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Quick Mango Sago

Featured in Sweet Treats You'll Actually Make Twice.

Mango Sago combines a tropical twist of ripe mango blended with smooth coconut milk and sugar. You start by boiling tapioca until clear and soft. The mango base gets richness from condensed milk or sugar, balancing creamy and sweet flavors. Serve with juicy mango pieces on top for a contrast of textures—chewy pearls with silky mango cream. A chill-worthy dessert you can easily adjust to your taste.
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Updated on Sat, 22 Mar 2025 22:23:50 GMT
Creamy Mango Sago Pin it
Creamy Mango Sago | cookbybook.com

The magic of a well-chilled mango sago bowl gets me every time—creamy mango swirling around those tiny, jewel-like tapioca balls makes a treat that's cool and decadent at once. I've fallen hard for this Asian dessert during hot months, loving how sweet ripe mangoes blend with velvety coconut milk and those fun, chewy sago bits. After tasting it at my neighborhood dessert spot, I just had to figure out how to whip it up at home.

During last summer's scorching heat, I brought this to our family cookout. Even my uncle who usually passes on sweet stuff couldn't help grabbing another serving. The trick? Finding perfectly ripe mangoes and nailing the cooking time for those little pearls.

Key Components

  • Mini Tapioca Pearls (Sago): These small white beads aren't the same as the big boba used for bubble tea. They cook quicker and bring a gentler texture that works beautifully in this cool treat.
  • Yellow Mangoes: Pick ones that feel slightly soft when squeezed and give off a sweet aroma near the stem. I'm partial to Ataulfo mangoes for their smooth texture and bold flavor profile.
  • Coconut Milk: The regular version creates the creamiest result, though light options work too. I've noticed the full-fat kind gives the dessert more body.
  • Sweetened Condensed Milk: This brings both sugar and creaminess. You can add more or less depending on your mangoes' natural sweetness.
Smooth mango sago, a cooling and exotic dessert featuring tiny tapioca balls. Pin it
Smooth mango sago, a cooling and exotic dessert featuring tiny tapioca balls. | cookbybook.com

Step-by-Step Method

Sago Pearl Preparation:
Get water bubbling in a pot. Scatter sago pearls in gradually while mixing to stop them from sticking together. Lower the heat to medium-low and simmer for 15-20 minutes, giving them an occasional stir to keep them moving. Look for the pearls to become nearly see-through.
Pearl Testing and Resting:
Try squeezing a pearl gently—you shouldn't see any white in the middle. Cut the heat and let pearls sit in the hot water. This 15-20 minute rest is crucial for that perfect chewy bite. Drain and wash under cool water until they don't stick anymore.
Mango Mixture Creation:
Slice mangoes around the seed and cut patterns into the flesh. Scoop the fruit into your blender. Set aside some diced chunks for the top. Pour in coconut milk and condensed milk. Blend until completely smooth. Give it a taste and add more sweetness if needed.

I first fell for mango sago on a vacation to Hong Kong, stumbling across it in a small dessert place. The owner shared that getting those sago pearls just right takes some patience—that's how you get that amazing bouncy texture.

Mastering The Pearls

I've tried making this many times now and found that timing is everything. Cook them too briefly and you'll bite into chalky centers; go too long and they turn to mush. Letting them rest in the hot water after cooking really does make all the difference.

Picking The Best Mangoes

Your mango choice totally changes how this dessert turns out. Ataulfo mangoes win my vote for their buttery feel and deep flavor, but any sweet, ripe mango will do the job nicely.

Whenever I make this cool treat, I'm instantly back at that tiny Hong Kong shop where I first tried it. It's more than just something refreshing—it shows how simple stuff handled with care can become something amazing. Whether you've never tried Asian desserts before or you're already a fan, I bet this mango sago will become a regular in your kitchen.

Luscious mango sago treat, combining smooth mango puree with bouncy sago pearls. Pin it
Luscious mango sago treat, combining smooth mango puree with bouncy sago pearls. | cookbybook.com

Frequently Asked Questions

→ Which mangoes taste the best here?
Go for Ataulfo mangoes if you can. They're extra sweet and smooth, but any ripe yellow mango works great.
→ How can I tell that tapioca is done?
The trick is to check they're all clear with no white centers after sitting in hot water.
→ Can I prep this dessert in advance?
Definitely, just store it in a sealed container in the fridge. It'll stay tasty for up to 5 days.
→ How do I make this vegan-friendly?
Substitute the sweetened condensed milk with sugar or any other plant-based sweetener you like.
→ Why does tapioca get stuck together?
Give it a quick stir now and then while cooking. It stops them from clumping on the bottom.

Easy Mango Sago

This sweet and smooth tropical dessert blends heavenly mangoes, rich coconut milk, and chewy tapioca for a refreshing finish.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes
By: Susan

Category: Desserts

Difficulty: Easy

Cuisine: Asian

Yield: 4 Servings (Makes 4 portions)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Main Components

01 3 soft and sweet Ataulfo mangoes (yellow variety preferred)
02 1 cup uncooked tiny white tapioca pearls (sago)
03 1.5 cups (13.5 oz can) of creamy coconut milk
04 2-3 tablespoons of sweetened condensed milk, adjust to your liking

Instructions

Step 01

Use a medium saucepan to heat 6 cups of water until bubbling. Stir in pearls, lower the heat, and simmer for 15-20 minutes. Stir occasionally so they don’t stick. They'll turn mostly clear with small white spots in the center.

Step 02

Switch off the heat and let the pearls sit in the hot water for 15-20 minutes. Once fully see-through, rinse under cold water and strain using a fine sieve. Keep them aside.

Step 03

Slice mangoes around the stone and scoop out the flesh with a big spoon. Dice a small portion (about 1/4 cup or half a mango) for decoration. Save it for later.

Step 04

Blend together what’s left of the mango, the coconut milk, and the condensed milk. To serve chilled, throw in a few ice cubes and blend till smooth, which takes 1-2 minutes.

Step 05

Spoon the mango blend into serving bowls. Mix in the cooked pearls, then sprinkle the reserved diced mango on top.

Notes

  1. Store in a sealed container in the fridge for up to 5 days.
  2. For a plant-based option, swap condensed milk with sugar.

Tools You'll Need

  • A medium-sized saucepan
  • A colander or fine mesh strainer
  • A blender
  • A big spoon for mango scooping

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes coconut
  • Has dairy if using regular condensed milk

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~