The BEST Creamy Mango Sago – Only 4 Ingredients!
Every time it’s mango season, this easy Mango Sago 芒果西米露 is my favorite dessert, and it will soon be yours too! Creamy, rich mango sago topped with fresh, juicy mangos chunks, this dessert will blow your mind and is SUPER easy to make with ONLY 4 ingredients! This easy but super super delicious dessert is a must-try; make sure to make extra because you won’t believe how delicious it is!
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Hong Kong Style Mango Sago For Easy Holiday Hosting
This is the perfect dessert to make for holiday dinner parties since you can prepare the Mango Sago the night before by chilling the mango mixture in the fridge and add in the tapioca just before serving.
It is also super refreshing so it’s perfect after a full meal as it’s quite healthy as well! It is super important to ensure that the mango is fully ripened to get the best texture and sweetness.
Mango Sago Ingredients
- 1 cup sago or mini tapioca pearls
- 6 cups Water
- 2 Fresh Mango Australian Mango 2, Regular Mango 3
- ½ cup Condensed Milk
- 1 cup Full Fat Coconut Milk
How To Cook Sago
This Hong Kong mango dessert uses sago 西米露, the smallest type of tapioca pearls you’ll usually see in Asian desserts. Depending on the brand, they might be labeled as sago, tapioca, or a mix of both. These little pearls have a light, bouncy texture.
The key to cooking them properly is temperature control. Always start in boiling water, then turn off the heat, cover the pot, and let the pearls finish cooking in the leftover heat. This keeps them soft but not overcooked. To lock in the texture, rinse them under cold running water immediately after to givee them that refreshing, chewy bite. If you’re prepping ahead, just store the cooked sago in cold water in the fridge for up to a day.
Coconut Condensed Milk Base
This delicious mango sago has a creamy based made with coconut milk and condensed milk. The only condense milk I use is Longevity Sweetened Condensed Milk I would HIGHLY recommend picking up this brand of condensed milk for the most authentic taste!
However, if you like it EXTRA creamy, you can also add in ¼ cup of evaporated milk as well! Since there is no baking required, you can taste to see if you need any more sweetener since the mango’s sweetness varies.
If you can’t handle dairy, you can also substitute the condensed milk with ⅓ cup of sugar instead.
How To Make Creamy Mango Sago
- In a pot, add 1 cup of tapioca pearls and 6 cups of water. Turn the heat to medium-low heat and let it cook for 10 minutes. Constantly stir to prevent it from sticking.
- After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
- Drain the tapioca pearls and run them under cold water. If you are serving right away, set the pearls aside. If not, leave them in cold water until ready to serve.
- Cut fresh mangos into cubes. Add half of the mango in a blender.
- Add in condensed milk and coconut milk into the blender and blend until smooth.
- Fold in drained tapioca pearls and serve with fresh mangos on top.
Do you want more EASY Asian dessert recipes? Here are some of my fail-proof recipes that you need to try!
- Deep Fried Milk (3 Ingredients ONLY!)
- Japanese Caramel Custard Pudding – Purin (5 Ingredients!)
- Taiwanese Honey Castella Sponge Cake (Fail-proof)
- Taro and Sweet Potato Balls (4 Ingredients Only!)
The BEST Creamy Mango Sago – Only 4 Ingredients!
By Tiffy Cooks
Ingredients
- 1 cup sago or mini tapioca pearls
- 6 cups Water
- 2 Fresh Mango Australian Mango 2, Regular Mango 3
- ½ cup Condensed Milk
- 1 cup Full Fat Coconut Milk
Instructions
- In a pot, add 1 cup of tapioca pearls and 6 cups of water. Turn the heat to medium-low heat and let it cook for 10 minutes. Constantly stir to prevent it from sticking.After 10 minutes, put the lid on, turn the heat off, and let it sit for 3 minutes.
- Drain the tapioca pearls and run them under cold water. If you are serving right away, set the pearls aside. If not, leave them in cold water until ready to serve.
- Cut fresh mangos into cubes. Add half of the mango in a blender.
- Add in condensed milk and coconut milk into the blender and blend until smooth.
- Fold in drained tapioca pearls and serve with fresh mangos on top.
Heyyy! I just made your Mango Sago dessert with my boyfriend and my parents (who like other Asian parents are choosy about their food) really liked it! I was super tasty! Thank you for a great recipe and and keep up the awesome job!
Just impressive for such dessert! I guess it taste well and creamy.
Tiffy, can we also add Boba? Mini clear ones + darker bouncier ones… Best of both worlds!?!?
Hi Jane, YES! If you’d like an extra chew, you can definitely add some boba!
Tiffy
What dairy free alternative is there aside from condensed milk?
Hi Bessie! You can try sweetened coconut cream as well!
Tiffy
Super easy and tasty.
It’s so yummy and refreshing.. my son did it for us.. and now I’m hooked.. I’m making it again..
Just like Hong Kong!
This is a regular treat in our household since I came across your recipe many years ago. I always do a double batch to use up a tin of sweetened condensed milk. This is a crowd pleaser. The kids love it, the adults love it. Perfect sago pearls every time following the instructions in the recipie. It is the best with Australian Kensington mangos.
I recently found sweetened condensed coconut milk (dairy free) and it brings out the coconut flavour when substituting the regular sweetened condensed milk if people want a dairy free option.
It was so easy we made it 3 weeks in a row
Perfect way to eat all my ripe mangos
can i use skim condensed milk?
Hi Marisha, yes, you can use skimmed condensed milk.
Tiffy
Hi, would this keep for a few days or better eaten straight away. Thanks.
Hi Shelley, this would keep for 1-2 days if you store the mango base and the cooked sago (soaked in water) separately. Then, just assemble when you’re ready to eat!
Tiffy