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!
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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!
This version is so delicious, serve it chilled for the perfect refreshing dessert, or even with a scoop of ice cream for a more indulgent version.
Ingredients
- 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.
How to Cook Sago
- Bring a large pot 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 through a fine mesh sieve and rinse with cold water, set it aside
Tips for Cooking Sago
Use Plenty of Water
Boil a large pot of water, using a 1:8 ratio of sago to water. This ensures the sago has enough room to move around and cook evenly.
Stir Frequently
To prevent the sago from clumping together or sticking to the bottom of the pot, stir the sago frequently during the cooking process.
Simmer, Don’t Boil
Once the water returns to a boil after adding the sago, reduce the heat to a gentle simmer. Boiling too vigorously can cause the pearls to break apart.
Cook Until Translucent
Cook the sago until they turn translucent with a small white dot in the center. This usually takes about 10-15 minutes, depending on the size of the pearls.
Rinse and Soak
After cooking, drain the sago and rinse them under cold water to stop the cooking process and remove any excess starch. Soak them in cold water for a few minutes to ensure they don't stick together.
Soak Sago Pearls
Soak the sago pearls for at least 3 hours before cooking to ensure they cook evenly and achieve the perfect texture
Sweeten to Taste
Adjust the sweetness by gradually adding condensed milk or sugar, allowing you to customize the flavor to your preference
Blend Mango with Ice
For a chilled twist, blend some of the mango with ice cubes before mixing it with the sago, making the dessert extra refreshing
Variations
- Mango Sago with Nata de Coco: Add nata de coco for a chewy texture and a slight hint of coconut flavor
- Coconut Mango Sago with Muesli: Top with muesli or granola for added crunch, turning it into a more substantial dessert.
- Mango Sago with Pomelo: Include pomelo for a citrusy contrast that complements the sweetness of the mango
Serving Suggestions
- Layer in Dessert Cups: Serve in clear dessert cups, layering mango puree and sago pearls for a visually appealing presentation
- Top with Fresh Mint Leaves: Garnish with fresh mint leaves for a burst of color and a refreshing aroma.
- Serve with Coconut Yoghurt: Add a dollop of coconut yogurt on top for a creamy, tangy finish.
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.
What kind of mangoes should I use?
Any kind of sweet mango variety will work here! In Australia, I love using Kensington pride or honey gold mangoes. In other parts of the world mangoes like Thai or ataulfo mangoes will work great.
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.
Can I Make Mango Sago Ahead of Time?
Yes, Mango Sago can be made a few hours ahead and chilled in the fridge. Just add the mango pieces right before serving to keep them fresh.
Is Mango Sago Gluten-Free?
Yes, Mango Sago is naturally gluten-free as it is made with tapioca pearls, mango, and milk. Just ensure all additional ingredients, like coconut milk, are certified gluten-free.
What Can I Substitute for Mango in Mango Sago?
If mangoes are not available, you can use peaches or ripe papayas as substitutes, though the flavor will vary slightly.
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 so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!
Print📖 Recipe
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
Ingredients
- 75g Tapioca pearls (½ cup)
- 2 Large mangoes
- 240ml Coconut milk
- 60ml Condensed milk (¼ cup)
- Whole milk, to serve
Instructions
- Bring a large pot 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 through a fine mesh sieve and rinse with cold water, set it aside
- Peel the mangoes, cut off the mango flesh and remove the pit
- In a blender combine half the mango, coconut milk, and condensed milk, and blend until it forms a smooth mango puree
- Cut the remaining mango into large chunks
- Divide the cooked tapioca pearls and mango mixture between 4 glasses or bowls, and top with chunks of mango (optionally you can also add toppings like coconut jelly!)
- Pour milk over the top to taste, stir, and serve!
Shaikhah AQEIL
So delicious 🤤
@Adventureswithmuffin
This came out perfectly. Thank you very much