Mango Sago

Mango Sago… creamy, fruity, refreshing, heavenly. This mango sago dessert is so delicious and easy… it’s hard not to get addicted! With juicy mango, refreshing coconut milk, and a dollop of sweet condensed milk, these bouncy little tapioca pearls are sure to become your new favourite dessert.

The humble yet indulgent sago dessert is a Cantonese dessert that originated in Hong Kong, mango sago is a fusion of traditional Asian flavours and modern culinary techniques. It has now spread to be a loved dessert all over the world.

This mango sago is so easy to make, the hardest part is stirring the sago. There’s no cutting involved (unless you choose to use fresh mango, but I personally find frozen mango defrosted is just as juicy and delicious!). 

I first fell in love with mango sago through MeetFresh… that was dangerous with UberEats! Granted, this mango sago recipe is quite different from the one from MeetFresh. This version is more budget and home cook friendly! After learning to make this at home, it has definitely become a new obsession of mine. This mango sago recipe isn’t heavy, and despite what you may think with the condensed milk, it isn’t overly sweet either. These factors can vary depending on your personal preference. 

Is this mango sago a hot or cold dessert?

I personally prefer this dessert chilled, so I make it a few hours before serving. I just keep the mango mixture and the sago separate and combine right before serving. If you would like yours on the warm side, rinse the sago with lukewarm water, and eat straight after making. 

Dietary Preferences:

Sago are translucent beads that are naturally gluten free and are easy to digest, which makes them a great option for various dietary preferences. To make this particular dessert vegan/dairy free simply replace the condensed milk with a simple syrup of your choice. 

Why you should make this mango sago:

1. Tropical Treat: whilst you might not be able to hop on a plane and land in paradise, by making this dessert it sure does taste like a hint of a tropical escape. 
2. Effortless: who doesn’t love an easy dessert? You can make it earlier in the day and save it for later, or eat it straight after making it. Minimal effort, minimal ingredients, maximum reward! 
3. All Year Rounder: you might think that due to the use of mango it would be a seasonal dessert; however, the great thing about the mango being blended is that you can use frozen mango. In fact, I used frozen mango when making this myself. Plus, due to it’s customizable nature, you are more than welcome to switch mango out for a seasonal fruit if you would like. 

Key Ingredients

• Sago: sago pearls come from the pith of palm trees, and are a unique additive to the dessert world. They are small, chewy and translucent. 
• Mango: frozen or fresh works perfect for this dessert. They’re also a great source of dietary fibre, aiding in digestion and promoting a feeling of fullness. 
• Coconut Milk: a great enhancer to the tropical flavours of mango sago, adding a nice creaminess without the dairy. As well as the benefit from its healthy fats and nutrients. A staple in many Asian sweet and savoury dishes. 
• Condensed Milk: to just add that cherry on top to the mango sago, delicious and sweet condensed milk. You can add as much or little of this as you prefer (I may be guilty of overdoing it a little, oh well!). 

**I had a video showcasing this sago blow up a bit on TikTok, and someone recommended using coconut condensed milk if you really want to concentrate on the coconut flavour.

How do you make mango sago?

It’s as easy as 1,2,3! 

Step One:

Add ¾ of the mango, whole tin of coconut milk, and the condensed milk to a blender. Blend on high until you have a smooth consistency.

Step Two:

Bring 9 cups of water to a rolling boil. Add the sago, continuously stir for 10 minutes whilst it cooks. After 10 minutes, remove from the heat, pop a lid on it, and set rest for 4 minutes.  

Step Three:

After the sago has finished resting, rinse it to get rid of the slimy texture. Combine the rinsed sago and mango mixture, serve with a couple pieces of mango on top. 

What can I serve it with?

Sago desserts often have a wide variety of toppings. When I have gotten MeetFresh mine would have taro and rice balls, and I’d often add vanilla ice cream. Other popular toppings could be red beans, grass jelly, coconut jelly, there’s many to choose from!

How to store it?

If you were wanting to make a larger batch of sago (understandable it’s amazing), it’s easy to store. Make sure you keep the mango mix and the cooked sago in separate bowls that are covered. It should like a few days in the fridge. When you want to make yourself a serving, first take your desired amount of sago and run it under some water to separate the pearls. Then add a few dollops of the mango mix. Easy as! 

More for your sweet tooth:

• Apple and Peach Crumble
• Lemon Lime Cheesecake
• Cinnamon Chocolate Chip Cookies
• Earl Grey Chiffon Cake
• Apple Walnut Scones
• White Chocolate Pistachio Cookies
• Pumpkin Coffee Cake

Mango sago, whilst humble with its simplicity, is bursting with fresh flavour. What’s not to love? I highly recommend trying this delicious dessert, your taste buds will thank you later! Alrighty, let’s go!