Mango Sago
Mango is hands down one of my favorite fruits, and summer is the best time to enjoy it at its sweetest and juiciest. One of the most refreshing ways I like to enjoy mango is in Mango Sago, a chilled dessert that combines creamy mango puree, chewy tapioca pearls, and soft rice balls. It’s light, cooling, and milky—exactly what you want on a hot summer day! Whether you’re looking for an easy dessert for family gatherings or just want to treat yourself, this recipe is one you’ll keep coming back to all summer!
What is Mango Sago?
Mango Sago is a popular Asian dessert, especially loved in Hong Kong, Taiwan, and Southeast Asia. It’s made with fresh mangoes blended into a creamy base, then served with chewy tapioca pearls and sometimes rice balls for extra texture. The name “sago” comes from the starch pearls (similar to tapioca pearls) traditionally used in the dish. What makes Mango Sago stand out is its balance of flavors and textures—smooth, creamy, chewy, and fruity all at once. I have always loved mangoes as a kid so
Tips for the Perfect Mango Sago
- Choose ripe mangoes – Sweet, golden mangoes give the best flavor.
- Control sweetness – Adjust the condensed milk and coconut milk to your taste.
- Serve chilled – Letting it cool in the fridge for 20–30 minutes enhances the flavors.
- Make ahead – You can prep the tapioca and rice balls in advance (1-2 hours), then assemble before serving. If you store it overnight in the fridge, it will harden so I recommend prepping the same day.
Ingredients
1/2 cup Tapioca pearls
1/2 cup Glutinous rice flour
1/3 cup Water
4 Ripe mangoes
2 tbsp Sweetened condensed milk
1/3 cup Coconut milk
Step by step instructions
1. Cook the tapioca pearls
Bring a pot of water to a boil and add tapioca pearls. Cook for 15 minutes, then turn off the heat, cover, and let sit for another 15 minutes. Drain and transfer to a large bowl of ice water to cool.
2. Make the rice balls
In a mixing bowl, combine glutinous rice flour with 1/3 cup water and mix until a dough forms. Roll into a large ball, then pinch off small pieces and roll between your palms to create bite-sized rice balls.
3. Cook the rice balls
Bring another pot of water to a boil. Drop the rice balls in and cook until they float to the top, about 2–3 minutes. Transfer immediately to an ice bath to stop the cooking and keep them chewy.
4. Prepare the mango
Peel and cut the mangoes into cubes. Place half of the mango cubes in a bowl and set aside for serving.
5. Blend the mango cream
Add the other half of the mango cubes to a blender along with the sweetened condensed milk and coconut milk. Blend until smooth and creamy. If the mixture is too thick, add a little more coconut milk until you reach your desired consistency.
6. Assemble the dessert
In your favorite dessert bowl (we all have one), pour in the mango cream base. Top with tapioca pearls, rice balls, and the reserved cubed mangoes. Serve chilled and enjoy!
Quick and Easy Mango Sago
Ingredients
- 1/2 cup Tapioca pearls
- 1/2 cup Glutinous rice flou
- 1/3 cup Water
- 4 Ripe mangoes
- 2 tbsp Sweetened condensed milk
- 1/3 cup Coconut milk
Instructions
- Cook the tapioca pearls: Bring a pot of water to a boil and add tapioca pearls. Cook for 15 minutes, then turn off the heat, cover, and let sit for another 15 minutes. Drain and transfer to a large bowl of ice water to cool.
- Make the rice balls: In a mixing bowl, combine glutinous rice flour with 1/3 cup water and mix until a dough forms. Roll into a large ball, then pinch off small pieces and roll between your palms to create bite-sized rice balls.
- Cook the rice balls: Bring another pot of water to a boil. Drop the rice balls in and cook until they float to the top, about 2–3 minutes. Transfer immediately to an ice bath to stop the cooking and keep them chewy.
- Prepare the mango: Peel and cut the mangoes into cubes. Place half of the mango cubes in a bowl and set aside for serving.
- Blend the mango cream: Add the other half of the mango cubes to a blender along with the sweetened condensed milk and coconut milk. Blend until smooth and creamy. If the mixture is too thick, add a little more coconut milk until you reach your desired consistency.
- Assemble the dessert: In your favorite dessert bowl (we all have one), pour in the mango cream base. Top with tapioca pearls, rice balls, and the reserved cubed mangoes. Serve chilled and enjoy!