Chewy tapioca pearls in a sweet creamy coconut mango pudding. This quick and easy mango sago recipe is made with just 4 ingredients and is ready in 30 minutes! A refreshing family-friendly dessert great for summer or parties. This recipe is easily adaptable to be dairy-free.
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Mango Sago is a delicious chilled Cantonese dessert from Hong Kong. It's made of mango purée, condensed milk, coconut milk, tapioca and mango chunks!
Naturally sweet, creamy, and refreshing - with a fun contrast in textures from the bouncy tapioca!
This Asian dessert was created in the 1980s by a Chinese restaurant "Lei Garden". The head chef created it for Singaporeans to cool off in the summer.
Since its invention, it's swept Asia with its popularity. It's my favorite Chinese dessert and I love making it during mango season, which is May to September in North America.
Ingredients & Substitutes
Please scroll down to the recipe card below for exact measurements.
- Fresh Ripe Mangos: It's very important to use fresh, fully ripe mangos without any green on the skin - unripe mangoes can cause a sour pudding. I recommend Ataulfo, Alphonso, Ambika or Nom Dok Mai mangos.
- Small Tapioca Pearls: These are dry, tiny, white, round flavorless balls made of cassava root starch that are 2-mm wide. Or use large tapioca pearls and cook according to package directions. Do not use minute tapioca!
- Sweetened Condensed Milk: Or use condensed coconut milk for a dairy-free version.
- Whole Fat Coconut Milk: Or use half-and-half, whipping cream, or heavy cream.
- Fresh Mint Leaves (optional garnish)
Variations
Try mixing in one of the below ingredients to change up your mango sago:
- Pomelo pulp - for a refreshing citrus taste!
- Fresh coconut chunks - for added texture.
- Lychee - for a tropical twist!
- Nata de coco - for more bounce.
- Large tapioca pearls or boba - for more texture contrast.
- Grass jelly or pandan jelly - for a colorful and exotic twist.
Expert Tips
- Use fresh, fully ripe mangos without any green on the skin for a sweet taste.
- Choose mangos with less fiber - see 'Ingredients' for recommendations.
- Boil the tapioca until fully translucent - if you see a white dot in the center, keep soaking it in the hot water until it's gone.
- Use a high-power blender to make the mango mixture for a smooth pudding.
- Use a blender stick to loosen and blend the mango mixture evenly.
- Run the blended mango mixture through a fine sieve for extra smoothness.
- To easily dice a mango, slice off the wide sides, score the flesh into 1-cm cubes, then scoop them out with a large spoon.
Instructions
Below are step-by-step instructions on how to make mango sago:
- Boil tapioca: Fill a medium-size pot with 5 cups (1250 ml) water and bring to a boil. Reduce to medium heat, add tapioca pearls and boil for 10 minutes, stirring occasionally. Turn off the heat, cover and rest for 10-15 minutes on the heat source, until the pearls are fully translucent.
- Strain cooked tapioca: Strain the tapioca with a fine mesh sieve. Rinse off the excess starch with cold running water. Then strain again and transfer to a large mixing bowl.
- Make coconut sago mixture: Add coconut milk to the tapioca and mix well. Set aside.
- Make mango mixture: Peel, de-pit, and slice only two mangos and transfer them into a blender with condensed milk. Then blend until smooth and set aside.
- Prepare the last mango: Peel, de-pit, and dice the last mango into 1-cm cubes and set aside.
- Assemble and serve: Divide the mango mixture between four dessert bowls or glasses. Then divide and pour the coconut sago mixture over the mango mixture. Next top off with cubed mangos. (Alternatively, you can also mix everything except the mint in a large bowl and serve). Garnish with fresh mint and enjoy cold!
Storage
- Mango sago can last up to 2 days stored in an airtight container in the fridge. This dessert is best enjoyed fresh or the sago will lose its chewiness. Alternatively, you can store the components in separate containers to preserve the chewy texture.
- Mango sago is not recommended for freezing because the sago will change in texture.
