Sweet mango, creamy coconut milk, and chewy tapioca pearls come together in this refreshing dessert. This easy mango sago recipe is ready in just 30 minutes with just 4 ingredients. Every spoonful is sweet, fruity, and perfectly chewy.
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Mango sago is a popular cold Hong Kong dessert created in 1987 by chef Wong Wing-chee of Lei Garden as a refreshing treat for the hot and humid Southeast Asian weather.
I have loved mango sago since I was a little girl, when I would always order it at Chinese dessert shops with my mom. They often served it with pomelo or fruity jellies, but my favorite part was always chewing on the sago.
After making my own version at home, I found that rinsing the cooked tapioca thoroughly under cold running water removes excess surface starch so the pearls stay separate instead of clumping together.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Fresh Mangos: Use ripe, tender mangos that give slightly when gently pressed and smell sweet and fruity, as firm or underripe fruit can make the pudding taste sour. Low-fiber varieties like Ataulfo, Kent, or Alphonso work best for a smooth purée.
- Small Tapioca Pearls: Use regular small tapioca pearls, not instant tapioca. Find them in the dried goods section at Asian grocery stores. Small sago pearls also work.
- Sweetened Condensed Milk: Condensed coconut milk also works for a dairy-free version.
- Full-Fat Coconut Milk: Use canned full-fat coconut milk at room temperature so it combines easily with the tapioca. Avoid light coconut milk, which can make the pudding too runny, and coconut cream, which is too thick.
- Fresh Mint Leaves: Optional, for garnish.
Expert Tips
- Drain the tapioca well: Shake off excess water so it doesn't thin the coconut mixture.
- Scrape down the blender: Push down stray mango pieces for a completely smooth purée.
Instructions
Below are step-by-step instructions on how to make mango sago:
- Boil the tapioca: Fill a medium pot with 5 cups of water and bring to a boil. Reduce to medium heat, add the tapioca pearls, and cook for 10 minutes, stirring occasionally and keeping the water bubbling throughout. Turn off the heat, cover with a lid, and let rest on the warm burner for 10 to 15 minutes. If white dots remain in the centers, keep covered and let rest for another 2 to 3 minutes at a time until the pearls are completely translucent.
- Strain the tapioca: Pour the pearls into a fine-mesh sieve to drain. Rinse thoroughly under cold running water until completely cool to stop the cooking and wash away excess surface starch. Drain well, then transfer the tapioca pearls to a large mixing bowl.
- Make the coconut tapioca mixture: Pour the room-temperature coconut milk into the bowl with the tapioca and stir until fully incorporated.
- Make the mango mixture: Peel, pit, and slice two of the mangos, then transfer them to a blender with the condensed milk. Blend on high until completely smooth. Set aside.
- Prepare the mango topping: Slice the cheeks from the remaining mango as close to the pit as possible. Score the flesh into 1-cm cubes, then use a large spoon to scoop the mango away from the skin. Set aside.
- Assemble and serve: Divide the mango purée evenly among four dessert bowls or serving glasses. Pour the coconut tapioca mixture over the mango layer, then top with the cubed mango. Garnish with fresh mint and serve immediately or chill for 1 hour before serving.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days. The tapioca pearls will soften and absorb more liquid over time.
- Freezer: I don't recommend freezing mango sago because the tapioca and coconut mixture can change texture after thawing.
Variations
- Dairy-free: Replace the sweetened condensed milk with condensed coconut milk.
- Add pomelo: Stir fresh pomelo pulp into the mango sago for a refreshing citrus flavor.
- Add jelly: Mix in diced grass jelly, pandan jelly, or nata de coco for an extra chewy texture.
FAQ
Make sure the water is fully boiling before adding the tapioca pearls. Adding them before the water is hot enough can cause them to soften unevenly or become mushy.
The tapioca pearls continue to absorb liquid as they sit. Stir in a splash of cold coconut milk just before serving until you reach your desired consistency.
The mangos may be underripe. Use ripe, tender mangos that give slightly when gently pressed and smell sweet and fruity.
More Like This
Check out my other mango dessert recipes:
📖 Recipe
Easy 4-ingredient Mango Sago (30 Minutes)
Ingredients
- 1.65 lbs mangos fully ripened (*weight includes pit & skin)
- ½ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- â…“ cup sweetened condensed milk
- 13.5 floz coconut milk full-fat kind, at room temperature
- fresh mint leaves optional garnish
Instructions
- Fill a medium pot with 5 cups of water and bring to a boil. Reduce to medium heat, add the tapioca pearls, and cook for 10 minutes, stirring occasionally and keeping the water bubbling throughout. Turn off the heat, cover with a lid, and let rest on the warm burner for 10 to 15 minutes. If white dots remain in the centers, keep covered and let rest for another 2 to 3 minutes at a time until the pearls are completely translucent.
- Pour the pearls into a fine-mesh sieve to drain. Rinse thoroughly under cold running water until completely cool to stop the cooking and wash away excess surface starch. Drain well, then transfer the tapioca pearls to a large mixing bowl.
- Pour the room-temperature coconut milk into the bowl with the tapioca and stir until fully incorporated.
- Peel, pit, and slice two of the mangos, then transfer them to a blender with the condensed milk. Blend on high until completely smooth. Set aside.
- Slice the cheeks from the remaining mango as close to the pit as possible. Score the flesh into 1-cm cubes, then use a large spoon to scoop the mango away from the skin. Set aside.
- Divide the mango purée evenly among four dessert bowls or serving glasses. Pour the coconut tapioca mixture over the mango layer, then top with the cubed mango. Garnish with fresh mint and serve immediately or chill for 1 hour before serving.
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! 💕
Kristi Cascarelli
Does this freeze well?
Christie Lai
Mango sago is not ideal for freezing because the sago will change in texture. I also share any freezing instructions in the Storage section of the blog post for future reference.
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!