Easy Mango Sago recipe

glass cup of coconut sago with mango topping on marble cutting board and mangoes in background

5 from 1 vote

An easy and delicious dessert that's not too sweet: Mango Sago! A popular Asian dessert starring Sago or small tapioca pearls. They are chewy and bouncy and so much fun to eat! Cook the Sago then add to a creamy coconut milk base. The soupy dessert can be enjoyed hot or cold. Make sure to top with plenty of fresh, sweet mango!

Prep Time5

Cook Time12

Total Time17

Course: Dessert, Snack

Cuisine: Asian

Keyword: Coconut, Mango, Sago

Servings:

Calories: 247kcal

Author: Lis Lam

Equipment

Fine Mesh Sieve
medium saucepan

Ingredients

1 cup Sago or tapioca pearls (small or fine)
1 400 ml/ 13.5 oz can coconut milk (canned) full fat, not from a box
1/4 cup sugar
2-3 mangoes peeled and diced into 1-inch chunks

Instructions

Cook Sago. Bring a medium pot of water to a rolling boil. Add mini tapioca pearls to the hot water. Cook until the sago are translucent, stirring frequently, about 10-12 minutes. The balls should be mostly clear with a few white centers or white dots here and there.
For SOFT Sago: After cooking for 10-12 minutes, cover the pot and remove from the heat. Rest for 10 more minutes. This will soften the Sago until it's completely translucent.
Drain Sago. Use a fine mesh sieve to drain the sago. Add cold water to rinse off the excess starch. Stir constantly, until the tiny tapioca pearls are cool to the touch.
Make coconut milk. While the sago cooks, make the coconut milk mixture. Add coconut milk and sugar in a large (at least 4-cup) measuring cup or large bowl. Whisk well, making sure there are no clumps of coconut milk and the sugar dissolves.
Make Coconut Sago Pudding. After the Sago is fully cooked and drained, add the cool sago. Mix gently to combine. It will look soupy.
Serve. Transfer to cups or small bowls. Top with chopped, fresh mangoes. Serve with more mango, so people can help themselves. Serve immediately!

Notes

Add Sago to BOILING water. Sago contains a lot of starch and the tapioca balls can dissolve when cooked incorrectly. Add to boiling water (with big bubbles breaking the surface) to instantly seal the sago balls and prevent overcooking.
Make in advance. Mango Sago can be prepared ahead of time. However, do not combine with the coconut milk mixture until right before serving. Instead, cook the sago, drain, and store in an air-tight container. When its time to serve, add to the coconut milk mixture and stir.
For soft Sago, cover for an additional 10 minutes. After cooking, cover with a lid and remove from the heat. As it rests, it will become completely soft and translucent.
For chewy Sago, drain after 10-12 minutes of cooking. For a chewier texture, drain immediately after 10-12 minutes of cooking. The sago balls should be mostly clear but some will have a small white dot in the center.

Nutrition