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Mango Sago Recipe
Ben Carraoli

Mango Sago Recipe

I still remember the first time I made Mango Sago 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Mangoes – 2 large ripe mangoes about 2 cups diced
  • Small sago pearls tapioca pearls – ½ cup
  • Coconut milk – 1 cup full-fat preferred
  • Evaporated milk – ½ cup
  • Sugar – 2–3 tablespoons adjust to taste
  • Water – 4 cups for cooking sago
  • Ice cubes or cold water – as needed

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.