mango sago

this mango sago dessert is a spoonful of summer in every bite, with juicy mango chunks and chewy sago and boba floating in waves of creamy mango milk. complete this refreshing summer drink with cubes of coconut jelly and a drizzle of condensed milk.

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this easy delicious mango sago is the dreamiest summer dessert! mango milk, made with milk, cream and a touch of mango puree, swirled with chewy boba, soft tapioca pearls and creamy coconut jelly. finished with ripe, juicy mango chunks for texture and a generous pour of condensed milk, this mango sago dessert is like a cool breeze on warm summer day.

why you’ll love this mango sago dessert recipe:

• refreshing and cooling – the combination of the chilled mango milk, juicy and ripe mangoes, and the ice, makes this dessert very light and refreshing. perfect for when you’re craving something cool on a hot summer day.

• easy recipe – making this mango sago is a lot easier than it looks, especially if you opt for buying things like the jellies, boba and the mango milk. there isn’t much to do when making this mango sago, the only things you’ll have to cook are the tapioca pearls and the boba pearls. and once you’ve got all the prep done, all you need to do is just mix everything together.

• made for sharing – this mango sago looks great, with all of its layers and textures and colours. it’s also really easy to make in big batches so perfect for gatherings or as a dessert option when you’re having guests over!

learn how to make this creamy mango sago drink:

for this mango sago recipe, we’re going to boil tapioca pearls (sago) and boba pearls (large tapioca pearls), then rinse them with cold water and set them aside to cool. then, we’ll make the mango sago milk with milk, heavy cream and mango pulp. to our mango sago bowl, we’ll add fresh chopped mangoes, our cooked sago and boba pearls, coconut jelly made with coconut milk and finally, some condensed milk. add the mango sago milk, as well as some ice cubes, then mix everything together, and we’re done!

mango sago ingredients:

• tapioca pearls (sago pearls) – the main ingredient in this mango sago drink is the tapioca pearls, which will be cooked over the stove.

• boba pearls (large tapioca pearls) – these are optional but i like the chewy texture that they give.

• water – the tapioca pearls and boba pearls will be added to boiling water to cook them.

• mangoes -we’re going to chop up fresh ripe mangoes to add to the mango sago bowl.

• mango pulp – i also like to have a mango flavoured milk with this mango sago, so we’re going to blend some mango pulp with milk and heavy cream for this. i also like to add some mango pulp separately to the mango sago bowl.

• milk – to make the mango sago milk. we’ll also need a small amount of milk to make the coconut jelly.

• heavy cream – a small amount of heavy cream helps make the mango milk extra creamy.

• coconut jelly -again, this is optional, but it adds some texture and a lovely creaminess. a lot of sago drink recipes usually make mango sago with nata de coco, which is made with fermented coconut water. i decided to opt for a homemade coconut jelly made with coconut milk, milk, sugar and gelatin powder. you can make flavoured jelly yourself to add to this mango sago, or buy it, or use nata de coco, or do all of these things!

• condensed milk – i like to make this mango sago with condensed milk as it adds a lovely richness and creaminess to the mango sago. you can adjust the amount to suit your preference.

• gelatin powder – a small amount of gelatin powder is used to make the coconut jelly.

• coconut milk – you’ll need coconut milk if you want to make this mango sago with coconut jelly. if you want to skip making the jelly, you can make this mango sago recipe without coconut milk or gelatin powder.

• ice cubes – to make your mango sago extra cold and refreshing, add lots of ice cubes.

tools:

• a pot – we’re going to be cooking the tapioca pearls and boba pearls in a pot on the stove.

• blender – you’ll need a blender to make the strawberry milk.

• large bowl – we’re going to be adding everything together in one big bowl, so you’ll need to make sure you have one that fits everything in.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: start off by making the coconut jelly. you’ll need to place this in the fridge overnight so make sure to do this before you start making your mango sago dessert. first, bloom the gelatin – add cold water to a bowl, then sprinkle the gelatin powder all over the top. let the mixture sit for a few minutes, until the gelatin starts to absorb the water and become firm.

step two: warm milk over the stove in a pot and add the bloomed gelatin to the milk, stirring it in until it dissolves in the milk

step three: add the coconut milk, and cook this for 1-2 minutes, gently bringing the mixture to a boil.

step four: remove from the heat, and add the mixture to a container. let the coconut jelly mixture cool completely at room temperature. then, cover and place the container in the fridge overnight so that the jelly can set.

step five: when your jelly is ready, start making the mango sago. cook the tapioca pearls according to package instructions. usually, this will involve adding the tapioca pearls to boiling water, and cooking them at medium heat until they become almost translucent. then, remove from the heat, cover the pot with a lid and let them sit in the water for about 5 minutes. then, drain the cooked sago, rinse with cold water and set them aside to cool.

step six: repeat the previous step with the boba pearls/large tapioca pearls. cook them according to package instructions. add the boba pearls to boiling water, and cook them over medium heat until they begin to rise to the surface of the water. once they rise to the surface, remove from the heat, cover with a lid, and let them sit in the water for 2-3 minutes. drain the boba pearls, rinse them with cold water, and set them aside to cool.

step seven: make the mango sago milk. in a blender, add milk, heavy cream and mango pulp. blend the mixture until smooth.

step eight: in a large bowl, add the cooked sago/tapioca pearls, the cooked boba pearls, chopped mango chunks and the coconut jelly.

step nine: add the condensed milk to the bowl.

step ten: add some extra mango pulp to the bowl.

step eleven: add the mango sago milk that we made to the bowl.

step eight: add lots of ice cubes to the bowl. use a big spoon to mix everything together.

step nine: serve, and let’s eat!

tips and notes

• try to use ripe, fresh, mangoes for the best flavour and texture in your mango sago.

