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Mango Sago

Mango sago is a Chinese-style mango dessert with translucent pearl sago folded into a velvety orange mango puree. This coconut milk base keeps every bite creamy while fresh mango cubes float throughout for a vibrant summer finish.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Chinese-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Mango Sago
  • 0.5 cup small tapioca pearls (sago) Use sago/tapioca pearls, not quick-cooking starch.
  • 2 ripe mangoes Divide: 1 mango for puree and 1 mango for diced topping and texture.
  • 1 can (13.5 oz) full-fat coconut milk Shake the can well before measuring.
  • 2 tbsp granulated sugar Adjust to taste depending on mango sweetness.
  • 1 tbsp condensed milk Adds creaminess and a gentle caramel note.
  • 0.5 cup whole milk Helps smooth out the coconut base.
  • 0.5 fresh mango cubes and mint for garnish Garnish with extra mango cubes and a mint sprig just before serving.

Equipment

  • 1 blender
  • 1 large pot

Method
 

Cook the sago
  1. Bring a large pot of water to a rolling boil, then add small tapioca pearls and stir continuously for 12-15 minutes until translucent.
  2. Drain the pearls and rinse with cold water to stop the cooking, then set aside.
Blend the mango coconut base
  1. Puree 1 mango with coconut milk, granulated sugar, condensed milk, and whole milk in a blender until completely smooth and glossy.
Combine and chill
  1. Dice the second mango into small cubes and keep them ready for folding and topping.
  2. Stir the cooked sago pearls into the mango coconut mixture until evenly distributed and no clumps remain.
  3. Stir in the diced mango cubes if using them inside the pudding, then refrigerate for at least 1 hour until chilled and set.
Serve
  1. Spoon into bowls or glasses and top with fresh mango cubes and a mint sprig for a bright finish.

Notes

For the best texture, rinse the pearls well with cold water so they don’t keep cooking and turning sticky. After mixing, chill until the mixture looks thicker and feels cold throughout; store covered in the refrigerator up to 3 days (freezing is not recommended because the sago texture can change). For a lighter option, swap whole milk for light coconut milk while keeping the condensed milk for the classic creamy finish.