Fresh Mango Sago

I first tried mango sago at a small dessert shop during a work trip to San Francisco. Growing up, my desserts were always the typical American stuff – ice cream, cookies, and brownies. I had no idea what I was missing!

Turns out this creamy, refreshing dessert is actually pretty simple to make at home. You don’t need any fancy equipment or hard-to-find ingredients (except maybe the sago pearls, but those are easy to order online). The hardest part is just waiting for it to chill in the fridge before diving in.

What Kind of Mango Should I Use?

The type of mango you choose can really make or break this classic Asian dessert. Australian mangoes (like Kensington Pride or R2E2) are perfect because they’re super sweet and have a smooth, fiber-free texture that blends beautifully into the dessert. If you’re using regular mangoes, look for varieties like Ataulfo (also called honey or champagne mangoes) or Kent – they’re both sweet and creamy without being stringy. When picking your mangoes, give them a gentle squeeze – they should yield slightly to pressure and give off a sweet aroma near the stem. Just remember that green doesn’t always mean unripe – some varieties stay slightly green even when they’re perfectly ready to eat.

Options for Substitutions

This tropical dessert can be made with several substitutions, though some ingredients are key to getting that classic mango sago taste:

• Tapioca pearls: These tiny pearls are pretty essential for the authentic texture, but in a pinch, you could use small pearl tapioca (not the large boba kind). Just adjust cooking time according to package instructions.
• Mangoes: While fresh mangoes are best, you can use frozen mango chunks (about 2 cups). If mangoes aren’t available, try using ripe peaches or nectarines for a different but tasty twist.
• Sweetened condensed milk: If you’re avoiding dairy, try coconut condensed milk. You can also make your own by simmering 2 cups of regular milk with ½ cup sugar until reduced and thickened.
• Coconut milk: Full-fat coconut milk is best, but light coconut milk works too. If you’re not big on coconut, you can substitute with half-and-half or whole milk, though you’ll lose some of that tropical flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking tapioca pearls is getting the texture right – they should be translucent and chewy, not hard in the center or mushy on the outside, so keep testing them every few minutes while cooking until they reach that perfect consistency.

Many home cooks make the mistake of not rinsing the cooked sago pearls in cold water, which leads to clumping – make sure to rinse them immediately after cooking and keep them in cold water until ready to use.

When it comes to the mango puree, using underripe mangoes will result in a tart, fibrous mixture, so choose mangoes that yield slightly when pressed and have a sweet aroma at the stem end.

For the best texture and flavor balance, chill all components separately before combining them, and adjust the sweetness with condensed milk only at the very end since the ripeness of your mangoes will affect the overall sweetness.

What to Serve With Mango Sago?

This cool and creamy Asian dessert is perfect on its own, but there are some fun ways to make it even more special! I love serving mango sago with extra fresh fruit on the side – try adding some diced dragon fruit or lychees for a tropical twist. Since it’s already pretty sweet and rich, a cup of unsweetened Chinese tea makes a nice balance (jasmine or oolong work great). You can also turn this into a dessert bar by putting out small bowls of toasted coconut flakes, crushed peanuts, or grass jelly that people can add as toppings.

Storage Instructions

Keep Cool: This mango sago dessert is best enjoyed within 24 hours when kept in the refrigerator. Store it in an airtight container to keep all those yummy flavors locked in. The sago pearls tend to harden a bit after a day, so try to finish it while it’s fresh!

Make Ahead: You can prep the sago pearls a day ahead – just cook them and store them in some water in the fridge. When you’re ready to serve, drain the pearls and mix up your dessert with fresh mango puree and coconut milk. This way, everything stays nice and fresh.

Serve: Give your mango sago a good stir before serving, as the ingredients might separate a bit in the fridge. It tastes best when properly chilled, so let it hang out in the fridge for at least an hour before serving if you’ve just made it.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup small tapioca pearls
• 6 cups water
• 2 ripe mangoes (use australian for 2, regular for 3)
• 1/2 cup sweetened condensed milk
• 1 cup rich coconut milk

Step 1: Cook the Tapioca Pearls

Start by adding 1 cup of tapioca pearls and 6 cups of water to a pot.

Turn the heat to medium-low and cook the pearls for 10 minutes, stirring constantly to prevent them from sticking to the bottom of the pot.

After 10 minutes, place a lid on the pot, turn off the heat, and let it sit for an additional 3 minutes.

Step 2: Rinse and Set Aside Tapioca Pearls

Drain the cooked tapioca pearls through a strainer and rinse them under cold water to stop further cooking and remove excess starch.

If serving immediately, set the pearls aside.

If you’re not serving right away, leave them submerged in cold water until you are ready to use them to prevent the pearls from drying out.

Step 3: Prepare the Mango Base

Cut fresh mangos into cubes.

Place half of the mango cubes into a blender.

Add in condensed milk and coconut milk, then blend until the mixture becomes smooth and creamy.

Step 4: Combine and Serve

Gently fold the drained tapioca pearls into the blended mango mixture.

Once combined, serve the dessert with the remaining fresh mango cubes on top as a garnish.

Enjoy this refreshing and creamy treat!