Sweet and creamy mango sago dessert is a delicious summer dessert made with blended fresh ripe mangos, coconut milk, evaporated milk, condensed milk, and small tapioca sago pearls. Plus this easy and refreshing mango sago recipe takes less than 30 minutes to make!
This Chinese dessert always hits the spot when the sun’s out in the spring and summer. Mango sago pudding is a healthy dessert that is not too sweet and can easily be adjustable based on your preferences.
Mango sago (楊枝金露, or mango pomelo sago) is a popular Hong Kong tapioca pudding dessert that can be found on the menu at numerous Chinese restaurants in Hong Kong, Singapore, Malaysia and Taiwan.
Mango sago contains a blend of fresh pureed mangos, coconut milk, evaporated milk, and condensed milk and is topped with fresh mango pieces and sometimes pomelo. This mango coconut dessert has tropical sweet flavors and is incredibly refreshing.
Ingredients
You can find all of the ingredients for this mango sago recipe at your local Asian grocery store. I have linked everything I used below.
Ripe Mangos: Mangos are the star of this dish. For best results, use ripe, plump, juicy mangos. You can alternatively use frozen mangos if fresh mangos are not available to you.
Evaporated Milk: adds a layer of rich and creamy texture and flavor to the mango tapioca pudding.
Condensed Milk: adds a thick, creamy sweetness. Adjust the amount of condensed milk based on your preferences.
Coconut Milk: full-fat coconut milk is ideal for the best thick, creamy texture and deep coconut flavor.
Sago: are tiny chewy tapioca pearls that are about 3-5 mm thick. They are usually white and will become translucent when cooked.
Substitutions and Additions
Substitutions
Milk: instead of evaporated milk, you can use almond milk or regular milk instead.
Sweetener: instead of condensed milk, use honey, agave syrup, maple syrup, or granulated sugar instead.
Additions
Fruit Jelly: for added texture, you can add your choice of fruit jelly.
Popping Boba: for more flavors, add popping boba
Pomelo: for the traditional pairing, add a few chunks of pomelo or grapefruit for added acidity.
How to Make Mango Sago
Here are the step-by-step instructions for how to make this mango sago recipe.
In a medium saucepan, bring water to a boil over medium-high heat. Then, add the sago tapioca pearls. Cook until pearls turn transparent, about 15 minutes, stirring occasionally. Remove from heat, cover, and let sit for another 15 minutes.
Strain the cooked tapioca pearls and rinse them with cold water. Place the cooked tapioca into a bowl of cold water to prevent the pearls from sticking together.
Add the mango and evaporated milk into a blender. Then, mix at the highest speed until it forms a smooth consistency.
Drain the tapioca pearls. In a large mixing bowl, add the sago, chopped mango pieces, coconut jelly, mango jelly, condensed milk, and coconut milk. Then add in the mango mixture and mix until combined.
Serve in individual-sized cups, and enjoy!
Expert Tips
Use fresh ripe mangos. Using fresh ripe mangoes is key for the best-tasting mango sago pudding.
Watch the sago when cooking. Boil the sago over medium-high heat and stir them occasionally to prevent them from sticking. It is okay if some of the sago has a small white dot in them when you take them off the heat. It will continue to cook while it sits in the pot for 15 minutes.
Adjust the sweetness. Taste and adjust the sweetness level with more condensed milk to your liking.
Chill the mango pudding mixture. You can chill the individual ingredients before you blend them or after they are all incorporated. Alternatively, you can add ice cubes to flash-chill them, but this may dilute the flavor.
Storage Instructions
This mango tapioca pudding is best served immediately. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days. The longer the sago is refrigerated, it may change in consistency.
Freeze: Do not freeze this mango sago dessert. The sago will become mushy after thawing.
Pairing Suggestions
This mango sago recipe is great for a hot day in the spring or summer. You can pair it with the following suggestions.
Any ripe mango will work for this mango tapioca pudding. I like to use either yellow-skinned Ataulfo mangoes or green/red-skinned Tommy Atkins mangoes. Alternatively, you can use frozen mangos or mango puree if you do not have access to fresh mangoes.
How do I cut a mango?
To cut the mango, slice off the two cheeks of the mango. Then carefully slice a grid on each cheek making sure to not cut the skin. Scoop the mango flesh with a spoon.
Then, use a knife and run it along the edges of the skin for the seed. Slice off the mango flesh as close to the seed as possible.
How do I cook sago pearls?
To cook the sago pearls, boil them in water on medium-high heat for 15 minutes, stirring occasionally. Then remove from heat, cover the pot, and let sit for 15 minutes until translucent. Then drain and rinse in cold water.
Can I make mango sago in advance?
Yes, you can make this mango sago dessert in advance and store it in an airtight container in the refrigerator for up to 3 days.
Can I make a vegan mango sago?
Yes! You can make this mango sago pudding vegan by omitting the evaporated and condensed milk and substituting it with more coconut milk and granulated sugar.
Cook the sago. In a medium saucepan, bring water to a boil over medium-high heat. Then, add the sago tapioca pearls. Cook until pearls turn transparent, about 15 minutes while stirring occasionally. It’s okay if the pearls' center still has tiny white centers. Remove from heat, cover, and let sit for another 15 minutes or until the sago becomes translucent.
Cool the sago. Strain the cooked tapioca pearls and rinse them with cold water. Place the cooked tapioca into a bowl of cold water to prevent the pearls from sticking together. Set aside.
Blend the mangos. Add the mango and evaporated milk into a blender. Then, mix at the highest speed until it forms a smooth consistency.
Combine. Drain the tapioca pearls. In a large mixing bowl, add the sago, chopped mango pieces, coconut jelly, mango jelly, condensed milk, and coconut milk. Then add in the mango mixture and mix until combined. Taste and add more condensed milk if needed and blend until combined. Chill in the refrigerator for 1 hour, or add ice to chill.
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