Mango Sago
Mango Sago is a sweet and refreshing summer dessert for all the mango lovers! It is easy and quick to make with just 4 ingredients!
Chewy tapioca pearls with creamy coconut mango pudding and juicy mango chunks. This quick and easy Mango Sago dessert is a sweet and refreshing treat for the summertime. The most challenging part of this recipe is peeling and cutting the mango!
If you have never had Mango Sago before, it is like a mix between a pudding and a smoothie. It is made by blending fresh mangoes, condensed milk, coconut milk, and small tapioca pearls. The tapioca pearls thicken the soup and add a fun chewy texture to the bite.
What Is Mango Sago?
Mango Sago is a popular, chilled Hong Kong dessert made from a creamy blend of mangoes, coconut milk, condensed milk, mixed with small, jelly-like tapioca pearls (often mislabeled as sago) and served cold. The dessert is enjoyed for its sweet, tropical flavors and light, refreshing texture, making it especially popular in warm weather.
It can be found in many Chinese restaurants and dessert stores in Hong Kong, as well as in Singapore, Malaysia, Guangdong, Taiwan, and Papua New Guinea. Over time, this dessert has evolved into many different variations; for example, it can serve as a flavor for other desserts and drinks.
Are Sago Pearls the Same As Tapioca Pearls?
Technically, sago and tapioca are different, but the terms are often used interchangeably. Tapioca pearls come from the cassava root, while true sago pearls are made from the starch of the sago palm. Sago pearls are difficult and expensive to produce. The high demand and interchangeability in the market often lead to tapioca being used in place of true sago.
Ingredients You Need
- Mango – The primary ingredient, providing a sweet, tropical flavor. You can use fresh or frozen mangoes, but I would highly recommend fresh ripe mangoes for the best mango flavor.
- Small tapioca pearls – Small, starchy balls that add a fun, chewy texture to the creamy mixture.
- Coconut milk – To create the dessert’s creamy base.
- Sweetened condensed milk – To sweeten and add a rich flavor. Adjust the amount depending on the sweetness of your mangoes.
Variations
- Change the flavor – Swap out the mangoes for strawberries or taro.
- Add mix-ins – Add mango jellies, coconut jellies, coconut meat, popping boba, fresh pomelo, etc.
- Use a different type of milk – If you are not a fan of coconut milk, you can swap it with evaporated milk, oat milk, or whole milk. Or you can also use heavy cream for a thicker texture.
- Use another sweetener – You can use granulated sugar, brown sugar, honey, etc.
How to Make Mango Sago
- Bring water to a boil in a deep pot and add small tapioca pearls. Cook uncovered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, the tapioca pearls will turn from white to mostly translucent. Turn off the heat and cover the pot. Allow to sit for another 15 minutes until the pearls are fully translucent. If the center of the tapioca pearls is still white and not translucent, cover the pot and let them sit in the pot for another few minutes. Transfer tapioca pearls in a fine mesh strainer. Rinse with cold water to stop them from cooking and get rid of excess starch.
- Mix tapioca pearls and coconut milk
- In a blender, add the mangos and sweetened condensed milk. Blend until smooth.
- Divide the mango mixture into serving glasses. Then pour the sago mixture on top of the mango layer. Top with cubed mangos. You can also mix everything in a large bowl and serve.
How to Make Vegan Mago Sago
You can make this recipe vegan by omitting the condensed milk and adding granulated sugar, brown sugar, honey, or other sweeteners to taste.
Storage
Mango Sago is best served immediately, as the tapioca pearls will expand and become less chewy over time. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Do not freeze Mango Sago because the texture of the tapioca pearls will change.
Mango Sago
Ingredients
- 3 large mangos
- 3/4 cup (100 gr) small tapioca pearls
- 1 2/3 cups (400 ml) coconut milk
- 1/3 cup (80 ml) sweetened condensed milk, or more
Instructions
- Boil tapioca pearls – Bring 5 cups (1.25 liter) water to a boil in a deep pot and add small tapioca pearls. Cook uncovered for 15 minutes, stirring occasionally to prevent sticking. After 15 minutes, the tapioca pearls will turn from white to mostly translucent. Turn off the heat and cover the pot. Allow to sit for another 15 minutes until the pearls are fully translucent. If the center of the tapioca pearls is still white and not translucent, cover the pot and let them sit in the pot for another few minutes.
- Rinse – Transfer tapioca pearls in a fine mesh strainer. Rinse with cold water to stop them from cooking and get rid of excess starch.
- Mix tapioca pearls and coconut milk in a large bowl.
- Peel and cut the mangos into cubes. Discard the center pit. Set aside a handful of nice chunks for the topping. The rest will be blended.
- Blend the mangos – In a blender, add the mangos and sweetened condensed milk. Blend until smooth. Taste for sweetness. Add more condensed milk as needed.
- Divide the mango mixture into 6 glasses. Then pour the sago mixture on top of the mango layer. Top with cubed mangos. You can also mix everything in a large bowl and serve. Mango Sago is best served chilled.
