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Mango Sago

Mango sago is a Chinese mango dessert made with pearl sago cooked until translucent and a velvety orange mango puree. The chilled coconut milk base is blended smooth, then topped with fresh mango cubes for a vibrant summer mango dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Chinese-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Mango sago components
  • 0.5 cup small tapioca pearls (sago) Use sago/tapioca pearls for pearl texture.
  • 2 ripe mangoes Divide: one mango for puree, one mango for cubes.
  • 1 can (13.5 oz) full-fat coconut milk Provides the creamy base.
  • 2 tbsp granulated sugar Sweetens the mango-coconut mixture.
  • 1 tbsp condensed milk Adds richness and silkiness.
  • 0.5 cup whole milk Helps mellow sweetness and lighten the base.
  • 0.25 fresh mango cubes For topping; amount to taste.
  • fresh mint For garnish; optional but traditional.

Equipment

  • 1 large pot
  • 1 blender

Method
 

Cook the sago pearls
  1. Bring a large pot of water to a boil, then add small tapioca pearls (sago) and cook for 12-15 minutes, stirring until translucent. Drain and rinse with cold water, then set aside to stop the cooking.
Blend the mango coconut puree
  1. In a blender, puree one ripe mango with full-fat coconut milk, granulated sugar, condensed milk, and whole milk until completely smooth, with no mango chunks remaining. Scrape down the sides as needed for an even orange base.
Combine and chill
  1. Dice the second ripe mango into small cubes, then stir the cooked sago pearls into the mango coconut mixture. Fold in the diced mango cubes so they float throughout the base.
  2. Refrigerate the mixture for at least 1 hour, until thoroughly chilled and set to a cool, creamy consistency. Keep it covered to prevent skin from forming on top.
Serve
  1. Spoon the chilled mango sago into bowls or glasses, then top with fresh mango cubes and a mint sprig. Serve cold for the best texture contrast between pearls, puree, and fruit.

Notes

For the silkiest texture, rinse the cooked tapioca pearls thoroughly with cold water so they don’t clump. Refrigerate in a covered container up to 3 days; stir before serving. Freezing isn’t recommended because the pearls can lose their chew after thawing. If you want a lighter option, use light coconut milk instead of full-fat for a lower-calorie coconut base.