• adjust sugar and sweetness to your taste. if you feel that it’s not the right level of sweetness, feel free to adjust the amount of condensed milk and mango pulp in this mango sago recipe.

• it is usually recommended to rinse sago with water before cooking – follow package instructions for soaking and cooking time.

• when you are cooking the sago, make sure to bring the water to a boil before adding the sago pearls, and stir gently as you cook to prevent them from sticking together. cook until they become almost translucent, then remove them from the heat.

• once you have cooked and drained the sago, rinse with cold water to remove any extra starch and to stop the sago pearls from sticking together. this will also help them cool down.

• make sure you make the coconut jelly ahead of time so that it is able to set properly in time. it needs to set in the fridge overnight.

• if you have the time, after making the mango sago, don’t add the ice, and just leave it to chill in the fridge for an hour or two – this will help the flavours blend together better and also make it more refreshing! add the ice after removing the mango sago from the fridge if you want it extra cold.

• i used a store bought mango pulp for this mango sago recipe, which is already quite sweet, so i decided not to add any extra sugar to the mango sago milk. feel free to add sugar if you feel like it needs some or if you you plan on making a homemade mango puree.

• feel free to customise your mango sago – add other fruits for an extra burst of flavour e.g. mango strawberry sago or mango passion fruit sago or switch the flavour up a bit with a mango matcha sago. you can also make this mango sago in coconut milk or heavy cream for extra flavour and richness, or add other flavoured jellies to your mango sago!

• this mango sago is best served chilled and consumed within a day or two.

frequently asked questions

1. what is sago?

   – sago is a starch extracted from the pith of tropical palm trees. it’s processed into small, round pearls, that are commonly used in drinks and desserts across southeast asia and other parts of the world.

2. what is mango sago?

   – mango sago pudding is a chilled mango pudding with sago pearls that originated in hong kong but is popular in many east and southeast asian countries. it typically consists of small tapioca pearls in a creamy mango and coconut milk base, and is often served chilled with fresh mango chunks.

3. are sago and tapioca the same thing?

   – although, sago and tapioca are often used interchangeably, they are actually slightly different. sago is made from starch extracted from palm stems, and tapioca comes from cassava root. tapioca is often used in place of real sago in a lot of recipes as sago is actually quite difficult and expensive to produce.

4. can i make this mango sago recipe with coconut milk?

   – if you want to make this mango sago dessert with coconut milk, you can absolutely replace all or part of the regular milk in the mango sago milk with coconut milk. just mix mango puree, heavy cream and coconut milk (and sugar, if needed), and blend until smooth.

5. can i make this mango sago with frozen mango instead of fresh mango?

   – while fresh mango chunks are ideal for this mango sago recipe for the best flavour and texture, you can use frozen ones if you don’t have fresh mango on hand.

6. can i make this mango sago ahead of time?

   – absolutely! it is actually recommended to chill the sago an hour or two before serving, but keep in mind that this mango sago is best served on the day it’s made so i wouldn’t recommend making it too far ahead of time. one thing you might want to do if you want to make this mango sago recipe easy and quick is prepping certain things in advance, e.g. making the coconut jelly (if you’re using homemade jelly), making the mango milk etc.

7. can i use a different type of fruit instead of mangoes?

   – yes, you can absolutely adjust the flavour of this mango sago to your preference and use any kind of fruit that you like, such as strawberries, peaches, any other berries, or even a combination of fruits. bear in mind that some fruits are sweeter than others so you might want to reduce some of the condensed milk or sugar so that the sago is not too sweet if you are using a sweeter fruit (or use more if the fruit isn’t as sweet).

8. can i make the mango sago jelly without gelatin powder?

   – if you’re looking for a vegetarian alternative for the gelatin powder needed to make the coconut jelly in this mango sago, you can use agar-agar instead. the amount needed and the process will differ slightly so be sure to follow package instructions if you use this instead.

9. how long can you keep mango sago?

   – this mango sago can be stored in the fridge in an airtight container for 2-3 days, but i would recommend consuming it within a day or two, when everything is fresh and has the best texture and flavour. it is best consumed within 24 hours.

10. how long does it take to cook sago?

    – the cooking time for sago will depend on the size of the pearls, but you will usually be able to find cooking times on the package instructions. generally, you want to cook the sago until it becomes almost translucent.

11. is mango sago healthy?

    – mango sago can be fairly healthy in comparison to some other dessert options, but it would really depend on the ingredients used. if you do want to make this mango sago healthier, you can reduce the sugar or experiment with other sweetener options instead of sugar and condensed milk, like honey. either way, this mango sago is best enjoyed as an occasional treat rather than an everyday thing.

12. can i make this recipe without a blender?

    – a blender is used in this recipe for making the mango milk. it will make things easier for you, but if you don’t have one, you can definitely make it without a blender. the mango sago milk in the recipe doesn’t use fresh mangoes so you can just mix together milk, heavy cream and mango puree.

recipe