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Mango Sago

Mango sago is a Chinese-style mango dessert with velvety mango puree, pearl sago, and diced fresh mango floating in a coconut milk base. Cook the sago pearls until translucent, chill until set, and serve cold with bright mango cubes and mint.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Mango sago
  • 0.5 cup small tapioca pearls (sago) Look for pearl sago/small tapioca pearls for the best texture.
  • 2 mangoes Use 2 ripe mangoes; one for puree and one for diced garnish/floating chunks.
  • 1 can (13.5 oz) full-fat coconut milk Shake the can well before measuring.
  • 2 tbsp granulated sugar Adjust sweetness slightly if your mangoes are very sweet.
  • 1 tbsp condensed milk Adds richness and a creamy finish.
  • 0.5 cup whole milk Helps loosen the puree into a pourable base.
  • 0.25 cup fresh mango cubes Use as a topping and for a few floating pieces; add more if you want it mango-forward.
  • 0.25 mint Fresh mint sprigs for garnish.

Equipment

  • 1 stand mixer

Method
 

Cook the sago pearls
  1. Bring a large pot of water to a rolling boil, then add small tapioca pearls (sago) and cook 12-15 minutes, stirring, until translucent.
  2. Drain the pearls and immediately rinse with cold water to stop the cooking, then set aside while you make the mango base.
Blend the mango coconut base
  1. In a blender, puree 1 mango with full-fat coconut milk, granulated sugar, condensed milk, and whole milk until completely smooth and glossy.
Assemble and chill
  1. Dice the second mango into small cubes for a chunky texture that floats in the dessert.
  2. Stir the cooked sago pearls into the mango coconut mixture, then fold in the diced mango cubes.
  3. Refrigerate for at least 1 hour until the mixture is well chilled and the sago feels tender.
Serve
  1. Spoon the chilled mango sago into bowls or glasses and top with fresh mango cubes and a mint sprig to finish.

Notes

Pro tip: rinse the sago with cold water right after draining so the pearls stay separate and don’t turn gummy. Store covered in the refrigerator for up to 3 days; stir again before serving. This dessert does not freeze well due to texture changes in the sago. For a dairy-light swap, use coconut condensed milk or replace condensed milk with extra coconut milk plus a little sugar, though the flavor and creaminess will be slightly different.