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Mango Sago

Traditional mango sago pudding with blue kitchen towel
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This is pure sunshine in a bowl! A sweet and creamy mango puree is filled with fun, chewy tapioca pearls (sago). It’s a super refreshing and easy Asian dessert that’s perfect for cooling down on a warm day. You’re going to love it!

Ingredients

Scale
  • 1 cup mini white tapioca pearls (not large boba pearls)
  • 3 large, ripe mangoes (Ataulfo or honey mangoes work best!)
  • 1 (13.5 oz) can full-fat coconut milk (don’t use light)
  • 2–3 tbsp sweetened condensed milk (adjust to your taste)
  • 6 cups water (for cooking the pearls)

Instructions

  1. Cook the Sago: In a medium pot, bring 6 cups of water to a strong, rolling boil. Add the tapioca pearls, immediately reduce the heat to a medium-low simmer, and cook for 15-20 minutes. Stir every few minutes to prevent sticking. The pearls should look mostly translucent with a tiny white dot in the center.
  2. Rest the Sago: Turn off the heat, cover the pot, and let the pearls sit in the hot water for another 15-20 minutes. This secret step makes them perfectly chewy and fully translucent.
  3. Rinse: Drain the cooked sago in a fine-mesh strainer and rinse thoroughly with cold water. This stops the cooking and washes away extra starch. Set aside.
  4. Make the Mango Base: While the sago cooks, prepare the mangoes. Peel and dice about half a mango and set it aside for the topping. Put the rest of the mango flesh into a blender with the full-fat coconut milk and 2 tablespoons of sweetened condensed milk. Blend until completely smooth.
  5. Combine and Serve: In a large bowl, stir the rinsed sago pearls into the creamy mango base. Give it a taste and add more condensed milk if you’d like it sweeter. Pour into individual bowls and top with the fresh diced mango you set aside.

Notes

  • Serving Suggestions: This dessert is best served chilled. I love serving it in clear glass bowls to show off the beautiful color and texture!
  • Tips & Tricks: The key to perfect sago is adding it to water that’s already boiling and not skipping the resting step. For a vegan version, simply swap the condensed milk for maple syrup, agave, or sugar to taste.
  • Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dessert will thicken as the pearls absorb more liquid, becoming more like a pudding—it’s still delicious! Do not freeze.

Find it online: https://recipesh.com/mango-sago/