Craving a sweet and creamy dessert that tastes like sunshine in a bowl? Mango Sago might be your next favorite tropical treat. This luscious dish brings together fresh ripe mangoes, chewy tapioca pearls (sago), rich coconut milk, and a hint of sweetened condensed and evaporated milk for the ultimate Asian fusion dessert. Whether you’re beating the summer heat or just in the mood for something fruity and light, Mango Sago fits the bill.
Discover great ideas like Mango Tiramisu if you’re looking to explore more mango-based delights.
What is Mango Sago?
Mango Sago (楊枝甘露) is a popular dessert originating in Hong Kong and commonly found in restaurants across Singapore, Malaysia, and Taiwan. It combines fresh mango puree, creamy coconut milk, and small translucent tapioca pearls. Occasionally, pomelo or grapefruit is added for a tangy contrast.
Ingredients for Mango Sago
Here’s what you’ll need to make a perfect batch:
| Ingredient | Purpose |
|---|---|
| Ripe Mangos | Sweet tropical base flavor |
| Coconut Milk (Full-fat) | Creamy texture with coconut aroma |
| Evaporated Milk | Rich and smooth base layer |
| Condensed Milk | Sweetness and thick texture |
| Small Sago Pearls | Chewy bite and body to the pudding |
| Mango Jelly (Optional) | Added texture and color |
| Coconut Jelly (Optional) | Tropical chew and fun contrast |
Looking for inspiration? Try Dragon Fruit Ice Cream if you’re in the mood for another exotic fruit recipe.
Substitutes and Add-ins
Substitutions:
- Milk: Swap evaporated milk with almond or oat milk for a dairy-free twist.
- Sweeteners: Use maple syrup, honey, or sugar in place of condensed milk.
Add-ins:
- Pomelo or grapefruit: For citrus punch.
- Fruit jelly or popping boba: To boost the texture and flavor complexity.
How to Make Mango Sago (Step-by-Step)
- Cook the Sago: Boil tapioca pearls for about 15 minutes, stir occasionally. Let it rest for another 15 minutes off the heat.
- Cool the Pearls: Strain and rinse with cold water. Let sit in a bowl of cold water to prevent sticking.
- Blend Mango Base: In a blender, mix mango and evaporated milk until smooth.
- Combine: In a bowl, mix the cooked sago, diced mangoes, coconut jelly, mango jelly, coconut milk, condensed milk, and mango puree.
- Chill & Serve: Refrigerate or serve over ice. Scoop into cups and enjoy.
Don’t miss our Papaya Lime Sorbet for another light and fruit-forward dessert.
Expert Tips for Perfect Mango Sago
- Use Ripe Mangos: The richer and juicier the mango, the better the flavor.
- Watch the Sago: Slight white centers in the pearls are fine—they’ll continue cooking off the heat.
- Sweetness is Key: Taste as you go, and adjust condensed milk accordingly.
- Chill Well: Serve chilled for best experience. Add ice only if you’re eating it immediately, as it can dilute the flavor.
How to Store Mango Sago
- Best Fresh: Enjoy it freshly made for the best chewy texture.
- Store: Refrigerate in airtight container for up to 3 days.
- Do Not Freeze: Tapioca pearls turn mushy when frozen.
Serving Suggestions
Pair Mango Sago with:
- Light Asian salads like Vietnamese Goi Ga or Japanese cucumber salad.
- Fried snacks like yaki onigiri or Korean-style fried chicken.
- Other desserts like Peach Sorbet or coconut jelly.
Conclusion
If you’re looking for a quick, easy, and refreshing dessert, Mango Sago is a perfect blend of tropical flavor and creamy indulgence. It’s budget-friendly, versatile, and works for all kinds of eaters, including those on plant-based diets with simple substitutions.
Check out our Blueberry Cream Mochi Buns for another crowd-pleasing dessert recipe.