Mango Sago
Okay, so listen up. If you haven’t tried Mango Sago yet, you are seriously missing out. It’s like, my go to dessert when I need something bright, refreshing, and just utterly delicious. Seriously, sometimes I make this and hide it in the back of the fridge so my family doesn’t inhale it all before I get my share. (Don’t judge!) The combo of creamy coconut milk, juicy mango chunks, and those fun little sago pearls? Heaven in a bowl. It reminds me of summers growing up, even though I probably first had it way later – funny how food does that, huh?
Why You’ll Totally Dig This Recipe
So, why *this* version? Well, form one, it’s dead simple. No fuss, just pure mango goodness. I make this when I’m feeling a bit lazy but still want something impressive-ish for guests, or just, y’know, for myself after a long day (self care!). My kiddo goes absolutely wild for the sago pearls, calls them ‘treasure balls.’ Bless. Plus, it’s ridiculously refreshing, like a tropical vacation for your mouth. Perfect for when it’s absolutely sweltering outside and ice cream just feels too heavy. It’s light, creamy, and hits all the right spots without being overly sweet.
Stuff You’ll Need (Ingredients!)
- Mangoes: Two large, ripe ones. Alphonso or Ataulfo mangoes are amazing if you can find them, they’re super sweet and not stringy. But honestly, any sweet, ripe mango works fine. If mangoes aren’t in season or you’re in a super hurry, you *could* use frozen mango chunks, but fresh is always better, trust me.
- Small Sago Pearls: About half a cup. Make sure it’s the *small* kind! The big ones are a different beast entirely. You can usually find these in the Asian aisle of the supermarket or at an Asian grocery store. This brand seems reliable, I’ve used it before.
- Coconut Milk: One can (about 400ml) of full fat coconut milk. Don’t skimp on the fat, that’s where the creaminess comes form! Light coconut milk is a no go here.
- Evaporated Milk: One can (about 400ml). Some people just use more coconut milk, but my grandma always swore by adding evaporated milk for extra richness without being *too* heavy. She was right, obviously.
- Sugar: About 1/4 to 1/2 cup, depending on how sweet your mangoes are and how sweet you like things. Start with less, you can always add more later! I usually just eyeball it, maybe a couple of generous spoonfuls.
- Water: Enough for cooking the sago, maybe 4-5 cups.
- Optional: A tiny pinch of salt (enhances sweetness!) or a splash of condensed milk for extra luxury (careful, it’s sweet!).
Alright, Let’s Make This Thing! (Directions)
- Get the Sago Ready: Bring a good amount of water (like, way more than you think you need, maybe 5 cups?) to a rolling boil in a saucepan. Add your sago pearls. Give it a good stir so they don’t stick to the bottom right away. Let it boil for maybe 10-15 minutes, stirring occasionally, until most of the pearls look translucent but there’s still a tiny little white speck in the center. Don’t boil them until they’re *completely* clear yet! This is where I usually sneak a taste of the hot, plain sago… don’t ask me why.
- Rest the Sago: Turn off the heat, cover the pot, and let it sit for another 10-15 minutes. Those little white specks should disappear as they continue to cook in the residual heat. Magic!
- Rinse the Sago: Drain the sago using a fine mesh sieve. This is super important! Rinse it under cold running water until it’s cool and all that starchy stickiness is gone. You want nice, separate pearls, not a sago blob. Set it aside.
- Prep the Mango: While the sago is doing its thing, peel your mangoes. Cut one and a half of the mangoes into small cubes. These are the chunks that go into the dessert.
- Blend the Rest: Take the remaining half of the mango (and any little bits you couldn’t cube nicely) and put it in a blender or food processor. Blend it until it’s super smooth and pureed. This is the mango base!
- Mix It All Up: In a large bowl or pitcher, combine the mango puree, the can of full fat coconut milk, and the can of evaporated milk. Stir it all together really well.
- Sweeten: Add your sugar to the milk and mango mix. Stir until it’s dissolved. Taste it! Is it sweet enough for you? Add more sugar if needed. This is your chance to get it just right.
- Combine Sago and Mango: Gently stir the rinsed sago pearls into the mango milk mixture. Add the diced mango chunks too. Give it another gentle stir.
- Chill: Cover the bowl (or portion it into serving dishes – I often do individual bowls at this stage). Pop it in the fridge for at least 2-3 hours. It *needs* this chilling time for the flavors to meld and for it to get lovely and cold. Don’t skip this part! I once tried rushing this step and regretted it because it just wasn’t the same.
- Serve!: Give it a final stir before serving. Spoon it into bowls, making sure everyone gets a good mix of the pearls and mango chunks.
Little Things I’ve Learned (Notes)
- Okay, so sometimes the sago looks a little… weird after boiling and rinsing. Don’t stress! Once it’s mixed with the creamy stuff and chills, it behaves.
- The riper the mango, the less sugar you’ll need. Simple math, really.
- Don’t overcook the sago initially, letting it sit off the heat finishes it perfectly without turning it mushy.
Stuff I’ve Tried (Variations)
- Mango & Coconut: Honestly, the classic is best.
