Mango sago is the chilled Filipino dessert I grew up cooling off with, sweet mango, chewy sago pearls, and coconut milk in every spoonful. It comes together in 30 minutes with a handful of ingredients, and it is the kind of thing that disappears the second it hits the table on a hot day.
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In the Philippines mango is everything. We eat it at breakfast, as a snack, after dinner. Growing up the best mangoes were always the small yellow ones. Impossibly sweet and fragrant in a way that imported mangoes never quite replicate. This recipe brings all of that back.
Five ingredients, 30 minutes, and it tastes like something you would order at your favourite Asian dessert cafe. For more easy no-bake desserts, try my Coconut Mango Chia Pudding or my Ube Leche Flan. Both are just as easy and just as addictive.
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How to make Mango Sago
This is my step-by-step instruction for Mango Sago
Boil the sago pearls.
Blend the remaining ingredients.
Mix everything together.
Chill and serve cold.
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Creamy Mango Sago
Ingredients
Equipment
Method
- Bring a pot of water to a boil. Stir in the sago pearls and cook for 10 minutes, until almost fully translucent.½ cup sago pearls or tapioca pearls
- Pour the pearls into a sieve, drain, and set aside.
- In a blender, combine 2 cups of the mango, the coconut milk, condensed milk, and vanilla paste. Blend until smooth. Set the remaining mango aside for topping.6 ripe mangoes, 1 can coconut milk, 4 tablespoons condensed milk, 1 teaspoon vanilla bean paste
- Mix the pearls, the reserved mango, and the coconut mango mixture together.6 ripe mangoes
- Chill in the fridge, or add ice to serve right away. Serve cold.
Notes
TOP TIPS
- Ripe mango is everything. The softest, most fragrant ones give you the sweetest, most flavorful sago, look for a little give when you press them.
- Do not overcook the pearls. Pull them at almost translucent, they finish as they sit, and overcooked pearls turn mushy and lose their chew.
- For a creamier version, use full-fat coconut milk. For a lighter, more refreshing one, use a lighter coconut milk blend.
Nutrition
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Mention @eatwithcarmen in all social platformsFrequently Asked Questions for Mango Sago
What is mango sago? A chilled Filipino dessert made with sweet mango, chewy sago pearls, and coconut milk. It lands somewhere between a pudding and a smoothie.
What is the difference between sago and tapioca pearls? Sago comes from palm starch and tapioca from cassava, but they look and cook almost the same, and most mango sago is actually made with tapioca. Use whichever you can find, they work the same here.
Why are my sago pearls hard in the middle? They need a little more time. Pull them off the heat when they are almost clear, then cover and let them sit, the residual heat finishes the centers. If they are still hard, they went into the water before it was boiling or did not cook long enough.
Can I use frozen mango? Yes. Let it thaw fully first, then blend as usual. Fresh ripe mango has the best flavor, but frozen works well when good mangoes are out of season.
Gertrude says
🖤🖤🖤🖤
Isabelle C says
My kids loved it!
Talia says
Looks yummy and refreshing 🥶
Corey says
Never tried sago, let's see how it goes 🫣
L says
I forgot it in the freezer now its like an ice cream🤣😋
Bea says
It's ironic that it's rainy season here, yet everything still feels perfect😅