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Quick & Easy 4-ingredient Mango Sago

Christie Lai
Mango Sago. A delicious popular Asian dessert bursting with sweet mango flavor with creamy bouncy tapioca pearls! An easy 4-ingredient dessert. Ready in 30 minutes! I also share how to make this vegan as well.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine Chinese
Servings 4
Calories per serving 467 kcal

Ingredients
 
 

  • 3 large mangos fully ripe (about 750 grams or 1.7 lbs worth of mangos)
  • ½ cup small tapioca pearls uncooked
  • cup condensed milk (for a vegan alternative, replace with condensed coconut milk)
  • 13.5 floz coconut milk whole fat at room temperature

Optional Garnish

  • Fresh mint leaves

Instructions
 

  • In medium pot filled halfway with water (about 5 cups of water), bring to a boil on high heat. Once the hot water reaches boiling point, add small tapioca pearls. Reduce to medium high heat or to a rolling boil, boil for 10 minutes. Do not cover and stir occasionally.
    Turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. Note: If you see a small white dot in the center of the pearls, they will need another 2-3 minutes to sit covered in the hot water to become translucent.
  • Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water or in a bowl of cold water, until cool to touch. Strain out excess water. Transfer cold tapioca to a large bowl.
  • Open canned coconut milk (and remove the lid for safety measures). Give it a thorough mix inside the can so the fats combine with the coconut water. Add coconut milk into the bowl with tapioca and mix well. This is your sago mixture. Set aside.
  • Meanwhile, peel and slice 2 of the mangos (reserving the third mango for later). Place mango pieces into blender or food processor.
    Add condensed milk into blender. Blend until smooth into a mango puree. Divide and pour mango mixture into 4 dessert bowls or glasses.
  • Peel the last mango and dice it into small cubes. Set aside.
  • Divide the coconut sago mixture into 4 equal portions and pour each portion on top of the mango layer in the dessert bowls. Top it off with the cubed mangos. Optional: garnish with a fresh mint leaf for aesthetics. Enjoy!
  • (Alternatively, if you prefer to serve this dessert without the layers, mix everything together in a large bowl and divide into small portions.)

Notes

Storage

To store, you can keep the components separate or mix everything altogether in a large airtight container in the fridge for up to 4 days. To serve, allow the mixture to soften at room temperature, specifically the coconut sago component as coconut milk tends to go hard when cold.
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Nutrition
Calories: 467kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 47mg | Potassium: 570mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1749IU | Vitamin C: 58mg | Calcium: 113mg | Iron: 4mg