Mango sago is one of those desserts I grew up eating in Manila and never stopped craving. Chewy sago pearls, fresh mango, strawberries, and coconut milk. Cold, refreshing, and the kind of thing that makes everyone at the table ask for seconds.
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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. I added strawberries because the combination is just so delicious and the colour together in the glass is something else.
Five ingredients, 30 minutes, and it tastes like something you would order at your favourite Asian dessert cafe. If you love easy no-bake desserts try my Coconut Mango Chia Pudding or my Ube Leche Flan for two more that belong on the same dessert table as this one.
What is mango sago?
Mango sago is a chilled dessert that originated in Hong Kong and became one of the most beloved desserts across Asia, especially in the Philippines.
It is made with fresh mango, chewy sago pearls, and coconut milk. The sago pearls are cooked until soft and translucent then mixed with mango and coconut milk and chilled until cold and refreshing. Simple, light, and naturally vegan.
Jump to:
Ingredients
- Mangoes & Strawberries: Choose ripe and juicy mangoes for the best flavour. The strawberries are Carmen's addition and the combination together is genuinely worth it. Feel free to use just mango if that is what you have.
- Sago pearls: Small round balls made from palm starch that add a chewy texture to the dessert. Different from tapioca pearls which come from cassava root, but in a pinch tapioca pearls work perfectly as a substitute.
- Coconut milk: I used a lighter coconut milk and water blend for a more refreshing result. Full-fat coconut milk makes it creamier and richer.
- Condensed milk: Sweetens the mixture and adds richness. A vegan coconut condensed milk option is available at most Asian grocery stores.
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.
Mango Sago. Fresh Mango, Strawberries, Done in 30 Minutes.
Ingredients
Equipment
Method
- Bring 3 cups of water to a boil.
- Add sago pearls and cook for 10 minutes, stirring occasionally, until translucent. Turn off the heat, cover with a lid, and let sit for 10 minutes.½ cup sago pearls or tapioca pearls
- Drain and rinse the sago pearls immediately under cold water to remove excess starch. Set aside.
- In a large bowl combine sago pearls, coconut milk, condensed milk, mango, and strawberries. Mix well.
- Refrigerate for at least 30 minutes until cold.
- Serve in glasses topped with extra mango and strawberry.
Notes
TOP TIPS
- Ripest mangoes you can find. Yellow mangoes are the best. Frozen works also, just thaw and drain first.
- Rinse the sago immediately under cold water after cooking. This removes the excess starch and keeps them chewy not gummy.
- Do not overcook. Ten minutes boiling, ten minutes covered off the heat. That is it. Overcooked sago goes mushy.
- Taste before serving. Add more condensed milk if it needs sweetness or more coconut milk if you want it lighter. To make it fully plant-based swap for vegan coconut condensed milk.
Nutrition
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Frequently Asked Questions for Mango Sago
What is the difference between sago and tapioca pearls?
Sago pearls come from palm starch while tapioca pearls come from cassava root. They look almost identical and work the same way in this recipe so use whichever you can find.
Where do I find sago pearls?
Look in the dried goods or baking aisle of any Asian grocery store. Tapioca pearls work as a direct substitute if you cannot find sago.
How do I stop sago pearls from getting gummy?
Rinse them immediately under cold water after cooking. The cold rinse removes excess starch and keeps each pearl separate and chewy.
Can I make this ahead?
Yes. Make up to 24 hours ahead and keep refrigerated. Give it a stir before serving and add a splash of coconut milk if it has thickened.
What can I add to mango sago?
Pomelo segments, coconut jelly, or toasted coconut flakes all work beautifully. Each one adds a different texture and takes the bowl from simple to something you would pay for at a dessert cafe.
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😅