Mango Sago Recipe (with added strawberries)

This is a lighter version. Not creamy. Super refreshing, and oh-so-delicious, mango sago recipe is a sweet treat you won't be able to resist on a hot summer day. Mangosago is a popular Asian dessert combines two classic ingredients-juicy chunks of mango, strawberries and chewy sago pearls-into one creamy, silky coconut concoction that ends every meal on a high note.

Unlike other Asian desserts, this mango sago recipe is light yet satisfying, making it the perfect ending to a meal or snack. This vegan dessert has only five simple ingredients so you can't go wrong with this one. It's perfect for those who want to satisfy their sweet tooth without the guilt!

Unlike other Asian desserts, this mangosago is light yet satisfying, making it the perfect ending to a meal or snack. This dessert has only 4 simple ingredients so you can't go wrong.

If you love recipes like this, you need to try Coconut Mango Chia Pudding, Black Sesame Rice Krispie Treats and my favorite Ube Leche Flan. 

What is mango sago?

Mango sago is a chilled, refreshing dessert that originated in Hong Kong but has become popular all over the world like the Philippines. Mangosago is made with fresh mangoes, soft sago pearls, and creamy coconut milk, it has a sweet, and creamy flavor with a unique texture that is both chewy and silky.

The sago pearls are cooked in boiling water until they become soft and translucent. They are then mixed with the blended pureed mango and coconut milk and refrigerated until everything thickens and turns into a jelly-like consistency that makes it easy to scoop and indulge in even when you're on a diet. Plus I'm using plant-based milk like coconut milk to make this mangosago dessert vegan-friendly!

Ingredients

• Mangoes & Strawberries: Choose ripe and juicy mangoes to give the dessert its unmistakable flavor and texture. I also added strawberries to this because it was delicious together. But feel free to do what you want. Only add mangoes or only add strawberries. 

• Sago pearls: Small round balls made from the starch extracted from certain palm stems that add a chewy texture to this delicious dessert. Note that this is different from small tapioca pearls. Use tapioca pearls if you cannot find sago.
  
• Coconut milk: I used a water blend, lighter coconut milk. For a creamier taste, use unsweetened, full-fat coconut milk.
  
• Condensed milk: Sweetens the mixture while adding some richness. There is a vega coconut condensed milk option.
  

See recipe card for quantities.

How to make Mango Sago

This is my step-by-step instruction for Mango Sago

Boil the sago pearls.

Turn off the heat and cover with a lid.

Cut the fruit.

Mix all the ingredients together.

1. In a pot, boil 3 cups of water. Once boiling, add sago pearls and let it cook for 10 minutes until the pearls become translucent. Stir occasionally to prevent the pearls from sticking to the pot. Once cooked, take it off the heat. Cover with a lid and let it sit for 10 minutes.
   
2. Strain the sago pearls in cold water to get rid of extra starch. Then set it aside. 
   
3. In a large bowl, add the sago pearls, coconut milk, condensed milk, mango cubes, and strawberry slices. Mix well.
   
4. Chill the mangosago mixture in the refrigerator for 30 minutes or until cold.
   
5. Serve it in a glass and top it with the remaining mango and strawberry. Enjoy!

Substitutions

• Mango - If you can't find fresh ones, use frozen, canned, or bottled mango chunks.
  
• Condensed milk - Feel free to omit or use evaporated milk instead to save on calories or vegan coconut condensed milk. 

Variations

• Creamier - Instead of using plain coconut milk, use coconut cream to make the dessert creamier.
  
• Mix-ins - Make mango pomelo sago by adding pomelo segments for a tangy and citrusy flavor or top it off with toasted coconut flakes, chia seeds, or your favorite fruit.
  
• Ice cubes - Since mango sago can be sweet for some, other mango recipes add ice cubes to tone it down a bit while making the dessert more refreshing.
  
• Vegan - Use sugar, simple syrup, honey, or maple syrup instead of condensed milk as a sweetener.
  
• Coconut Jellly - it is very common to add coconut jelly to this recipe. It is delicious but can be difficult to buy.

Equipment

• Large pot
• Strainer
• Cutting board
• Knife
• Large bowl with lid

Storage

• Store any leftover mangosago in an airtight container in the fridge for up to 3 days.

Mango Sago - FAQs

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Carmen Spillette

Mango Sago Recipe

5 from 6 votes

Light, refreshing, and oh-so-delicious, mango sago is a sweet treat you won't be able to resist on a hot summer day!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups of ripe mangoes peeled and cubed
• 2 cups of strawberries sliced
• ½ cup sago pearls or tapioca pearls
• 3 cups coconut milk coconut and water blend
• 4 tablespoon condensed milk use coconut condensed milk to make it vegan

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Equipment

• cutting board
• Glass Bowl with Lid
• knife
• large skillet

Method

 

1. In a pot, boil 3 cups of water. Once boiling, add sago pearls and let it cook for 10 minutes until the pearls become translucent. Stir occasionally to prevent the pearls from sticking to the pot. Once cooked, take it off the heat. Cover with a lid and let it sit for 10 minutes.
2.  
3. Strain the sago pearls in cold water to get rid of extra starch. Then set it aside. 
4.  
5. In a large bowl, add the sago pearls, coconut milk, condensed milk, mango cubes, and strawberry slices. Mix well.
6.  
7. Chill the mixture in the refrigerator for 30 minutes or until cold.
8.  
9. Serve it in a glass and top it with the remaining mango and strawberry. Enjoy!

Notes

• Use ripe mangoes and strawberries.
• Do not to overcook the sago pearls as they can get too mushy and lose their chewy texture.

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Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.