Mango Sago is a refreshing Asian dessert made with sweet mangoes, chewy sago pearls, and a creamy coconut milk mixture. Light, tropical, and chilled to perfection, it’s a popular warm-weather treat that’s both satisfying and easy to make.
Total Time:1 hour 35 minutes
Yield:6 servings
Ingredients
3 ripe mangoes, peeled and diced
1/2 cup small sago pearls
1 cup coconut milk
1/2 cup evaporated milk
1/4 cup granulated sugar or 1/3 cup sweetened condensed milk
6 cups water (for cooking sago)
1 cup fresh mango cubes for garnish
Instructions
Bring a large pot of water to a boil.
Add the sago pearls and cook, stirring occasionally, until mostly translucent.
Turn off the heat, cover the pot, and let the sago sit until fully transparent.
Drain the cooked sago and rinse under cold water to remove excess starch. Set aside.
Peel and dice the mangoes, reserving some cubes for garnish.
Blend most of the mangoes with the coconut milk, evaporated milk, and sugar or condensed milk until smooth.
Transfer the mango mixture to a large bowl.
Stir in the cooked sago pearls and mix well.
Refrigerate for at least 1 hour until thoroughly chilled.
Serve in bowls or glasses and top with the reserved mango cubes.
Notes
Add pomelo segments for a traditional mango pomelo sago variation.
Substitute coconut cream for coconut milk for a richer texture.
Passion fruit pulp adds a bright tropical flavor.
Use honey or maple syrup as an alternative sweetener.
Store refrigerated for up to 2 days and stir before serving.
Do not freeze, as the texture of the sago and mango may deteriorate.
