Ever tasted sunshine in a spoon? That’s what this Mango Sago feels like — bright, creamy, tropical, and just a little addictive.
I absolutely adore desserts that feel indulgent but are secretly light and refreshing — and Mango Sago is exactly that! Chilled, silky pudding packed with sweet mango puree, soft chewy sago (or tapioca pearls), and rich coconut milk, it’s the ultimate tropical treat.
Just like my Mango Sorbet, No-Bake Mango Cheesecake, this one too comes together in just a few ingredients and is perfect for when you want something sweet but not heavy. Whether you are hosting friends or simply want an easy, homemade dessert for yourself, this chilled sago mango is sure to hit the spot!
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Mango Sago Ingredients
Sago Base
- Sago (Tapioca Pearls): Use small, white sago pearls — they turn wonderfully chewy when cooked.
- Water: For soaking and cooking the sago.
Creamy Mix
- Coconut Milk: Gives the dessert its tropical, creamy base. You can use canned or fresh, but use thick, full-fat coconut milk for the best texture.
- Condensed Milk: Adds sweetness and richness; you can adjust the amount depending on how sweet your mangoes are.
Mango Layer
- Mango Pulp: Fresh Alphonso or Kesar mangoes are ideal for their sweet, rich flavor. Frozen or canned pulp works too when fresh isn’t in season.
- Mango Slices (Optional): For topping and extra fruity bursts!
Frequently Asked Questions
Mango Sago is a popular dessert across Southeast Asia, especially in Hong Kong and Taiwan, where chilled, fruity, tapioca-based sweets are a summer staple.
Sweet, non-fibrous varieties like Alphonso, Kesar, or Ataulfo work beautifully. You want smooth pulp and a rich, tropical flavor.
Sago needs to be soaked and then simmered gently. Overcooking or skipping the soak can make it clump or stay hard inside. Stirring frequently also helps prevent sticking.
You can swap mango with other soft fruits like ripe peaches, papaya, or even strawberries. Just blend into a smooth puree and follow the same steps.
Richa’s Top Tips
- Soak the sago properly: A good soak (at least an hour) helps the pearls cook evenly and prevents that unpleasant hard center.
- Cook low and slow: Once boiling, simmer the sago on low heat and stir often, this keeps the pearls separate and perfectly chewy.
- Chill both layers: Letting both the mango mix and sago mix chill separately before layering gives you that cool, refreshing dessert texture.
- Layer just before serving: For the best visual appeal and texture, assemble the mango and sago layers right before you serve
Serving Ideas
Storage Tips
- Mango sago is best served fresh, but you can refrigerate leftovers in an airtight container for up to 1-2 days.
- Keep the sago mixture and mango puree stored separately to prevent the pearls from getting mushy.
- Give it a gentle stir before serving, and if it thickens too much, loosen it with a splash of coconut milk.
Customisation Ideas
- Swap the fruit: Try papaya, lychee, or passionfruit if mango isn’t available.
- Add texture: Toss in some toasted coconut flakes, chopped nuts, or a sprinkle of chia seeds for extra crunch.
- Make it vegan: Use plant-based condensed milk or skip it entirely for a naturally dairy-free version.
- Change the base: Mix in almond or oat milk for a slightly nutty flavor twist.
Did You Know?
Tapioca pearls, also known as sago, come from the starch of the cassava root and are used in dishes all over the world — from bubble tea in Taiwan to puddings and desserts in India and Southeast Asia. When cooked, they become soft, chewy, and slightly translucent, giving that signature texture we all love. Fun fact: even though they’re often called “sago,” true sago comes from palm stems, but most recipes today (including this one) use the more common tapioca pearls!
Mango sago is one of those desserts that feels fancy but is incredibly easy to make. It’s light, creamy, tropical, and perfect for when you want something sweet without a ton of effort.
If you try this recipe, don’t forget to tag me on Instagram @my_foodstory, I’d love to see how you make it your own! And while you’re here, check out my blog for more easy summer dessert ideas to keep your menu fresh and exciting.
Watch Mango Sago Recipe Video
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Sago mix:
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Rinse the sago and soak in ½ cup of water for 1 hour.
½ cup sago or tapioca pearls, 2 cups water
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Take 1 ½ cups of water in a pot and bring to a boil over high heat. Drain the soaked sago, add it to the pot and once it starts boiling, cook on low heat for 2-3 minutes till they turn transparent. Stir frequently to prevent the sago from clumping together or sticking to the bottom of the pot.
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Drain the cooked sago to remove excess water if any. Add ½ cup coconut milk & 2 tablespoons of condensed milk. Mix well and refrigerate until serving.
3 tablespoons condensed milk, 1 cup thick coconut milk
Mango mix:
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Add mango pulp, ¼ cup coconut milk, remaining 1 tablespoon of condensed milk to a blender and blend to a smooth paste. Chill in the refrigerator for 1 hour.
1 cup mango pulp
Layering mango sago:
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At the time of serving, take a dessert cup or bowl, add 2 tablespoons of mango mix, 2 tablespoons of sago mix and top with mango slices.
Mango slices for garnish
- Sago must be soaked so they cook faster. It should be cooked on low heat to avoid them clumping together or sticking to the pan.
- Fresh mangoes taste best in the recipe. canned or frozen mangoes may also be used if fresh ones are unavailable.
Calories: 311kcal, Carbohydrates: 42g, Protein: 3g, Fat: 16g, Saturated Fat: 13g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 5mg, Sodium: 48mg, Potassium: 216mg, Fiber: 2g, Sugar: 23g, Vitamin A: 1456IU, Vitamin C: 10mg, Calcium: 65mg, Iron: 9mg
This article was researched and written by Harita Odedra.