- Add Pomelo: Some people add pomelo segments right before serving. I’ve tried this, it’s nice! Adds a little tartness and different texture.
- Use Different Fruits?: I once tried making something similar with strawberries. It was… okay? But definitely not Mango Sago. Stick to the mango, folks.
Handy Tools (Equipment)
- Saucepan (for the sago)
- Fine mesh sieve (essential for draining the sago! If you don’t have one, a colander lined with cheesecloth *might* work in a pinch, but seriously, get a sieve).
- Blender or food processor (for the puree)
- Large bowl or pitcher
Keeping It Fresh (Storage)
Keep this in an airtight container in the fridge. It’s usually best eaten within 2-3 days. Though honestly, in my house it never lasts more than a day! It doesn’t freeze well, trust me, I tried. The texture gets all wrong.
How I Like to Eat It (Serving Suggestions)
Serve it chilled, simple as that. Sometimes I’ll save a tiny bit of extra diced mango to put on top of each bowl for presentation, or maybe a sprig of mint if I’m feeling fancy (which is rare). My brother likes an extra drizzle of evaporated milk on top, weirdo.
Okay, Real Talk (Pro Tips)
- Quality Mangoes Matter: I know I said any ripe mango, but seriously, a *good*, sweet mango elevates this from good to *amazing*.
- Chill Time is Non-Negotiable: Don’t rush the chilling. Seriously. The flavors need time to become friends.
- Rinse That Sago Properly: Gooey sago is sad sago. Rinse, rinse, rinse!
Got Questions? (FAQ)
Can I use tapioca pearls instead of sago? Yep, absolutely! Just make sure they’re the *small* ones, like I mentioned. Cook ’em the same way.
My sago turned into a gluey mess! What happened? Ah, classic sago struggle! Probably didn’t use enough water when boiling, didn’t stir enough initially, or didn’t rinse it properly afterwards. Or maybe all three?! Try rinsing *really* well under cold water next time.
How sweet should it be? Totally up to you! Taste the mixture *before* chilling and adjust the sugar. Remember flavors can taste a little less sweet when cold, but it’s easier to add sugar than take it away!
Can I make this ahead of time? For sure! It actually tastes even better the next day once everything has mingled properly. Just keep it chilled in the fridge.
Is this healthy? Erm, it’s dessert! It’s got fruit, which is good, but also coconut milk and sugar. Everything in moderation, right? 
Anyway, hope you give this a whirl. Let me know how it turns out! Happy cooking!
Ingredients
- 1 cup small sago pearls
- 4 cups water (for cooking sago)
- 2 ripe mangoes, peeled and diced (reserve some for garnish)
- 1 can (13.5 oz) coconut milk
- 1 cup evaporated milk
- 1/2 cup granulated sugar (adjust to taste)
- 1/4 cup condensed milk (optional, for extra sweetness)
Instructions
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1Cook the sago pearls: Bring 4 cups of water to a boil in a pot. Add the sago pearls and stir to prevent sticking. Cook according to package instructions, usually 10-15 minutes, until translucent with only a tiny white dot in the center. Remove from heat, cover, and let stand for 5 minutes until fully translucent.
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2Drain and rinse the sago: Drain the cooked sago pearls through a fine-mesh sieve and rinse under cold running water to remove excess starch and cool them down. Set aside.
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3Prepare the mango mixture: Blend about 3/4 of the diced mangoes until smooth. You can leave some small chunks if desired. Combine the mango puree with coconut milk, evaporated milk, granulated sugar, and condensed milk (if using) in a large bowl. Stir until the sugar is dissolved.
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4Combine and chill: Add the drained sago pearls to the mango and milk mixture. Stir gently to combine. Cover the bowl and refrigerate for at least 2-3 hours, or until well chilled.
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5Serve: Ladle the chilled Mango Sago into individual serving bowls or glasses. Garnish with the reserved diced mango pieces before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Ingredients
- 2 ripe mangoes, peeled and diced (reserve some for garnish)
- 1/2 cup small sago pearls
- 1 cup coconut milk
- 1 cup evaporated milk
- 1/4 cup condensed milk (adjust to taste)
- 1/4 cup sugar (optional, adjust to taste)
- Water for cooking sago
Instructions
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1Bring a pot of water to a rolling boil. Add the sago pearls and cook according to package instructions, usually 15-20 minutes, stirring occasionally, until translucent with only a tiny white dot in the center.
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2Drain the cooked sago and rinse under cold water to remove excess starch. Set aside.
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3Blend about 1.5 of the diced mangoes into a smooth puree. Dice the remaining half mango for mixing in and garnish.
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4In a large bowl, combine the mango puree, coconut milk, evaporated milk, condensed milk, and sugar (if using). Stir well until everything is combined and the sugar is dissolved.
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5Add the drained sago pearls and the diced mango pieces to the mixture. Stir gently to combine.
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6Pour the mixture into individual serving bowls or a large container. Chill in the refrigerator for at least 2-3 hours before serving to allow the flavors to meld and the dessert to thicken.
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7Garnish with reserved diced mango before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