Pairing Suggestions
Mango sago pairs well with:
- Coffee, tea, juice, bubble tea, or grass jelly milk.
- Fresh fruit.
- Mango pudding, Strawberry Sago, Earl-Grey Milk Tea Pudding, Vegan Fruit Jelly, Lychee Coconut Jelly, Pandan Coconut Jelly, or Japanese Raindrop Cake.
- Cakes, pastries, cookies, or other baked goods.
FAQ
Mango sago can be prepared up to 2 days in advance and stored in an airtight container in the fridge. I recommend storing the different components in separate containers, so the tapioca doesn't become soggy.
I recommend multiplying the portion depending on the party size. Prepare the different components up to 1 day in advance and do not exceed this. Then store the components into airtight containers in the fridge. To enjoy, assemble the dessert bowls as instructed below.
The mango can be substituted with ripe strawberries. I share a recipe for strawberry sago here.
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📖 Recipe
Quick & Easy 4-ingredient Mango Sago
Ingredients
- 1.65 lbs mangos fully ripe (this amount includes the weight of the mango seed and peel)
- ½ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- ⅓ cup sweetened condensed milk or sweetened condensed coconut milk
- 13.5 floz coconut milk whole fat - at room temperature
- fresh mint leaves optional garnish
Instructions
- Fill a medium-size pot with 5 cups (1250 ml) water and bring to a boil. Reduce to medium heat, add tapioca pearls and boil for 10 minutes, stirring occasionally. Turn off the heat, cover and rest for 10-15 minutes on the heat source, until the pearls are fully translucent.
- Strain the tapioca with a fine mesh sieve. Rinse off the excess starch with cold running water. Strain again and transfer to a large mixing bowl.
- Add coconut milk to the tapioca and mix well. Set aside.
- Peel, de-pit, and slice only two mangos and transfer them into a blender with condensed milk. Blend until smooth and set aside.
- Peel, de-pit, and dice the last mango into 1-cm cubes and set aside.
- Divide the mango mixture between four dessert bowls or glasses. Then divide and pour the coconut sago mixture over the mango mixture. Top off with the cubed mangos. (Alternatively, you can also mix everything except the mint in a large bowl and serve). Garnish with fresh mint and enjoy cold!
H
Why room temperature coconut milk vs cold?
Christie Lai
The cold kind will have the milk and fat separated and it will be a clumpy if you don't dissolve it well so I recommend using room temperature for a smoother taste.
H
Also since I am making a head, do I store the cooked tapioca pearls separately in the refrigerator in cold water to keep them from separating and then drain when assembling?
Christie Lai
Since you're making it in advance, yes store the sago separately. I recommend to drain the cooked tapioca and store in the fridge so the water doesn't make the pearls soggy.
H
While the ingredient amount changes the instructions don't change if you increase the serving size. (Note I am making for 12 people or 3X). Also why use frozen mangos as a last resort?
Christie Lai
Frozen mangoes can work but for best taste and texture, I recommend fresh ripe ones.
Carmen
This is my most favorite dessert ~ Mango Sago ~ I can’t wait to try it. Thank you for sharing your recipe 😊
Christie Lai
Thank you so much! I really hope you enjoy it Carmen!
Jd
Yummy
Wendi
Can I make this ahead by a couple of hours? I have guests coming and I don't want to be assembling this when they are here, so I was hoping to do it right before they came. Will it 'collapse' and run together if I do that? I want this beautiful presentation to stay intact.
christieathome
I would recommend making each component separately on the day of but in advance. Then chilling each component in the fridge. When before your guests arrive, you can layer each component just before. Hope this helps.
Heidi | The Frugal Girls
So I already have a soft spot for tapioca pudding, but you really take tapioca to the next level with this amazing single serve Coconut Mango Sago! 💕
Sherri
This is the perfect dessert for springtime! So refreshing and such a pretty color too! 🙂
Molly
Not only is this beautiful but it was so tasty! I love the flavours of the coconut and mango with sago! Will be trying this again!
Rebecca Dillon
What a great dessert idea for spring entertaining!