Do Share Recipe

I still remember the first time I made Mango Sago Recipe at home—it instantly took me back to a cozy Asian dessert café. I loved how something so simple could taste so refreshing and luxurious at the same time. After a few tries, I found the perfect balance of creamy coconut milk, sweet mangoes, and soft sago pearls.

This dessert feels light yet satisfying, especially after a heavy meal. Every time I serve it chilled, it disappears faster than I expect. You can also enjoy a rich Cheesy One Pot Beef and Potatoes Recipe as a comforting main dish before this dessert.

Ingredients

Below are the ingredients I use and why they work so well together. Each one plays a key role in creating that classic Mango Sago flavor and texture.

Mangoes – 2 large ripe mangoes (about 2 cups diced)
Choose ripe, sweet mangoes like Ataulfo or Chaunsa for the best flavor and natural sweetness.
Small sago pearls (tapioca pearls) – ½ cup
Small pearls cook faster and give a smoother, pudding-like texture without being chewy.
Coconut milk – 1 cup (full-fat preferred)
Full-fat coconut milk makes the dessert rich and creamy without needing dairy cream.
Evaporated milk – ½ cup
This adds body and a mild creaminess without overpowering the mango flavor.
Sugar – 2–3 tablespoons (adjust to taste)
Use white sugar or condensed milk, but always adjust based on mango sweetness.
Water – 4 cups (for cooking sago)
Plenty of water prevents the pearls from sticking together while cooking.
Ice cubes or cold water – as needed
This helps stop the cooking process and keeps the sago pearls perfectly translucent.

Note: This ingredient quantity serves approximately 4 people.

Variations

Mango Sago is incredibly flexible, and I’ve tried several versions depending on mood and dietary needs. For a dairy-free version, I simply replace evaporated milk with extra coconut milk or almond milk. If you want a sugar-free option, monk fruit sweetener or stevia works well without changing the texture.

For extra flavor, I sometimes add pomelo pulp, mini mango balls, or a splash of vanilla. You can even blend a little coconut cream into the mango puree for a more decadent dessert. If you have a sweet tooth, you might also enjoy a Turtle Cheesecake Recipe after this tropical treat.

Cooking Time

Here’s a quick breakdown of how long everything takes.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes (plus chilling time)

Equipment You Need

Medium saucepan – used for boiling and cooking the sago pearls evenly
Fine mesh strainer – helps rinse and drain cooked sago without losing pearls
Blender or food processor – used to puree the mango smoothly
Mixing bowl – for combining mango puree and milk mixture
Serving bowls or glasses – for presenting the chilled dessert beautifully

How to Make Mango Sago Recipe?

This recipe comes together in simple stages. Once you understand the flow, it becomes almost effortless.

Cooking the Sago Pearls

Bring a pot of water to a rolling boil before adding the sago pearls. Stir immediately to prevent sticking and cook until the centers turn translucent. Once done, drain and rinse under cold water to stop further cooking.

Preparing the Mango Puree

Peel and dice the mangoes, then blend them until completely smooth. I like to reserve a small portion of diced mango for garnish and texture. Fresh mango puree gives the dessert its vibrant color and aroma.

Mixing the Base

In a bowl, combine coconut milk, evaporated milk, and sugar until fully dissolved. Add the mango puree gradually and stir until smooth and creamy. Taste and adjust sweetness if needed.

Combining Sago and Mango Mixture

Add the cooled sago pearls to the mango mixture and gently stir. Make sure the pearls are evenly distributed so every spoonful has a bit of everything. The mixture should look silky and slightly thick.

Chilling and Serving

Cover the bowl and refrigerate for at least one hour. Chilling allows the flavors to blend beautifully and improves the texture. Serve cold with extra mango pieces on top.

Additional Tips for Making This Recipe Better

After making this recipe many times, I’ve picked up a few tricks that really elevate it.

I always rinse the sago thoroughly after cooking to avoid excess starch.
I chill the mangoes before blending for a naturally cold dessert.
I prefer blending mango in batches for a smoother puree.
I taste the mango first before adding sugar to avoid over-sweetening.
I let the dessert rest in the fridge longer if I want a thicker texture.

How to Serve Mango Sago Recipe?

I love serving Mango Sago in clear glass bowls or dessert cups so the color really shines. A few cubes of fresh mango or a spoon of pomelo on top adds texture and visual appeal. Sometimes I drizzle a little coconut cream on top for an elegant finish. This dessert is best served ice-cold, especially during summer.

Nutritional Information

Here’s a general idea of the nutritional value per serving.

Calories: Approximately 280 kcal
Protein: About 4g
Carbohydrates: Around 38g
Fat: Roughly 12g

Make Ahead and Storage

Mango Sago is a great make-ahead dessert and actually tastes better once chilled.

Refrigerating:
I usually store it in an airtight container in the fridge. It stays fresh and flavorful for up to 2 days without separating.

Freezing:
I don’t recommend freezing Mango Sago because the texture of sago pearls changes once thawed. It can become grainy and watery.

Reheating:
This dessert is meant to be enjoyed cold, so reheating isn’t necessary. If it thickens too much, I just stir in a splash of cold milk before serving.

Why You’ll Love This Recipe?

There are so many reasons this dessert has become a favorite in my kitchen.

It’s incredibly easy to make with simple ingredients.
Even beginners can pull this off without stress or special skills.
It’s refreshing and light, perfect for warm weather.
The chilled mango and coconut combo feels soothing and satisfying.
It’s versatile for different diets and preferences.
You can easily adjust sweetness, milk options, or add fruits.
It looks beautiful with minimal effort.
The natural mango color makes it visually stunning every time.

Ben Carraoli