Mango Sago is an Asian-inspired dessert that has won hearts and taste buds worldwide. With its vibrant mango flavour, creamy coconut milk, and chewy texture of tapioca pearls, this refreshing summer dessert is a tropical paradise in a bowl. Pair it with a scoop of vanilla ice cream, coconut cake and banana cake; every bite is guaranteed to win over even the pickiest of eaters.
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Origin Of Mango Sago
Mango Sago originated from a renowned Hong Kong restaurant but is very common in the Philippines; this mango sago dessert, also known as mango tapioca pudding, is a tropical-tasting dessert that defies the norm about unhealthy desserts. It's a creamy, sweet, but not overwhelming coconut tapioca pudding made with coconut milk, small tapioca pearls, and juicy and ripe mango pieces. If you enjoy coconut desserts, this Coconut Puff Puff is just what you need: a little dive into African cuisine.
This recipe is easy to whip up in under 30 minutes and requires just four main ingredients—just like my 3 ingredient croissant and 3 ingredients sausage roll!
The trickiest part is preparing the pearls, but once that's done, it's smooth sailing. Some may find making tapioca daunting, but fear not! I boiled these little pearls in hot water for 20 minutes.
Why Choose this Recipe?
Flavor Explosion: The combination of fresh mango, creamy coconut, and the subtle sweetness of sago creates a refreshing and delicious flavor profile.
Texture: The chewy sago pearls add a unique texture that complements the smoothness of the mango and coconut.
Light and Refreshing: It’s a perfect dessert for warm weather—light, fruity, and refreshing.
Versatile: You can customize it by adding other fruits or toppings like chia seeds or mint for extra flavor and texture.
Nutritious: Mangoes are packed with vitamins and antioxidants, making this dessert not just tasty but also a bit healthier.
Mango Sago Ingredients
Mangoes: This is the star ingredient here, bringing vibrant, juicy sweetness that defines this mango tapioca dessert. Ataulfo mangoes are an excellent choice thanks to their sweet and tangy flavour, but you can use any of your favourite varieties as long as they are ripe and juicy.
Tapioca Pearls: These tiny, translucent pearls are made from the starch of cassava roots and give mango sago its delightful chewiness. When cooked, they transform from stone-like, white spheres into soft, jelly-like pearls that soak up the creamy mango goodness, adding a fun, bouncy texture that contrasts perfectly with the smooth puree.
Coconut Milk: Coconut milk brings a rich, creamy depth and a luscious, velvety finish to the dessert, balancing the mango sweetness. It also did a great job in my mini coconut bundt cake.
Condensed Milk – Condensed milk adds indulgent sweetness and creamy consistency that elevates the dessert to the next level of deliciousness.
Water – Though it may seem simple, water is essential in this recipe for cooking the tapioca pearls to perfection and also helps adjust the dessert's consistency, ensuring it’s perfectly smooth and spoonable.
How to Make Mango Sago
- Bring 6 cups of water to a boil in a saucepan over medium heat. Add the tapioca pearls and cook over medium heat, stirring occasionally, for about 20 minutes or until the pearls are translucent and cooked through. If after 20 minutes, the pearls still have a white center, let them sit in the hot water for 5 minutes, uncovered until translucent.
- Once cooked, drain the tapioca pearls and rinse under cold water to remove excess starch. Set aside.
- Peel and chop three mangoes. Combine the chopped mangoes, condensed milk, and coconut milk in a blender or food processor and blend until smooth.
- Transfer the cooked tapioca pearls to a bowl, add the mango puree, and stir until combined. If you want it chilled, chill the mango puree for 30 minutes before adding the pearls. If the mixture is too thick, add a small amount of water.
- When combined, if you want it chilled, chill the mango puree for 30 minutes before adding the pearls. If the mixture is too thick, add a small amount of water.
- Transfer the mixture to a glass and pour a thin layer of coconut milk on top. Finally, top it with cubed mango chunks and serve immediately. Enjoy!
Mango Sago Recipe Tips
Choose Ripe Mangoes: For the best flavour, use fully ripe mangoes. They should be sweet, juicy, and fragrant. Ataulfo or Haden mangoes are excellent, but any ripe variety will work.
Prevent Tapioca Pearls from Clumping: To avoid tapioca pearls sticking together, stir them occasionally while cooking. Rinsing them under cold water after cooking is also crucial as it removes excess starch and ensures a smooth texture.
Cooking Tapioca Pearls: To prevent chewiness, make sure the tapioca pearls are completely cooked and see-through before mixing them with the coconut milk blend.
Adjust the Sweetness: If you prefer a less sweet dessert, you can reduce the amount of condensed milk or substitute it with a low-sugar alternative. Alternatively, if you like it sweeter, a little extra condensed milk or a drizzle of honey will do the trick.
Serve Immediately for Best Texture: Mango Sago is best enjoyed fresh, as the tapioca pearls absorb liquid over time, making the dessert thicker.
Add a Fruity Twist: Get creative with other tropical fruits such as pineapple or passion fruit to give it an exciting new flavor.
Make it Vegan: To make a vegan mango sago, replace the condensed milk with simple syrup or agave.
Pair it: Enjoy the snack with crunchy chin chin or doughy Mandazi
Mango Sago FAQs
You can prepare the mango puree and tapioca pearls separately in advance. Store them in the refrigerator and combine them just before serving to maintain the best texture. Just stir it before drizzling it with coconut milk and layering it with cubed mangoes.
I highly recommend enjoying mango sago fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Tapioca pearls may absorb more liquid over time, so you might need to stir in additional coconut milk or water before serving.
While cubed mango is the classic topping, you can also add toasted coconut flakes, chia seeds, crushed nuts, or even a drizzle of honey for extra flavour and texture.
Yes, you can use vegan condensed milk.
Dessert Recipes To Consider
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Mango Sago
Ingredients
- 4 Mangoes blend 3 and cube 1 for topping
- ½ cup Tapioca pearls
- ½ cup Coconut milk
- ¼ cup Condensed Milk
- 6 cups Water
Instructions
- In a saucepan over medium heat, bring 6 cups of water to a boil.
- Add the tapioca pearls and cook over medium heat, stirring occasionally, for about 20 minutes or until the pearls are translucent and cooked through. If after 20 minutes, the pearls still have a white center, let them sit in the hot water for 5 minutes uncovered till translucent. Note: If the water becomes thicker when cooking, add more; if not, most of the pearls will stick to the bottom of the pot.
- Once cooked, drain the tapioca pearls and rinse under cold water to remove excess starch. Set aside.
- Peel and chop 3 mangoes. Cube 1 mango.
- Combine the chopped mangoes, condensed milk, and coconut milk in a blender or food processor and blend till smooth.
- Transfer the cooked tapioca pearls to a bowl, add the mango puree, and stir until combined. If you want it chilled, chill the mango puree only for 30 minutes before adding the pearls. If the mixture is too thick, add small water.
- Transfer to a glass and pour a thin layer of coconut milk on top. Lastly, top it with the cubed mango chunks and serve.
Notes
- Use ripe mangoes.
- To avoid tapioca pearls sticking together, stir them occasionally while cooking. Rinsing them under cold water after cooking is also crucial as it removes excess starch and ensures a smooth texture.
- Add sugar or honey to sweeten if needed. This recipe is already sweet, if you want it sweeter, add condensed milk and or any sweetener.
- Let it chill or serve immediately.
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Bilikis says
This is super juicy
Bilikis says
This is so nice