetens and thickens while lending a luscious mouthfeel.
- 1 tablespoon sugar (optional): Use if your mangoes aren’t quite sweet enough or you want extra sweetness.
- 1/2 teaspoon vanilla extract (optional): A hint of vanilla can elevate the flavors subtly and warmly.
- A pinch of salt: Enhances the overall flavors and balances the sweetness.
- Extra mango cubes for topping: Adds a fresh and colorful finishing touch.
How to Make Mango Sago Recipe
Step 1: Cook the Tapioca Pearls
Start by bringing a pot of water to a rolling boil, then add the tapioca pearls. Stir gently and let them cook for about 10 to 12 minutes until they turn translucent, which means they’re perfectly cooked. Once done, turn off the heat and allow them to sit in the hot water for 2 to 3 more minutes for a softer texture. Afterward, drain the pearls and rinse them thoroughly under cold water to stop further cooking and prevent them from sticking together. Set these pearls aside for the next step.
Step 2: Prepare the Mango
While your sago is cooking, peel and cube the mangoes. Keep some cubes aside for garnish later, then blend the rest into a smooth mango purée. The purée is the heart of this dish, so pick those mangoes when they are fully ripe for that perfect natural sweetness and vibrant tropical aroma.
Step 3: Mix the Mango and Milks
In a mixing bowl, combine the freshly blended mango purée with coconut milk, whole or evaporated milk, sweetened condensed milk, sugar if using, vanilla extract, and a pinch of salt. Stir everything until perfectly smooth and creamy. This mixture is where the silky texture and complex flavors come alive.
Step 4: Combine Mango Mixture and Tapioca
Gently fold the cooked sago pearls into the mango and milk mixture. Make sure the pearls are evenly distributed, so each spoonful has that wonderful chewy contrast to the creamy base. This step turns your ingredients into the classic Mango Sago dessert we all love.
Step 5: Chill and Serve
Refrigerate your mango sago mixture for at least an hour to chill thoroughly. This not only enhances the flavors but also helps the dessert develop that refreshing coolness. When ready to enjoy, scoop into bowls or pretty glasses and top with the reserved mango cubes for a bright, inviting finish.
How to Serve Mango Sago Recipe
Garnishes
The perfect garnish can elevate your Mango Sago Recipe from simple to spectacular. Extra mango cubes are a natural choice, adding freshness and pop of color. You can also sprinkle toasted coconut flakes, add a few mint leaves for fragrance, or even a drizzle of passion fruit syrup for a tangy twist. Each garnish not only beautifies the dessert but introduces an additional flavor layer that complements the sweet mango and creamy base.
Side Dishes
This Mango Sago makes an excellent light dessert after spicy or savory meals. Pair it with dishes like Thai green curry, Vietnamese spring rolls, or even a simple grilled chicken to bring a refreshing finish. The creamy sweetness perfectly balances the heat and spices from main courses and refreshes the palate.
Creative Ways to Present
Presentation can be so fun with Mango Sago Recipe! Serve it in mason jars for an adorable picnic treat, in layered glass parfaits with whipped cream or fresh berries, or even in hollowed-out mango halves for a show-stopping tropical presentation. The jelly-like sheen of the sago pearls coupled with the bright mango color makes for an irresistibly beautiful dessert.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare since this dessert is so tempting), store them in an airtight container in the refrigerator. It will keep fresh for up to 2 days. Just give it a gentle stir before serving as the sago can settle at the bottom.
Freezing
Freezing Mango Sago Recipe is not recommended because the tapioca pearls tend to harden and change texture after thawing. For best results, enjoy it fresh or chilled but not frozen.
Reheating
This dessert is meant to be served chilled, so reheating is not ideal. If preferred slightly warmer, gently bring to room temperature but avoid microwaving, which can affect the texture of the sago pearls and the creamy mixture.
FAQs
Can I use canned mango instead of fresh mango?
While fresh mangoes are best for flavor and color, canned mango pulp can be used in a pinch. Just make sure it’s pure mango without added sugars or syrups to avoid an overly sweet dessert.
Is tapioca pearls the same as sago?
Though they look similar, tapioca pearls and sago come from different starches. Tapioca is from cassava root, and sago comes from palm starch. However, in many recipes like this one, they’re used interchangeably with similar results.
Can I make this dessert vegan?
Absolutely! Substitute the whole milk or evaporated milk with more coconut milk or another plant-based milk you like. Just be sure to check the sweetened condensed milk or use a vegan version to keep it fully plant-based.
How do I know when the tapioca pearls are cooked perfectly?
When cooked properly, the pearls turn translucent and chewy but not hard in the center. If they remain opaque or white inside, they need more cooking time.
Can I add other fruits to this Mango Sago Recipe?
Definitely! Pomelo pulp, lychee, or even diced jelly cubes are wonderful additions that add contrasting textures and extra bursts of flavor to your dessert.
Final Thoughts
This Mango Sago Recipe truly is a celebration of tropical flavors and comforting textures all in one bowl. Whether you’re looking to impress guests or treat yourself on a sunny afternoon, it’s a dessert that’s easy to make but feels special every time. Give it a try and bring a little tropical sunshine to your kitchen – I promise it will become a beloved favorite!
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Mango Sago Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Boiling
- Cuisine: Asian, Chinese
- Diet: Vegetarian
Description
Mango Sago is a refreshing Asian dessert featuring ripe mangoes blended with creamy coconut and whole milk, combined with chewy tapioca pearls. This chilled treat balances sweet and tropical flavors, perfect for a light summer dessert.
Ingredients
Fruit
- 2 ripe mangoes (peeled and cubed)
- Extra mango cubes for topping
Tapioca
- 1/2 cup small tapioca pearls (sago)
Dairy & Liquids
- 1 cup coconut milk
- 1/2 cup whole milk or evaporated milk
- 2–3 tablespoons sweetened condensed milk (adjust to taste)
Sweeteners & Flavorings
- 1 tablespoon sugar (optional)
- 1/2 teaspoon vanilla extract (optional)
- A pinch of salt
Instructions
- Cook the Tapioca: Bring a pot of water to a boil and add the small tapioca pearls. Cook for 10–12 minutes, stirring occasionally until the pearls turn translucent. Turn off the heat and let them sit for 2–3 minutes to finish cooking.
- Rinse Tapioca: Drain the cooked tapioca and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare Mangoes: Peel and cube the mangoes, reserving some cubes for topping. Blend the remaining mango pieces until smooth to create mango purée.
- Mix Ingredients: In a mixing bowl, combine the mango purée with coconut milk, whole or evaporated milk, condensed milk, sugar, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is smooth and well combined.
- Combine with Tapioca: Add the cooked tapioca pearls to the mango mixture and mix gently to incorporate them evenly.
- Chill: Refrigerate the mango sago for at least 1 hour before serving to let the flavors meld and the dessert to chill properly.
- Serve: Spoon the chilled mango sago into bowls or glasses and garnish with the reserved mango cubes for extra freshness and texture.
Notes
- For a dairy-free version, substitute evaporated milk with more coconut milk.
- Adjust the sweetness based on the ripeness of your mangoes and your personal preference.
- To add more texture, consider mixing in pomelo pulp or diced jelly.
