Mango sago is a cold, creamy dessert made with ripe mango, coconut milk and tiny soft tapioca pearls. It requires no oven, can be prepared ahead and is particularly welcome on hot days.
At a glance
- Time: about 35 minutes plus chilling
- Yield: 4 servings
- Difficulty: easy
- Important: use small pale tapioca/sago pearls, not large black boba
Ingredients
- 60 g small sago or tapioca pearls
- plenty of water for boiling
- 2 ripe mangoes, about 400 g flesh
- 250 ml coconut milk
- 80–100 ml cold water, milk or plant drink
- 2–3 tbsp sweetened condensed milk, coconut condensed milk or sugar
- 1 small pinch salt
- pomelo flesh
- lime juice
- coconut jelly
- extra mango cubes
Method
- Cook the pearlsBring plenty of water to a boil and stir in the small pearls. Cook according to the packet until mostly translucent, stirring regularly.
- Let them finishWhen the packet directs, remove from the heat and cover until only a tiny white centre remains.
- Rinse coldTip into a fine sieve, rinse thoroughly with cold water and drain. This helps keep the pearls separate.
- Blend the mango baseBlend about two thirds of the mango with coconut milk, 80 ml water or milk, sweetener and salt until smooth.
- Combine and chillFold in the pearls and remaining mango cubes. Chill for at least 30 minutes. Add more liquid if needed.
- ServeTop with mango, pomelo, coconut jelly or a few drops of lime.
Tips and variations
- The pearls absorb liquid in the fridge, so the mixture may look slightly thin at first. Stir before serving and loosen with coconut milk or cold water when needed.
- Variations: Mango pomelo sago: fold in pomelo immediately before serving.
- Variations: Vegan: use coconut condensed milk or sugar instead of dairy condensed milk.
- Variations: Matcha mango: dissolve 1/2 tsp matcha in warm water and marble it through part of the coconut base.
- Variations: Strawberry mango: replace some mango cubes with strawberries.
Frequently asked questions
Are sago and tapioca the same?
Retail labels sometimes use the terms similarly for tiny dessert pearls, although true sago and tapioca come from different plants. Follow the package instructions.
Can I use large black boba?
They create a very different texture and require different cooking. Small pale pearls are better for classic mango sago.
Why is my dessert too thick?
The pearls continue absorbing liquid. Stir in a little coconut milk or cold water immediately before serving.
