If you love tropical desserts, you will absolutely love this creamy Mango Sago. Popular across Asia, this chilled dessert combines sweet, ripe mango with chewy tapioca pearls and evaporated milk. for the ultimate refreshing treat. It’s quick to prepare, naturally gluten-free, and perfect for summer entertaining or an easy make-ahead dessert. Whether you’ve tried it at a Hong Kong café or in a Filipino eatery, this homemade version delivers the same silky, fruity goodness – and it’s even better straight from your fridge.
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Why You’ll Love This Mango Sago
This Mango Sago recipe is the ultimate creamy, fruity dessert for summer. It’s refreshing, lightly sweet and perfectly chilled, made with ripe mango, chewy tapioca pearls, and a smooth evaporated milk base. While the traditional version uses coconut milk, I’ve swapped it for evaporated milk because I love the lighter, creamier flavour (and it’s a little less rich!). You can easily make this recipe either way, depending on your preference.
What is Mango Sago?
Mango Sago is a popular Asian dessert that originated in Hong Kong and is now loved across Southeast Asia. It’s made from small tapioca pearls (known as sago), a sweet mango purée and a creamy milk base – usually coconut milk. The version I make uses evaporated milk instead of coconut milk, which gives the dessert a rich milky sweetness that complements the mango beautifully without overpowering it. Either way, it’s a light, silky and totally addictive tropical pudding. One of my favourite warm weather treats!
Ingredients You’ll Need
Here’s what you’ll need to make this creamy mango tapioca dessert:
- Mangoes – ripe, juicy and fragrant. Kensington Pride, R2E2 or Calypso work beautifully.
- Sago pearls (tapioca pearls) – small, white pearls that turn translucent when cooked.
- Evaporated milk – gives a smooth, light creaminess without being heavy.
- Condensed milk – to sweeten and add body.
- Nata de coco (coconut gel) – soft, bouncy and jelly like. Comes in natural, pandan or lychee flavours, all of which work well!
If you prefer a richer, tropical flavour, you can substitute the evaporated milk for coconut milk. The rest of the recipe stays exactly the same.
How to Make Mango Sago (Step by Step)
Step 1: Bring a large pot of water to a boil, then add the sago pearls. Reduce heat to a simmer and cook, stirring often, for 10 minutes. Then turn off the heat and cover the pot with a lid and let sit for 5 minutes. Sago will be mostly translucent with a small white dot in the centre.
Step 2: Drain the sago and set aside to cool.
Step 3: In a blender, combine half of the diced mango, condensed milk and half the evaporated milk until smooth and creamy.
Step 4: In a large bowl add remaining diced mango, nata de coco and cooled sago. Pour over the mango puree and remaining evaporated milk and stir to combine everything well.
Step 5: Chill for at least 1 hour before serving. Serve cold!
Tips for the Perfect Mango Sago
- Don’t overcook the sago – they should be translucent with a tiny opaque centre.
- Cool your sago – or your mango sago will be warm… not ideal!
- Use ripe, sweet mangoes – they give the dessert natural sweetness and vibrant colour.
- Adjust sweetness – depending on your mangoes, add more or less condensed milk.
- Serve well-chilled – Mango Sago is best enjoyed straight from the fridge.
Variations to Try
- Make it traditional – use coconut milk instead of evaporated milk for a richer, tropical flavour.
- Add pomelo – a Hong Kong twist that adds fresh citrusy texture.
- Make a layered version – alternate mango purée, sago and diced fruit in glasses, rather than mixing it all together
- Try other fruits – lychee, passionfruit or even durian if you’re adventurous.
Storage and Make-Ahead Tips
Mango Sago can be made up to 2 days in advance and stored in the fridge in an airtight container. Give it a good stir before serving, as the sago may settle.
FAQs about Mango Sago
Can I use tapioca pearls instead of sago?
Yes – the small pearls are often used interchangeably. They’ll give you the same chewy texture.
Can I use frozen mango?
Definitely. Just thaw and drain off any extra liquid before blending.
Can I make Mango Sago dairy-free?
Yes! Simply use coconut milk in place of evaporated milk, and swap the condensed milk for coconut condensed milk, sugar or another sweetener to taste.
🎥 Video: Watch How To Make Mango Sago
More Dessert Recipes to Try
If you loved this Mango Sago recipe, here are a few more creamy, coconut-forward desserts to add to your list:
- Mango Sticky Rice – sweet, fragrant and perfectly paired with juicy mango and coconut cream.
- Mango Bango – based off Mango Sago, a colourful Filipino dessert packed with fruit, jelly and milk.
- Coconut Rice Pudding – rich, comforting and naturally dairy-free. Delicious served warm or chilled.
📖 Recipe
Mango Sago
Ingredients
- 125 g sago (¾ cup)
- 2 large mangoes
- 385 mL evaporated milk (or coconut milk)
- 2 tablespoon condensed milk
- 360 g nata de coco
Instructions
- Bring a large pot of water to a boil, then add the sago pearls. Reduce heat to a simmer and cook, stirring often, for 10 minutes. Then turn off the heat and cover the pot with a lid and let sit for 5 minutes. Sago will be mostly translucent with a small white dot in the centre.
- Drain the sago and set aside to cool.
- In a blender, combine half of the diced mango, condensed milk and half the evaporated milk until smooth and creamy.
- In a large bowl add remaining diced mango, nata de coco and cooled sago. Pour over the mango puree and remaining evaporated milk and stir to combine everything well.
- Chill for at least 1 hour before serving. Serve cold!
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