Family favourite easy mango sago recipe with fresh mangoes, coconut milk, and chewy tapioca pearls. It is rich, creamy, refreshing, and one of the best mango desserts that you can prepare in under 30 minutes.

A drinking glass containing mango sago drink with mango dice on top.

Every spoonful is cold, silky, and full of tropical mango flavour, making it perfect for warm summer days when you want something chilled and refreshing.

Mango sago is a popular Asian dessert, somewhere between a pudding, a fruit dessert, and a chilled fruit drink. Making this fruit dessert is easier than you imagine!

If you love it with strawberry, try my Strawberry Sago recipe, which is equally creamy, rich and full of fresh strawberry flavour.

Easiest Mango Dessert

This is my go-to dessert when I want something that tastes amazing but also needs to be easy and fuss-free. No baking, no complicated steps, and barely any cooking. Perfect for warm summer days.

When we have friends or family over, I make this dessert because I can prepare it ahead of time and simply leave it to chill in the fridge until it is served. Just spoon it into little bowls or glasses straight from the fridge.

My mum used to make it every summer when mangoes were in season and at their sweetest. The whole kitchen would be filled with ripe mangoes, and I could never wait long enough for it to fully chill. Here is my version of the mango sago recipe, but it’s also easy to customise to your taste.

What You’ll Need

Labelled ingredients of making sago and mango dessert displayed on the white table.

½ cup small sago pearls
400g fresh mango, diced (reserve some for topping)
200ml evaporated milk
200ml coconut milk
4 tbsp condensed milk

Choosing Sweet Mangoes

The sweeter the mangoes are, the better your mango sago will taste. A ripe mango should smell sweet and feel slightly soft when gently pressed. Sometimes the slightly wrinkly mangoes are actually the sweetest ones.

If fresh mangoes are not in season, frozen mango works really well too.

Ataulfo, Carabao, or Alphonso mangoes work especially well because they are smooth, juicy, and not too fibrous.

How We Make Mango Sago at Home

An image showing how to cook sago in boiling water.

Cook the Sago: Bring a pot of water to a boil and add the small sago pearls. Stir occasionally so they do not stick together.

Boil for about 10 minutes, then turn off the heat, cover with a lid, and let it sit for another 10 minutes.

Once the sago turns mostly translucent, drain and rinse well with cold water and set it aside.

An image showing how to bland chopped mangoes in a food blender.

Make the Mango Puree: Peel and dice the mangoes. Reserve some chunks for topping later.

Blend the remaining mango with half of the evaporated milk until smooth and creamy.

An image showing combining the mango puree, sago and coconut milk in a large mixing bowl.

Mix Everything Together: In a large bowl, combine the cooked sago, coconut milk, remaining evaporated milk, mango puree, and condensed milk.

Stir everything together until smooth and creamy. Taste and adjust the sweetness if needed.

An image of a large glass bowl containing a sago mango drink, covered with a cling film.

Chill and Serve: Cover and refrigerate for 1 to 2 hours until cold and refreshing.

Before serving, stir in the reserved mango chunks.

Note: If you are short on time, you can also serve it straight away over ice cubes. But please be aware that adding ice cubes can make the drink a bit watery, and the sago drink can be a bit lighter in texture.

Make This Sago Mango Better

On hot days, I love adding partially frozen mango chunks because they make the dessert extra cold.
If the mango sago becomes too thick after chilling, simply stir in a little extra evaporated milk, coconut milk, ice cubes or just water.
If it feels too thin, leave it in the fridge a little longer because the sago naturally thickens as it sits.

Easy Ways to Customise this Dessert

One of the nicest things about mango sago is how easy it is to adjust depending on what you feel like.

Chia seeds and basil seeds add extra texture and make it even more refreshing.

You can also add extra fruit pieces like lychee, dragon fruit, strawberries, passion fruit pulp, or nata de coco (coconut jelly) for a more tropical version.

For a lighter version, replace part of the coconut milk with regular milk.

A glass cup containing a creamy sago drink with mango chunks and garnished with mint leaves.

Keeping It for Later

Mango sago keeps well in the fridge for about 2 to 3 days. Give it a good stir before serving because the sago naturally settles at the bottom.

Honestly, sometimes it tastes even better the next day when everything has chilled properly, and the flavours blend together more.

FAQs

Why did my sago turn mushy?

It may have overcooked the sago. Rinsing with cold water helps stop the cooking process.

Why is my mango sago too thick?

Sago naturally thickens in the fridge. Just stir in a little more milk or coconut milk before serving.

Can I reduce the sweetness?

Absolutely. Simply use less condensed milk and let the mango sweetness stand out more naturally.

Can I serve mango sago warm?

You can, although it is usually served chilled. Honestly, though, it still tastes comforting, slightly warm too.

How long does mango sago last in the fridge?

About 2 to 3 days if kept chilled in an airtight container.

More Tasty Asian Dessert Recipes

Tried This Mango Sago Recipe?

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📖 Recipe

Mango Sago

Family favourite easy mango sago recipe with coconut milk, chewy tapioca pearls, and fresh mangoes. It is creamy, rich, refreshing, and one of the best mango desserts that you can prepare in under 30 minutes.

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Course: Dessert

Cuisine: asian

Prep Time: 10

Cook Time: 10

Chilling Time: 1

Servings:

Calories: 278kcal

Author: Khin

Equipment

▢
1 Blender

Ingredients

▢ 90 grams Sago pearls About ½ cup
▢ 2 Mango Large mangoes about each 200g/7oz
▢ 200 ml Coconut milk About ¾cup
▢ 200 ml Evaporated milk About ¾cup
▢ 4 tbsp Condensed milk About 80g

US Customary - Metric

Instructions

Cook the Sago

Bring a pot of water to a boil and add the small sago pearls. Stir occasionally so they do not stick together.
Boil for about 10 minutes, then turn off the heat, cover with a lid, and let it sit for another 10 minutes.
Once the sago turns mostly translucent, drain and rinse well with cold water to stop the cooking. Set aside.

Make the Mango Puree

Peel and dice the mangoes. Reserve some chunks for topping later.
Blend the remaining mango with half of the evaporated milk until smooth and creamy.

Mix Everything Together

In a large bowl, combine the cooked sago, coconut milk, remaining evaporated milk, mango puree, and condensed milk.
Stir everything together until smooth and creamy. Taste and adjust the sweetness if needed.

Chill and Serve

Cover and refrigerate for 1 to 2 hours until cold and refreshing. Before serving, stir in the reserved mango chunks.

Notes

This recipe makes approximately 4 generous servings or 6 smaller dessert cups, making it perfect for a family dessert or for serving guests.
If you’re short on time, you can serve mango sago straight away over ice cubes.
You can also customise it by stirring in chia seeds, basil seeds, coconut jelly, or grass jelly for extra texture and flavour.
For garnish, top with fresh mint leaves, shredded coconut, or coconut flakes for a simple finishing touch.
Best served chilled, and can be made ahead and kept in the fridge.

Nutrition

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