Mango Sago

This mango sago is a delicious tropical Asian dessert originating from Hong Kong. Combining fresh, sweet mangoes with chewy sago pearls and creamy coconut, this will definitely beat the summer heat!

A Simple Summer Dessert

This is one of my favorite desserts to eat after a big meal! It’s perfectly refreshing, chewy, and creamy that is sure to satisfy.

It’s also incredibly easy to make, needing just FIVE ingredients.

Simply cook your pearls until soft and chewy, blend the coconut and mango together, and combine!

Ingredients

Mangoes: Try to go for yellow mangoes such as Autolfo, Champagne, Philippine, Carabao, or Indian mangoes. These mangoes are already naturally sweet with a very silky and soft texture. 

In a pinch, you could use the green and red varieties of mangoes, but they tend to be more fibrous, tougher in texture, and slightly more tangy than sweet.

• Substitutions: You can also use frozen mangoes, just be sure to let them defrost completely prior to using.

Coconut milk: Good quality coconut milk will be the defining ingredient for a good Mango Sago. My go-to brands are typically either Aroy-D or Chaokoh, which you can purchase in most Asian groceries.

Condensed milk: This will give our dessert that characteristic milky richness along with sweetness.

• Substitutions: Any sweetener of your choice should work for this recipe, such as simple syrup, agave, maple syrup, or even honey.

Salt: A small pinch of salt will help amplify the natural sweetness of the mangoes, while balancing the overall flavors of the dessert.

Pearls: I refer to these as ‘pearls’ because since the last time I made this blog post, I incorrectly referred to mini tapioca pearls and sago pearls as both synonymous. While they are sometimes referred to each other interchangeably, they aren’t exactly the same (more of their differences are outlined in the FAQs section below).

That being said, you can use either mini tapioca pearls or sago pearls for this recipe. Their texture and tastes are relatively similar. Here are the brands I typically go for that are more likely accessible in Western groceries: Cock Brand or Bob’s Red Mill.

Instructions

Bring a pot of water to a boil. Add in the pearls and cook on medium heat for 15 minutes, stirring occasionally to prevent the bottom from sticking.

After 15 minutes, turn off the heat and put on a lid. Continue to cook the pearls, stirring occasionally, for an additional 5-10 minutes, or until the pearls are translucent.

Drain the boiling liquid. Rinse the pearls under cold water to stop the cooking process and to retain their chew. Set aside.

In a blender, combine together the diced mangoes, coconut milk, condensed milk, and salt. Blend until smooth.

*You may choose to chill this mixture for at least 1-2 hours if you prefer the dessert to be cold (optional, but highly recommended)

Gently fold the mango-coconut mixture with the cooked sago pearls.

Serve and layer with more fresh mangoes, enjoy!

Cooking Tips

Choose the right mangoes: To choose the right mangoes, pick ones that are mildly soft when squeezed, but still provide a little give. If the mangoes are overly soft (we’re talking borderline mushy) and/or the skin is entirely wrinkly, the mango may be too overripe to use.

Properly cook your pearls: With some trial and error cooking sago and tapioca pearls over the years, here’s a few tips I can pass on to make sure your pearls come out cooked, chewy, and perfect every time.

• If the pearls have a white centre, it means it’s still undercooked. To fix this, lower the heat to a simmer, place a lid on, and let it continue cooking gently. Increasing the heat will only rapidly overcook the outside, causing the pearls to become mushy while keeping the inside raw.
• Stir frequently. Tapioca and sago pearls have a tendency to stick each other and are notorious for sticking to the bottom of the pan, causing a gelatinous mess. Stir well and frequently to avoid this!
• Use more water than you’d think you’d need in your pot. Tapioca and sago pearls release lots of starch during their cooking process, causing the water to become jelly-like. Unfortunately, this sometimes impedes their cooking as there’s not enough water and you’re essentially just using starch to cook starch.
• Rinse the pearls under cold water once cooked. This not only stops their cooking process to prevent soggy pearls, but it also retains their characteristic chew. If not yet ready to use, soak the pearls in cold water to prevent them from sticking to each other.

Customize your Mango Sago: Feel free to add in other fruits or ingredients to complement the overall dessert! Things like toasted coconut shreds can add a bit of crunch, larger tapioca pearls provide more chewiness, or even peaches or strawberries can add something a little more special.

FAQs (Frequently Asked Questions)

How do I prepare this in advance?

To make in advance, precook the pearls and soak in cold water until ready to assemble. You may also prepare the the mango-coconut mixture and keep it in a separate container from the pearls.

For best results, keeping the two separate until ready to serve ensures the pearls don’t dissolve or become overly mushy in the mango mixture!

How do I store leftovers?

Leftover Mango Sago can keep for 2 days refrigerated in an airtight container. Do note that each day, the tapioca pearls tend to become less chewy overtime as it sits longer in the mango mixture.

Can I make this vegan?

To turn this dessert vegan, simply substitute the condensed milk with any other plant-based sweetener alternative, such as agave, maple syrup, or simple syrup.

What’s the difference between tapioca pearls and sago pearls?

Tapioca pearls are made from tapioca starch, which comes from the cassava root. These are what you’d normally see in bubble tea or puddings.

Sago pearls, on the other hand, are made from the pith of sago palm trees.

As for uses, you can use them identically in many ways and you can substitute one for the other without overly sacrificing taste or texture.

If you love MANGOES as much as I do, then you might also enjoy these other mango recipes:

• Mango Float (Filipino Icebox Cake)
• Mango Sticky Rice
• Peach Mango Pocket Pies
• Mango Ensalada