This Mango Sago will have you go, go, going back for more!

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If you’re looking for a new guilt-free sweet treat to try, look no further! This mango sago is made with fresh fruit and coconut milk, and is oh-so-sweet. With just four key ingredients (five if you count the garnish), you can whip it up quickly to enjoy as a tasty snack or dessert all summer long.
Mango sago became popular as a dessert in Hong Kong in the 80s, but today, you can find it at pretty much any boba shop or Asian dessert parlor. In college, I lived above an Asian ice cream shop, and my roommates and I would often enjoy their sweet and unique desserts during late study nights, long weekends, and summer breaks.
Mango sago is known and loved for its perfectly balanced flavor profile – creamy coconut, sweet and tart mango, fresh fruit bites, and playful tapioca pearls all come together to bring this dessert to life. And now you can make it for yourself at home in about half an hour!
What makes this dish so iconic is that the use of fresh mango cubes really enhances the experience. The cubes soak up the milk, so when you bite into them, they burst with a creamy, fruity, undeniably yummy flavor. Fresh mango is in season, so you can shop for it at your local market or pick mangoes yourself if you know a good spot! You can also make your sago your own by adding other fruits like strawberry, pomelo, or papaya.
Is Mango Sago Healthy?
Because the ingredients included in this mango sago are naturally sweet, it’s considered a pretty healthy alternative to other more artificial dessert options. Mangos are a rich source of vitamin C, while coconut milk contains healthy fats and anti-inflammatory properties. So even though this dish tastes super sweet, you won’t reap the consequences if you treat yourself!
Sago vs. Tapioca: What Is The Difference?
Despite the name mango sago, this recipe – like many mango sago recipes – actually uses tapioca pearls. That’s because tapioca is a lot easier to find and more affordable than sago. Tapioca comes from a root, while sago comes from a palm, but the taste is pretty much identical and won’t affect your recipe.
INGREDIENTS
- 2 large ripe mangoes, peeled and diced
- 1/2 cup small tapioca pearls
- 13.5 ounces unsweetened coconut milk
- 1/4 cup honey or maple syrup
- Mint leaves for garnish (optional)

INSTRUCTIONS
Boil
Cook tapioca pearls until transparent.
Blend
Prepare mango purée with coconut milk and sweetener.
Combine
Mix tapioca with mango purée and chill.
Devour!

FAQs & Tips
Mango sago will last about 4-5 days refrigerated in an airtight container, but it’s best served immediately. The longer it sits, the more the texture will shift into a pudding-like consistency, rather than the bouncy jelly that’s intended.
Yes, this version of mango sago is totally vegan! The use of coconut milk makes for a delectable dairy-free dish. Tapioca pearls are typically considered vegan as well, since they are plant-based.
If you are allergic to coconut, or just don’t prefer coconut milk to other alternatives, feel free to swap the recipe to suit your taste. I recommend using a dairy-free condensed milk if you want to keep the recipe vegan and similar in taste and texture. Otherwise, opt for whole milk or cream to keep your mango sago rich and creamy.

Serving Suggestions
Mango sago is a delicious treat all on its own, but it also works as a sweet and refreshing dessert to your favorite Asian entrées! Try enjoying your mango sago after a dinner of Asian Soy Ginger Salmon, Vegetarian Stir Fry, or Sesame Soba Noodles. FFF has so many Asian food recipes to inspire you – just make sure you finish it off with your new favorite dessert!
You can also elevate the dessert by adding additional pieces of fresh mango or other fruit on top, then pouring more coconut milk over the dish to absorb the moisture. This is the best way to cool off and enjoy mango sago on a hot summer day. But don’t take my word for it, try this recipe for yourself and let me know what you think!


Mango Sago
Ingredients
- 2 large ripe mangoes peeled and diced
- 1/2 cup small tapioca pearls
- 13.5 ounces unsweetened coconut milk
- 1/4 cup honey or maple syrup
- Mint leaves for garnish optional
Instructions
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Bring a large pot of water to a rolling boil. Add tapioca pearls and cook until they are completely transparent, about 10-15 minutes, stirring occasionally.
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Drain the cooked tapioca pearls and rinse under cold water to stop the cooking process. Set aside.
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Blend one diced mango with coconut milk and honey or maple syrup until smooth to create a mango purée.
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In a mixing bowl, combine the mango purée with the cooked tapioca pearls. Mix well.
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Divide the mixture into serving bowls and top with the remaining diced mango. Garnish with mint leaves if desired.
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Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
Nutrition
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