This homemade Mango Sago is quick, creamy, refreshing, and so fun to eat! Ready in only 30 minutes, it's perfect for an after-dinner dessert.
Looking for more Asian dessert recipes? Try my Mango Float or Durian Sago next!
About This Recipe
Mango sago is one of my wife's and my favorite desserts. Living in Vancouver, it's available at almost every bubble tea shop you go to, though typically it is served with pieces of pomelo mixed into it. The recipe I'm sharing today is a plain mango sago, but it can serve as a base for many mango sago variants. So if you want to add pomelo, go ahead!
What I love about this recipe is that it comes together super quickly- basically just the amount of time to cook the sago: about 20-30 minutes. During that time, you can do all the other prep like peeling and chopping the mangoes and making the creamy base. Mango sago is best served chilled, so I recommend refrigerating it for 30 minutes after mixing, but you can eat it right away as well.
Weโve made it somewhat of a weekly tradition to get one of these drinks every Friday night after dinner. But with this recipe, you can make it at home for way cheaper!
Key Ingredients
Small tapioca pearls: You can buy these in the dried section of most Asian grocery stores. They need to be cooked in water for about 20-30 minutes to become soft and chewy.
Mangoes: Altulfo (or honey mangoes) are my favorite mangoes to use for mango sago because they're very sweet and soft. Make sure your mangoes are well-ripened as we want their natural sweetness to come through. If your mangoes are not ripe, leave them on the counter for a few days to ripen.
Coconut milk: You can use either light coconut milk or full-fat coconut milk, depending on what you prefer. These days, I typically use light coconut milk just because full-fat coconut milk has an insane amount of fat in it.
Milk: You can use whatever milk you prefer, but whole milk will give the richest flavor. You can also use nondairy alternatives, like oat milk or almond milk.
Sweetened condensed milk: This is a canned milk product you can find at basically any grocery store. It adds sweetness without needing to dissolve sugar!
Optional, pineapple juice: I find that adding a cup of pineapple juice gives the creamy base a fantastic fruity flavor instead of being just milky.
Instructions
STEP 1: Bring a medium pot of water to a rolling boil. Add the tapioca pearls and cook at a gentle boil for 25-30 minutes until the pearls are fully translucent with no white dot in the center. Stir occasionally to prevent sticking. Rinse the tapioca with cold water, then drain and set aside.
Note: if the white dot is not disappearing, try adding more water to the pot. Sometimes, if there is not enough water, they don't go translucent.
STEP 2: Peel all the mangoes and set one aside. Chop 3 of them and add to a large bowl.
STEP 3: Blend the remaining mango with the coconut milk, milk, and sweetened condensed milk until smooth.
STEP 4: Pour the blended mango into the bowl of chopped mangoes. Stir in the drained tapioca. Stir in pineapple juice, if using. Serve immediately or chill for one hour if you like it cold.
๐ Recipe
Mango Sago
Ingredients
- โ cup small tapioca pearls
- 4 very ripe mangos
- 1 cup coconut milk
- 1 ยฝ cups milk
- ยฝ cup sweetened condensed milk
- 1 cup pineapple juice (optional)
Instructions
- Bring a medium pot of water to a rolling boil. Add the tapioca pearls and cook at a gentle boil for 25-30 minutes until the pearls are fully translucent with no white dot in the center. Stir occasionally to prevent sticking.
- Note: if the white dot is not disappearing, try adding more water to the pot. Sometimes, if there is not enough water, they don't go translucent.
- Rinse the tapioca with cold water, then drain and set aside.
- Peel all the mangoes and set one aside. Chop 3 of them and add to a large bowl. Blend the remaining mango with the coconut milk, milk, and sweetened condensed milk until smooth.
- Pour the blended mango into the bowl of chopped mangoes. Stir in the drained tapioca. Stir in pineapple juice, if using.
- Serve immediately or chill for one hour if you like it cold.
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