Bouncy tapioca pearls and mango chunks in a fruity coconut soup, mango sago is a classic Asian dessert perfect for a hot summer's day!
What is mango sago?
I grew up eating the Cantonese-style mango sago which is made of tapioca pearls, mango, coconut milk, and condensed milk. It's the perfect palate refresher after a meal of yum cha, and it's just a dessert you can't go wrong with!
Another popular variation of mango sago is mango pomelo sago! The pomelo is peeled and skinned and the granules are added to the tapioca pudding, giving it bursts of zesty citrus throughout.
While Hong Kong mango pudding is the most well-known there are also versions of mango sago from other parts of Asia. With countries like Singapore, Malaysia, Philippines, Guandong, and Taiwan having their own version!
- Tapioca pearls: Tapioca pearls are the base of this sago! You can find tapioca pearls at most supermarkets, or all Asian grocery stores!
- Mangoes: Make sure you use a sweeter variety of mangoes for a sweeter, more flavourful tapioca pudding. Also, make sure you use a ripe mango for a more intense mango flavor!
- Full-fat Coconut milk: Coconut milk gives the pudding a creamier texture and delicious coconut flavor. Make sure you use coconut milk with a higher percentage of coconut for the best results!
- Condensed milk: Condensed milk is used to add sweetness to the pudding, while also adding a creamy element. You can add more or less depending on how sweet you like your sago.
- Whole milk: This milk is used to top off your tapioca pudding. If you like a stronger coconut flavor you can add more coconut milk, or even use dairy-free milk for a vegan alternative. Personally, I like whole milk as it balances out the flavors so the coconut flavor doesn't overpower the mango.
Frequently Asked Questions
How long does this last?
Mango sago will last up to 3 days when stored in the fridge. If you keep the tapioca pearls and mango coconut pudding separate it will help the sago last for up to 4 days.
How should I store sago?
You can store the assembled puddings in glasses and cover them with cling wrap. When you are ready to serve simply take them out of the fridge and enjoy!
You can also store the drained tapioca pearls separately from the mango coconut pudding. Then when you are ready to serve just assemble it all together. This keeps everything fresher and will help it last longer.
Why did my sago dissolve when cooked?
There are a couple of reasons why the sago dissolved when it was cooked:
- The water was boiling too rapidly
- The sago was cooked for too long
- The sago wasn't drained from the hot water quickly enough
Why is my sago hard?
The main reason behind hard sago is that it wasn't cooked for long enough. The hardest thing about cooking sago is timing.
If you don't cook them for long enough they will still be hard in the center, but if cooked for too long they will disappear. This is why I suggest turning the heat off and letting the residual heat cook the tapioca pearls all the way through.
If you let the pearls sit and they are still opaque in the center, feel free to boil them for 1-2 more minutes, then turn off the heat and let them sit for another minute. At this stage, they should be ready.
Let's Get Cooking!
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts.
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Mango Sago Recipe
Bouncy tapioca pearls and mango chunks in a fruity coconut soup, a classic Asian dessert perfect for a hot summer's day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 serves 1x
- Category: Pudding
- Method: Easy
- Cuisine: Chinese
- 75g Tapioca pearls (½ cup)
- 2 Large mangoes
- 240ml Coconut milk
- 60ml Condensed milk (¼ cup)
- Whole milk, to serve
- Bring a large saucepan of water to a boil over high heat
- Add the sago and cook on medium heat for 8 minutes or until the sago is almost fully transparent
- Cover and turn off the heat, let the sago sit for 10 minutes or until it's fully transparent
- Drain the sago and rinse with cold water, set it aside
- Peel the mangoes and cut off the mango flesh
- In a blender combine half the mango, coconut milk, and condensed milk, and blend until smooth
- Cut the remaining mango into large chunks
- Divide the sago and mango mixture between 4 glasses or bowls, and top with chunks of mango
- Top with milk to taste, stir and serve!
Keywords: mango sago, mango tapioca pudding, tapioca pearls, coconut milk, yum cha
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