Description

There’s something undeniably comforting about a bowl of mango sago—a dessert that perfectly balances sweet, juicy mangoes with the creamy richness of coconut milk and the delightful chew of sago pearls. This dessert originates from Hong Kong-style cafés (also known as cha chaan tengs) and has since spread across Southeast Asia, becoming a beloved treat in places like Singapore, Malaysia, and Taiwan.

Growing up, mango sago was a special summer dessert in my household. I still remember the excitement of cutting into a ripe mango, its golden flesh fragrant and bursting with sweetness. The process of cooking the sago pearls, watching them turn translucent, and then combining everything into a luscious bowl of tropical goodness felt almost magical.

Mango sago is the kind of dessert that’s both simple to make and incredibly satisfying—perfect for hot days when you’re craving something refreshing but don’t want to spend hours in the kitchen. The creamy coconut base enhances the mango’s natural sweetness, while the sago pearls add a fun, chewy texture. Best of all, it’s easy to customize, whether you want it thicker, thinner, or even a little tangy with a squeeze of lime.

Let’s dive into this delicious recipe and bring a little tropical sunshine to your table!

Ingredients

Scale

2 large ripe mangoes, peeled and diced
½ cup small sago pearls
1 cup coconut milk
½ cup evaporated milk
¼ cup condensed milk (adjust to taste)
¼ cup water
1–2 tablespoons sugar (optional, depending on mango sweetness)
Ice cubes (optional, for serving)

Instructions

Step 1: Cook the Sago Pearls

Sago pearls are the tiny, chewy pearls that add texture to this dessert. They can be tricky to cook, but with the right technique, they come out perfectly translucent every time.

Bring a pot of water to a rolling boil. Use at least 5 cups of water to prevent the pearls from sticking together.
Slowly add the sago pearls, stirring constantly to keep them from clumping.
Let them cook for about 10-12 minutes, stirring occasionally. You’ll notice that the outer parts turn translucent while the centers remain white.
Turn off the heat and cover the pot. Let the pearls sit for another 5-10 minutes, allowing them to fully cook in the residual heat.
Once the sago is completely translucent, drain and rinse them under cold water to stop the cooking process. Set them aside in a bowl of cold water to prevent sticking.

Step 2: Prepare the Mango Mixture

The heart of this dessert is the smooth and creamy mango base.

In a blender, add 1½ mangoes (reserve the rest for garnish), coconut milk, evaporated milk, condensed milk, and water. Blend until smooth.
Taste the mixture—if your mangoes are very sweet, you may not need extra sugar. If needed, add 1-2 tablespoons of sugar and blend again.
Transfer the blended mixture to a bowl or a large serving container.

Step 3: Assemble the Dessert

Now it’s time to bring everything together!

Drain the sago pearls and mix them into the mango-coconut mixture. Stir well to combine.
Refrigerate the dessert for at least 1 hour to allow the flavors to meld and for it to chill properly.
When ready to serve, divide the mango sago into bowls or glasses. Top with the remaining diced mango for extra sweetness and texture.
If you like it extra cold, add a few ice cubes or serve with a scoop of crushed ice.

Notes

Choosing the Right Mangoes: The best mangoes for this recipe are Ataulfo (honey mangoes), Alphonso, or Manila mangoes because they are naturally sweet and have a smooth, fiber-free texture. If using a more fibrous mango variety, strain the blended mixture for a silkier consistency.
Cooking Sago Pearls Perfectly:
- Always use plenty of water when boiling sago to prevent sticking.
- If the pearls aren’t fully translucent after boiling, let them sit covered in hot water for a few extra minutes.
- Rinsing with cold water stops the cooking process and helps maintain the chewy texture.
Adjusting Consistency: If you prefer a thinner dessert, add more coconut milk or water. For a thicker version, reduce the liquid slightly or refrigerate longer to let the sago absorb more moisture.
Serving Variations:
- For extra creaminess, drizzle a little extra condensed milk on top before serving.
- If you like a bit of tang, squeeze a few drops of lime or lemon juice into the mango mixture.
- Add toasted coconut flakes or chopped mint leaves for a decorative and flavorful topping.
Make It Vegan: To keep this recipe fully vegan, substitute evaporated milk with more coconut milk or oat milk, and use a plant-based sweetener like agave syrup instead of condensed milk.
Storing Tips: Mango sago thickens as it sits in the fridge. If it becomes too thick, stir in a bit of extra coconut milk or water before serving.