Mango Sago

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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.

Prep Time10

Cook Time10

Chilling Time1

Course: Dessert

Cuisine: asian

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