Growing up in a Southeast Asian household, no summer went by without a big chilled bowl of mango sago waiting in the fridge. It was more than just dessert—it was a cooling escape from the tropical heat, a family tradition, and an expression of how something simple could be deeply comforting. Mango sago isn’t just popular in the Philippines or Hong Kong—it has taken over dessert menus across Asia for a reason. Its creamy texture, bright tropical flavor, and chewy bits of sago pearls make every spoonful a delightful contrast of sensations.

Traditionally served at the end of family dinners or during festive gatherings, this dish bridges generations. Aunties would show off their version at potlucks, each with a slight twist—some added pomelo, others drizzled in extra coconut cream. But the essence always remained the same: ripe mangoes blended with a creamy base and chewy sago pearls. Whether it’s served in a tall glass or a simple bowl, mango sago tastes like pure sunshine.

If you’re new to this dessert, you’re in for a refreshing surprise. And if it brings back memories like it does for me, I hope this version—with added strawberries for an extra fruity punch—feels like a warm (or rather, chilled) hug from home.

Why You’ll Love This Recipe

• Tropical flavors in every bite – Mango and coconut milk are a match made in heaven.
• No oven needed – A completely no-bake, stove-top dessert perfect for summer.
• Customizable & forgiving – Make it vegan, make it sweeter, add other fruits—anything goes.
• Family-friendly – Both kids and adults can’t get enough of this naturally gluten-free treat.

INGREDIENTS YOU’LL NEED:

• 2 cups ripe mangoes, peeled and cubed
• 2 cups strawberries, sliced
• ½ cup small sago pearls (or tapioca pearls)
• 3 cups coconut milk (light or full-fat)
• 4 tablespoons condensed milk (use coconut condensed milk for vegan)

How to Make Mango Sago

This mango sago recipe is straightforward but gives you room to play. Here’s how to make this creamy tropical dessert:

Step-by-Step Instructions:

1. Cook the Sago Pearls

Bring about 4 cups of water to a rolling boil in a medium pot. Slowly stir in the sago pearls. Keep the water bubbling and stir frequently to prevent the pearls from sticking to the bottom. In about 10 minutes, most pearls should become translucent with just a tiny white dot in the center. Turn off the heat, cover the pot, and let them sit for another 10 minutes.

2. Rinse and Set Aside

Drain the sago pearls in a fine sieve and rinse them under cold running water. This stops the cooking process and removes any residual starch, keeping them bouncy and clear.

3. Prepare the Fruit

Peel and cube your mangoes, slice the strawberries, and set a few pieces aside for garnishing. The brighter and riper your mangoes, the better the flavor will be.

4. Blend the Creamy Base

In a large mixing bowl, combine the coconut milk and condensed milk. Stir until smooth. Taste and adjust the sweetness—remember, ripe mangoes add a lot of natural sugar, so don’t overdo the condensed milk at first.

5. Bring It All Together

Add the cooled sago pearls into the coconut milk mixture. Then fold in the mango cubes and sliced strawberries. Stir gently to coat everything in the creamy base.

6. Chill & Serve

Cover the bowl and refrigerate for at least 30 minutes. The longer it sits, the better the flavors develop. To serve, ladle into chilled bowls or dessert glasses and garnish with more mangoes and strawberries.

Helpful Tips

• Don’t skip rinsing the sago pearls – This is key to preventing a gummy texture.
• Use very ripe mangoes – Ataulfo or Alphonso mangoes are incredibly sweet and creamy.
• Cool fully before chilling – Let the cooked sago cool completely before adding to the coconut milk base.
• Want it extra creamy? – Replace 1 cup of coconut milk with coconut cream.

Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus chilling)
• Yield: Serves 6
• Category: Dessert
• Method: No-bake, stovetop
• Cuisine: Asian / Filipino / Chinese
• Diet: Gluten-Free, Vegan-friendly (with substitution)

Notes

• You can use frozen mango chunks if fresh ones aren’t in season—just thaw and drain well before using.
• Make it even more tropical by adding diced lychee or young coconut strips.

Nutritional Information (Approximate Per Serving):

• Calories: 210
• Fat: 10g
• Carbohydrates: 28g
• Protein: 2g
• Sugar: 15g
• Fiber: 2g

Frequently Asked Questions

Can I use tapioca pearls instead of sago?
Yes, small tapioca pearls are often used interchangeably with sago. Just follow the same cooking process.

Can I freeze mango sago?
It’s best served fresh. Freezing will change the texture of the coconut milk and sago.

How long does mango sago last in the fridge?
It will keep well for up to 3 days. Stir before serving as separation may occur.

Can I make this sugar-free?
You can skip the condensed milk or use a sugar-free version and rely solely on ripe fruit for sweetness.

Storage Instructions

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, and always serve chilled.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy and fruity Asian desserts:

• Mango Bango: A Creamy Filipino Dessert Bursting with Tropical Flavor
• Homemade Mango Sorbet (No-Churn Recipe)
• Mango Sago – A Creamy and Refreshing Tropical Dessert
• Hong Kong Style Mango Pancake

Conclusion

Whether you’re craving something sweet but not heavy, or you want to serve a standout dessert at your next summer gathering, mango sago checks every box. It’s bright, refreshing, and brings a taste of tropical Asia right into your kitchen. And once you master the basics, you’ll find yourself making it over and over—just like my family always has.

Print