Mango Sago is a satisfying summer dessert filled with fresh mango chunks, tapioca pearls, and coconut milk!
Or love Sago? Try my Easy Avocado Sago Jelly!
What is Mango Sago?
It’s a popular Asian dessert, usually served in Asian restaurants or stores. It is said to have originated in Hong Kong, but its popularity spread to neighboring countries like the Philippines, China, and Singapore.
Tips & Variations:
- The best kinds of mangos to use are Carabao or Alphonso mangos! These mangos are usually sweeter than any other mango variety! You can find them at your local Asian market or Trader Joe’s.
- If you can’t find sago pearls, you can use tapioca pearls.
- If your mangos are really sweet, add less sugar.
- If you don’t have mango available, you can serve it with fresh berries, pineapple, or even frozen fruit!
- Storage: Store in the refrigerator for up to 5 days in an airtight container.
How to Make Mango Sago
Listed below are all the ingredients you will need:
- mango juice
- coconut milk
- tapioca pearls
- evaporated milk
In a blender, add 1 cup of diced mangoes, mango juice, and coconut milk, and puree until smooth.
Next, transfer to a large bowl and mix the remaining ingredients until fully combined and chill before serving.
Frequently Asked Questions:
No. Tapioca pearls are made from the starch of cassava while sago is made from the starch of tropical palm trees. But they taste very similar.
No, it will affect the texture, just follow the directions of the package.
- 2 ½ cups diced mango flesh
- 1 cup mango juice
- ½ cup coconut milk
- 3 tablespoons granulated sugar
- 1 ⅓ cups cooked tapioca pearls
- ¾ cups evaporated milk
- In a blender, add 1 cup of diced mangoes, mango juice, coconut milk, and puree until smooth.
- Follow the directions on how to make tapioca pearls.
- Transfer to a large bowl and mix the remaining ingredients until fully combined.
- Chill in the refridgerator for at least 30 minutes before serving.